Feasibility of recommending certain replacement or alternative fats

Skeaff, C. Murray

doi:10.1038/sj.ejcn.1602974

Cited by 80 publications

(42 citation statements)

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“…The issues addressed by the stakeholders during the public consultation in Brazil have been raised in other publications about trans fat acids [11][12][13][14][15] , and should be taken into account. For example, stakeholders' concern regarding consumers' knowledge is an issue of considerable importance for the success of food labeling.…”

Section: Discussionmentioning

confidence: 99%

Mandatory food labeling of trans fat acids: qualitative analysis of the public consultation

Davies

Jaime

2016

Interface (Botucatu)

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The objective of this paper is to identify the stakeholders and their contributions to the public consultation carried out with regard to the mandatory trans fat acids food labeling proposal in Brazil. Methodology thematic analysis of the documents. Results 25 stakeholders made suggestions regarding the proposed law, and the majority belonged to the food industry sector. The following issues were raised: lack of knowledge among the consumers about trans fat acids; lack of information about trans fat acids in food composition tables and infrastructure to analyse the trans fat content of foods; voluntary trans fat labelling. Conclusions The stakeholders addressed important issues, such as improving nutritional knowledge among the population. However, few stakeholders linked to consumers took part in the public consultation, which might lead to disproportionate influence of the food industry on the development of future food policies.

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Section: Discussionmentioning

confidence: 99%

Mandatory food labeling of trans fat acids: qualitative analysis of the public consultation

Davies

Jaime

2016

Interface (Botucatu)

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“…Compositions of other fats and oils are based on Eckel et al, 2007 andSkeaff, 2009. Numbers may not sum to 100 due to rounding.…”

Section: Effects Of Tfa Replacement: Risk Factorsmentioning

confidence: 99%

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

2009

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Background/Objectives: Reduced consumption of trans-fatty acids (TFA) is desirable to lower coronary heart disease (CHD) risk. In practice, partially hydrogenated vegetable oils (PHVO) that contain both TFAs and other fatty acids are the unit of replacement and could be replaced with diverse alternative fats and oils. We performed quantitative estimates of CHD effects if a person's PHVO consumption were to be replaced with alternative fats and oils based on (1) randomized dietary trials and (2) prospective observational studies. Subjects/Methods: We performed meta-analyses of (1) the effects of TFAs on blood lipids and lipoproteins in controlled dietary trials and (2) associations of habitual TFA consumption with CHD outcomes in prospective cohort studies. On the basis of these results and corresponding findings for saturated fatty acids (SFA), cis-monounsaturated fatty acids (MUFA) and cis-polyunsaturated fatty acids (PUFA), we calculated the effects on CHD risk for replacing 7.5% of energy from three different PHVO formulations (containing 20, 35 or 45% TFAs) with butter, lard, palm or vegetable oils. Results: In controlled trials, each 1% energy replacement of TFAs with SFAs, MUFAs or PUFAs, respectively, decreased the total cholesterol (TC)/high-density lipoprotein cholesterol (HDL-C) ratio by 0.31, 0.54 and 0.67; the apolipoprotein (Apo)-B/ApoAI ratio by 0.007, 0.010 and 0.011; and lipoprotein (Lp)(a) by 3.76, 1.39 and 1.11 mg/l (Po0.05 for each). We also included possible effects on C-reactive protein (CRP) of TFAs vs other fats from one trial. On the basis of these risk factor changes in controlled trials, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: À2.7% (butter) to À9.9% (canola)); 35% TFA PHVO (À11.9% (butter) to À16.0% (canola)); or 45% TFA PHVO (À17.6% (butter) to À19.8% (canola)). In prospective cohort studies, each 2% energy replacement of TFAs with SFAs, MUFAs or PUFAs would lower CHD risk by 17% (95% confidence interval (CI) ¼ 7-25%), 21% (95% CI ¼ 12-30%) or 24% (95% CI ¼ 15-33%), respectively. On the basis of these associations in observational studies, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: þ 0.5% (butter) to À21.8% (soybean)); 35% TFA PHVO (À14.4% (butter) to À33.4% (soybean)); or 45% TFA PHVO (À22.4% (butter) to À39.6% (soybean)). The demonstrated effects on TC/HDL-C, ApoB/ ApoAI, Lp(a), and CRP in randomized feeding trials together accounted for B65-80% and B50% of the estimated risk reduction for replacing PHVO with animal fats and vegetable oils, respectively, that would be calculated from prospective cohort studies. Conclusions: Effects on CHD risk of removing PHVO from a person's diet vary depending on the TFA content of the PHVO and the fatty acid composition of the replacement fat or oil, with direct implications for reformulation of individual food products. Accounting for the summed effects of TFAs on multiple CH...

