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FDA: Farewell to Trans Fats

By Kathleen Doheny
WebMD Health News

Reviewed by Hansa D. Bhargava, MD

June 16, 2015 -- A number of popular foods are about to lighten up. The FDA is all but banning the use of partially hydrogenated oils, the main source of artery-clogging artificial trans fats, in processed food.

Food manufacturers will have three years to remove partially hydrogenated oils from products, the agency says in a statement.

Experts can't say there's any safe level of trans fats to eat, "because we don't have the evidence," says Walter Willett, MD, MPH, DrPH, professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health.

Food makers have found substitutes for these controversial fats, he says, which proves "there's absolutely no need for trans fats in the food supply."

Today's final decision follows the agency's initial judgment in 2013 that the status of these fats should be changed. Those actions follow decades of research showing they boost the risk of heart disease

"We generally support the goal of reduced trans fat,'' says Robert Collette, president of the Institute of Shortening and Edible Oils, whose members make the products.

"We will continue to do what we have done for the past 10 years -- work with the food industry in formulating other alternatives."

Tuesday's FDA decision removes trans fats from a category known as ''generally recognized as safe" (GRAS). Ingredients in the GRAS category can be added to food without FDA approval.

The move now means makers must get the agency's approval to use trans fats in food.

The fats are used to help give foods stability, extend shelf life, and sometimes improve ''mouth feel,'' the response to a food's texture and flavor.

Public health experts praised the decision. Food makers pointed out that they've been gradually phasing out trans fats for years, but warn that some foods won't taste the same without them.

What Are Trans fats?

They're found in some processed foods, including desserts, microwave popcorn, frozen pizzas, coffee creamer, and margarines. The fats can raise LDL ''bad'' cholesterol and lower HDL ''good" cholesterol.

"Studies show that diet and nutrition play a key role in preventing chronic health problems, such as cardiovascular disease, and today's action goes hand in hand with other FDA initiatives to improve the health of Americans, including updating the nutrition facts label," says Susan Mayne, PhD, director of the FDA's Center for Food Safety and Applied Nutrition, in the statement.

Food makers began listing trans fat content on nutrition labels in 2006. Americans have gradually cut back on the fats, from 4.6 grams a day in 2003 to about a gram a day in 2012, according to the FDA. But eating even less could prevent an additional 20,000 heart attacks and 7,000 heart disease deaths a year, the agency says.

For now, food makers are allowed to claim a food is trans-fat-free as long as it has less than half a gram of it per serving. It was not immediately clear whether that will change.

Nutrition Experts React

Stripping trans fats of their ''generally recognized as safe" standing is "absolutely the right decision," Willett says. "There is a massive amount of data showing harm."

He and his colleagues were among the first to link them with heart disease risk in the 1990s. Eating just 2% of calories from trans fats could raise that risk by about 25%, he says.

The decision is long overdue, says Jim O'Hara, director of health promotion policy for the Center for Science in the Public Interest (CSPI). His organization asked the FDA to ban trans fats in 2004. "The health risks are clear,'' he says.

"The eventual elimination of artificial trans fat from the food supply will mean a healthier food supply, fewer heart attacks and heart disease deaths, and a major victory for public health," says Michael Jacobson, CSPI's executive director, in a statement Tuesday. The three-year compliance period "gives companies more than enough time to eliminate the last of the partially hydrogenated oil that is still used in foods."

The food industry can file petitions for minimal use, O'Hara says. Among the expected requests are to use trans fat in products such as cupcake sprinkles, he says.

That petition, which will be filed soon, "will request that FDA allow some uses -- in very limited amounts -- of partially hydrogenated oils in food products," says Roger Lowe, a spokesperson for the Grocery Manufacturers Association.

Mary Ellen Camire, PhD, president of the Institute of Food Technologists, whose members are from industry, government, and academic institutions, had a somewhat different view of the decision.

"In my gut, I don't think it's that big a threat to public health," she says. "But in light of consumer concerns it probably is a good thing to do."

Food Industry Reacts

The hardest challenge in finding alternatives to trans fats, Collette says, are for baked goods and other sweets, where the trans fats can improve the sensations of flavor and texture.

Food makers have already made great strides, Lowe says. From 2003 until now, he says, they've reduced trans fats by about 86%, he says. "We expect the vast majority of trans fats will be removed by 2017."

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SOURCES: FDA press release, June 16. Walter Willett, MD, MPH, DrPH, professor of nutrition and epidemiology, Harvard T.H. Chan School of Public Health, Boston. Mary Ellen Camire, PhD, president, Institute of Food Technologists; professor of food science and human nutrition, University of Maine, Orono. Roger Lowe, spokesperson, Grocery Manufacturers Association, Washington, D.C. Jim O'Hara, director of health promotion policy, Center for Science in the Public Interest, Washington, D.C. Robert Collette, president, Institute of Shortening and Edible Oils, Washington, D.C.

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