Understanding the complexities of prevalence of trans fat and its control in food supply in Pakistan

Abstract

Pakistan is among the nations with a high intake of trans‐fatty acids (TFAs), a major dietary risk factor of noncommunicable diseases (NCDs). Efforts are underway in the country to eliminate industrially produced TFAs from the food supply in keeping with the priority targets of the World Health Organization (WHO) for 2019‐2023. We reviewed the TFA content reported in industrially produced foods and discuss the regulatory landscape for TFAs, to facilitate the required policy changes in Pakistan and ultimately eliminate the TFA burden from industrial food products. The study components include review of published research and product labels as well as review of prevailing food regulations for TFA‐related information. A set of recommendations was also prepared to eliminate TFAs from Pakistan after national consultation workshops conducted in year 2019. Vanaspati ghee (partially hydrogenated vegetable oil), bakery shortening, hard margarines, and fat spreads are identified as the major sources of TFAs. Federal and provincial food authorities have recently established the limits for TFAs in few products; however, the TFA regulations are insufficient and not in line with global best practices. This study informs a comprehensive national strategy for TFA elimination based on knowledge of TFA prevalence associated regulatory control. We recommend to (1) promote actions toward replacement of traditional vanaspati ghee/bakery fats with healthier alternatives; (2) develop and implement best regulatory practices in line with WHO recommendations; and (3) amend food labeling laws so that clear information will be provided to inform consumers healthy food choices.

Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon

“…Compared to other countries, the average of TFAs in Arabic sweets (0.6/100 g of total fat), bakery products (0.6/100 g of total fat), and biscuits (0.17/100 g of total fat) in our study was relatively low compared to Jordan (4.08, 2.46, and 2.82/100 g of total fat, respectively) ( 61 ). Furthermore, the average of TFAs in biscuits in Iran in 2015 (12.86/100 g of total fat) ( 31 ), Lebanon in 2015 (9.7/100 g of total fat) ( 36 ), and Pakistan (9.3/100 g of total fat) ( 62 ) was higher than the value reported in our current study. As for butter and margarine, the highest content of TFAs was observed in Pakistan (9.3–34.9 /100 g of total fat) ( 62 ) followed by Morocco (9.1–21.7/100 g of total fat) ( 63 ) and the lowest level was observed in our current report.…”

“…Furthermore, the average of TFAs in biscuits in Iran in 2015 (12.86/100 g of total fat) ( 31 ), Lebanon in 2015 (9.7/100 g of total fat) ( 36 ), and Pakistan (9.3/100 g of total fat) ( 62 ) was higher than the value reported in our current study. As for butter and margarine, the highest content of TFAs was observed in Pakistan (9.3–34.9 /100 g of total fat) ( 62 ) followed by Morocco (9.1–21.7/100 g of total fat) ( 63 ) and the lowest level was observed in our current report. Similarly, cakes in Pakistan contained also the highest level of TFAs (12.02/100 g of total fat) ( 62 ) compared to Iran (2015) (6.9/100 g of total fat) ( 31 ), Lebanon in 2015 (5.8/100 g of total fat) ( 36 ), Jordan (3.4/100 g of total fat) ( 61 ), and our current findings (1.3/100 g of total fat).…”

“…As for butter and margarine, the highest content of TFAs was observed in Pakistan (9.3–34.9 /100 g of total fat) ( 62 ) followed by Morocco (9.1–21.7/100 g of total fat) ( 63 ) and the lowest level was observed in our current report. Similarly, cakes in Pakistan contained also the highest level of TFAs (12.02/100 g of total fat) ( 62 ) compared to Iran (2015) (6.9/100 g of total fat) ( 31 ), Lebanon in 2015 (5.8/100 g of total fat) ( 36 ), Jordan (3.4/100 g of total fat) ( 61 ), and our current findings (1.3/100 g of total fat). It was observed that cereals and bread tested in Pakistan (14.4/100 g of total fat) ( 62 ) contained the highest levels compared to our study (0.15/100 g of total fat) and Jordan cereal-based foods (2.5/100 g of total fat) ( 61 ).…”

“…Chocolate samples and wafers in our study presented a broad range of TFAs. In the chocolate samples tested currently, the average of TFAs was 0.03%, which was lower than the values reported in Iran (1.24/100 g of total fat) (31) and Pakistan (4.5/100 g of total fat) (62). Although the wafers sold in…”

“…Similarly, cakes in Pakistan contained also the highest level of TFAs (12.02/100 g of total fat) ( 62 ) compared to Iran (2015) (6.9/100 g of total fat) ( 31 ), Lebanon in 2015 (5.8/100 g of total fat) ( 36 ), Jordan (3.4/100 g of total fat) ( 61 ), and our current findings (1.3/100 g of total fat). It was observed that cereals and bread tested in Pakistan (14.4/100 g of total fat) ( 62 ) contained the highest levels compared to our study (0.15/100 g of total fat) and Jordan cereal-based foods (2.5/100 g of total fat) ( 61 ). Furthermore, a decrease in TFAs was observed between the “croissant” tested in this report (0.4/100 g of total fat) and the samples tested in Lebanon 6 years ago (7.8/100 g of total fat) ( 36 ).…”