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“…Removal of trans-fats in the form of partially hydrogenated vegetable oils from the food chain is an immediate priority given the strength of evidence on their negative health impacts. A difficulty in this is that highly saturated tropical oils such as palm and coconut are the oils that can most easily substitute for partially hydrogenated vegetable oils in food processing, since they provide comparable oxidizability, stability and texture to partially hydrogenated vegetable oils (24) . However, the largest health benefits arise from substituting trans-with cis-unsaturated fats (25) .…”

mentioning

confidence: 99%

“…Such substitution is also being explored in other areas. Skeaff (24) discusses a range of lipid technology applications, including interesterification, blending oils, fractionating tropical oils and developing trait-enhanced oils, that may be suitable under different circumstances. Critically, Thailand has given top priority to its food sector as an engine for growth, and has correspondingly invested in and built up strong research and development capabilities in food technology.…”

mentioning

confidence: 99%

“…However, the largest health benefits arise from substituting trans-with cis-unsaturated fats (25) . Thus a key strategic, technological and policy challenge is to manage a transition in the food industry from trans-fats to unsaturated fats (24) . This is recognized by the Global Framework for Monitoring of NCDs that lists replacement of trans-fats with polyunsaturated fats as a 'best buy' for NCD prevention (6) .…”

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confidence: 99%

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Policies for healthy and sustainable edible oil consumption: a stakeholder analysis for Thailand

Shankar

Thaiprasert

Gheewala

et al. 2016

Public Health Nutr.

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Objective: Palm oil is a cheap and versatile edible oil in widespread use as a food ingredient that has been linked to negative health and environmental outcomes. The current study aimed to understand the prospects for future health-focused policy development to limit food use of palm oil and promote a greater diversity of oils in Thailand's food system. Design: Eighteen semi-structured interviews were conducted with a range of stakeholders. The interviews probed views on the economic, health and environmental dimensions of the issue, the prospects for health-focused policy development and the policy development process. Transcripts were analysed using a health policy analytical framework. Setting: Thailand. Subjects: Stakeholders from a range of ministries, regulatory agencies, the private sector, non-governmental organizations and academia. Results: There are several impediments to the emergence of strong regulation, including the primacy of economic considerations in setting policy, doubt and misperception about health implications and a complex regulatory environment with little space for health-related considerations. At the same time, some sections of the food industry producing food for domestic consumption are substituting palm with other oils on the basis of consumer health perceptions. Conclusions: Strong regulation to curb the growth of palm oil is unlikely to emerge soon. However, a long-term strategy can be envisaged that relies on greater policy support for other indigenous oils, strategic rebalancing towards the use of palm oil for biofuels and oleochemicals, and harnessing Thailand's food technology capabilities to promote substitution in food production in favour of oils with healthier fatty acid composition.

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Feasibility of recommending certain replacement or alternative fats

Cited by 80 publications

References 46 publications

Mandatory food labeling of trans fat acids: qualitative analysis of the public consultation

Mandatory food labeling of trans fat acids: qualitative analysis of the public consultation

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

Policies for healthy and sustainable edible oil consumption: a stakeholder analysis for Thailand

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