Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia

Zupanič, Nina; Hribar, Maša; Kupirovič, Urška Pivk; Kušar, Anita; Žmitek, Katja; Pravst, Igor

doi:10.3390/nu10030355

Cited by 27 publications

(25 citation statements)

References 31 publications

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“…HO were also less often used in 2017 compared with 2013 (5-2•4 %). These results are consistent with other studies that have observed a decrease in the use of fats and oils containing TFA in recent years (71)(72)(73) . Although for most food categories, a decrease in the use of PHO and HO also showed a decrease in the mean TFA content, we found that in the bakery category, products with PHO, the amount of TFA significantly increased from 0•88 to 2•99 g/100 g in 2017.…”

Section: Discussionsupporting

confidence: 93%

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

Franco-Arellano

Arcand

Kim

et al. 2020

Public Health Nutr.

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Objective: To assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils. Design: Repeated cross-sectional study of the Food Label Information Program. Setting: Food labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as <2 % of total fat content for fats and oils, and <5 % for all other foods. Foods exceeding limits were identified. The mean TFA content (in g/serving and per 100 g) was calculated for products with these oils. Results: The use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013–2017. Conclusions: Products with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods.

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Section: Discussionsupporting

confidence: 93%

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

Franco-Arellano

Arcand

Kim

et al. 2020

Public Health Nutr.

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“…The majority of studies reported on either the choice and acceptability of reformulated foods ( n = 27) 15–30 or nutrient intakes ( n = 26) in the context of reformulation 5,18,24,25,29,31–42 . Only six studies reported on outcomes linked to reduction of NCD burden such as diet‐related risk factors or diseases 43–48 .…”

Section: Resultsmentioning

confidence: 99%

What is the impact of food reformulation on individuals' behaviour, nutrient intakes and health status? A systematic review of empirical evidence

et al. 2020

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Food reformulation aimed at improving the nutritional properties of food products has long been viewed as a promising public health strategy to tackle poor nutrition and obesity. This paper presents a review of the empirical evidence (i.e., modelling studies were excluded) on the impact of food reformulation on food choices, nutrient intakes and health status, based on a systematic search of Medline, Embase, Global Health and sources of grey literature. Fifty-nine studies (in 35 papers) were included in the review. Most studies examined food choices (n = 27) and dietary intakes (n = 26). The nutrients most frequently studied were sodium (n = 32) and trans fatty acids (TFA, n = 13). Reformulated products were generally accepted and purchased by consumers, which led to improved nutrient intakes in 73% of studies. We also conducted two meta-analyses showing, respectively, a −0.57 g/day (95%CI, −0.89 to −0.25) reduction in salt intake and an effect size for TFA intake reduction of −1.2 (95% CI, −1.79 to −0.61). Only six studies examined effects on health outcomes, with studies on TFA reformulation showing overall improvement in cardiovascular risk factors. For other nutrients, it remains unclear whether observed improvements in food choices or nutrient intakes may have led to an improvement in health outcomes.

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“…In two of these, high TFA levels were confirmed in a previous study [ 34 ]—one in the category biscuits (found in 14 vending machines), and one in the category of crisps and snacks (found in 12 vending machines). It should be noted that since 2019 the amount of TFAs in foods is limited by regulation according to which the maximum permitted TFA level in foodstuffs is 2 g per 100 g of total fat content in the foodstuff [ 20 , 40 ].…”

Section: Resultsmentioning

confidence: 99%

Sweet, Fat and Salty: Snacks in Vending Machines in Health and Social Care Institutions in Slovenia

Rozman

Pravst

Kupirovič

et al. 2020

IJERPH

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Vending machines in health and social care facilities are often the only possible choice for a quick snack for workers and visitors, in many cases providing unhealthy dietary choices. Our study aimed to analyse the variety and nutritional quality of foods available in vending machines placed in social and health care institution in Slovenia. The available snacks were quantitatively assessed, using traffic light profiling. The model used for nutrient profiling was that of the Food Standards Australia New Zealand (FSANZ). Vending machines in 188 institutions were surveyed, resulting in 5625 food-items consisting of 267 unique product labels. Sweet products dominate in vending machines offers (about 70%), while nuts and seeds (8.4%), yoghurts (2.1%), fruits (1.4%) and milk (0.3%) are present in a very small proportion or are not available at all. According to FSANZ, 88.5% of all displayed food items in vending machines can be considered as lower nutritional quality or less healthy products. The authors’ future activities will be focused on ensuring wider availability of healthy dietary choices and on including official guidelines in tender conditions for vending machines in health and social care institutions in Slovenia.

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Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia

Cited by 27 publications

References 31 publications

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

What is the impact of food reformulation on individuals' behaviour, nutrient intakes and health status? A systematic review of empirical evidence

Sweet, Fat and Salty: Snacks in Vending Machines in Health and Social Care Institutions in Slovenia

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