The Trans Fat Story
It is hot news, but not "new" news. Trans fat was more widely introduced to the American diet during the 1960s when food producers were encouraged to cut saturated fat by public health advocates. Vegetable oils from certain plant sources, such as soy and corn were plentiful, but did not have the quality characteristics of saturated fats. Partial hydrogenation enabled the production of trans fats, which had more of the physical and melting characteristics of saturated fats like butter, and so, could be used in a wide range of foods without incorporation of saturated fats. At the time, initial research suggested that replacing animal fats with partially hydrogenated fats was suitable but the health implications of partial hydrogenation remained to be fully determined.

Decades later, epidemiologic research has emerged to associate trans fat with an increased risk of coronary heart disease and stroke. Coupled with heightened attention to nutrition, considerable pressure has mounted to reduce or remove trans fat from the food supply. On January 1, 2006, federal trans fat labeling regulations went into effect, impacting food products on grocery store shelves.

The political call for action, as much as the science, attracted significant public attention. County and city initiatives were proposed to restrict the use, or require declaration of the use of partially hydrogenated oils in restaurants. At the same time, there were discussions among health advocates, the food industry, and policymakers recognizing that trans fat was in the food supply in part due to earlier health campaigns to reduce saturated fat. Therefore, a desire remained to find long-term, healthful, and sustainable alternatives to trans fats in food.

The 2005 Dietary Guidelines for Americans recommend consuming most of our fats from mono- and polyunsaturated sources rather than saturated and trans. The Guidelines state that we currently consume just over 11 percent of calories from saturated fat compared to about two and one-half percent of calories from trans fat. Consequently, it is important that alternative options are known, affordable, and available in proper supply so that saturated fats are not used solely as a replacement for trans fat.

In October 2006, the American Heart Association (AHA) conducted a Trans Fat Industry Conference to discuss the advances in and challenges to reducing trans fat without increasing saturated fat. Representatives from multiple industries and disciplines (agriculture, oil processing, food manufacturing, food service, government, food technology, health, and nutrition) participated. Building on the foundation provided by the five key learnings of the Conference, what progress has been made over the past year?

Conference Findings…Where Are We Now?
Much has happened to change the landscape for trans fats. Re-evaluating the environment a year later, following are some of the AHA Conference outcomes:

Public Health Potential through Cooperation
There were two overarching conclusions from the conference that had implications for food and health, well beyond trans fat. The first was a broad recognition that changing the food supply can improve public health. The second was recognition that cooperation among professionals with diverse expertise (i.e., nutrition scientists, food scientists, and policymakers) would be critical to making such meaningful changes in the food supply.

Food Service on the Front Line
Conference participants recognized that food service companies and restaurants were already increasing efforts to reduce trans fat in the foods they serve. A ban on trans fat in New York City restaurants had been proposed, and there were concerns about the difficulties that lay ahead, given the realities of food production. Today, the NYC ban has taken effect and other cities and counties across the U.S. have either enacted similar restrictions on trans fat, or strongly encourage restaurants to adopt a voluntary reduction. Tight timelines imposed by these policy decisions have increased market demand for alternatives to trans fat beyond the currently available supply.

One Size Does Not Fit All
The difficulty in meeting demand is rooted in the other learnings put forth by the 2006 AHA Trans Fat Industry Conference. Determining acceptable replacements that meet health and functionality goals, as well as consumer preferences, is a complex process.

Improving the healthfulness of fats in foods requires taking a close look at how oils and solid fats are used in food production. For both liquid and solid fats, a number of alternatives must be developed to fit all necessary applications. Specific to oils, many options are being developed for such applications as frying and making packaged crackers and cookies. Progress has also been made in the spreads category as many products now have 0.5g or less of trans fat per serving. While functionality requirements in applications that use liquid oils are being met, challenges related to supply and cost still remain.

For solid fats, food scientists continue to strive for solutions to functional needs, particularly in baked goods. Croissants, for example, are made with either saturated (butter) or trans (partially hydrogenated vegetable shortening) fats to produce the flaky texture. In addition, food manufacturers and restaurants have particular shelf life standards for various products and menu items to ensure quality and safety. Therefore, choosing trans-free oils and shortenings that meet functional requirements (e.g., taste, texture, shelf life) without increasing saturated fat poses a significant challenge.

Beyond health and functionality considerations, bringing alternative oils to market requires a high level of coordination, time, and money. Market demand for alternative oils is as varied as the foods we eat. This particular demand requires segmentation of supply, which is possible with adequate time and investment.

Communication is Key
Finally, the conference concluded that extensive communication efforts are needed throughout the food supply chain to increase knowledge transfer and reduce risks related to changes. This requires that individuals at each link in the food chain talk to one another. For example, the food manufacturer provides guidance to the seed producer regarding the nutritional and functional characteristics needed in the oils it uses. The farmer coordinates efforts with the oil processor to keep alternative oils separate from other oils. Likewise, nutrition scientists convey the nutritional needs of the public to food producers, while food scientists help food producers to meet both nutritional requirements and consumer preferences.

Educating and sharing information with the public is an important component of this learning, as well. According to the International Food Information Council (IFIC) Foundation’s 2007 Food and Health Survey, consumers are increasingly aware of the health implications of trans fat, and report trying to consume less.

Public Health Impact?
As the food supply significantly influences public health, researchers continue to examine the potential health impact and food technology options associated with modifying dietary fat content. Reformulating the wide range of foods that include fats is a process that requires holistic consideration, taking into account the entire nutrient profile, rather than a single aspect, such as trans fat. The solution requires attention to quality, safety, consumer preferences, and health. And clearly, reformulation is just part of a story that includes public education and outreach.

Health professionals are primed to advance the role of nutrition education. Eating a well-balanced diet, including a variety of nutrient-dense foods, is a vital message to bring to consumers. Effectively coordinating research, food production, policy, and education is essential to improving public health.