Understanding the Complexities of the Prevalence and Control of Trans Fat in the Food Supply in Pakistan

Abstract

Objective: Pakistan is among the nations that have a high intake of trans fatty acids (TFAs). TFAs are considered one of the major dietary risk factors 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. Design and method: The study components included 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 2019. Results: Vanaspati ghee (partially hydrogenated oil), bakery shortening, hard margarines, and fat spreads were identified as the major sources of TFAs. Food products with partially hydrogenated vegetable oils or bakery margarine in their ingredients also contained high level of TFAs. Repeated use of oil for deep frying of potato and cereal products also caused an increase in TFA content. Federal and provincial food authorities have recently established the limits for TFAs in a few products; however, regulations do not include mandatory food labeling. Conclusions: A comprehensive national strategy for TFA elimination, based on knowledge of TFA prevalence associated regulatory control is suggested in this study. We recommend to: (1) promote actions towards replacement of traditional vanaspati ghee/bakery fats with healthier alternatives; (2) review national and provincial food standards to support development and implementation of legislative actions and their compliance; (3) amend food labeling laws so that clear information will be provided to inform consumers’ healthy food choices.