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The Danish Trans Fat Ban: Effective Reduction of Trans Fats in Food Products

Learn about the Danish Trans Fat Ban and its impact on reducing trans fat intake, the health risks associated with trans fats, and the successful implementation of the ban in Denmark.

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The Danish Trans Fat Ban: Effective Reduction of Trans Fats in Food Products

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  1. The Danish Trans Fat BanPaolo M. DrostbyHead of Food Policy Division

  2. The rules – Order on TFA • Trans fatty acids maximum level: 2 % of fat content • Focus on oils and fats – limit at the source • Only industrially processedtrans fatty acids • Applied from 1 January 2004 TACD - Generation Excess III, Washington DC 8 April 2008

  3. Scientific Background – DNC Reports Well-established link between trans fatty acids and cardiovascular disease • Increase of 5 g TFA/Day = 25 % increased risk of cardiovascular disease • Intake of 20 g TFA/Day = 2,5 times higher risk of cardiovascular disease • Risk related to TFA 4-5 times higher than risk related to saturated fats • US estimate (1997): 30-40% of deaths related to cardiovascular disease due to TFA (>30.000 deaths a year); average TFA-intake 5 g/Day TACD - Generation Excess III, Washington DC 8 April 2008

  4. Recommendations from scientific bodies • WHO 2004: ” … Towards the elimination of TFA”. • Institute of Medicine 2002: ”Keep intake as low as possible while consuming a nutritionally adequate diet” • AFSSA 2005: ”Intake >2 E% increases risk of CVD.” Maximum of 1 %. TACD - Generation Excess III, Washington DC 8 April 2008

  5. Maximum level Protecion of citizens Simple and efficient way of reducing intake Enforceable, controllable and technologically feasible Labelling Empowering of citizens Reduces intake ? Labelling not understandable for citizens Unpacked food products Massive public information required Why maximum level ? TACD - Generation Excess III, Washington DC 8 April 2008

  6. IP-TFA Added in the production process – comparable to additives or contaminants Level potentially high – no safe upper level No benefits Reduction technologically possible Distinction by analysis possible Natural TFA Naturally occurring TFA integral part of product Level of naturally occurring trans fatty acids low No evidence of health risk related to naturally occurring trans fatty acids Beneficial nutrients in animal products Why only IP-TFA ? TACD - Generation Excess III, Washington DC 8 April 2008

  7. The Result Surveys on target products 2002-03 and 2004-05: • Significant decrease in products >2 % TFA • Low level of transgression (2-6 %) • Replacement of removed TFA: Both monounsaturated and saturated fats. New methods of production developed – solid and semi-solid ’speciality fats’ • No increase in prices • No decrease in product variability TACD - Generation Excess III, Washington DC 8 April 2008

  8. Post regulation 70 % Monounsaturated 15 % Polyunsaturated 15 % Saturated NO Transfats ! The MacDonald’s Case– Fat content Pre-regulation • 55 % Monounsaturated • 8 % Polyunsaturated • 20 % Saturated • 8 % Transfats TACD - Generation Excess III, Washington DC 8 April 2008

  9. The ’High Trans Menu’ IP TFA in High Trans Menu (Denmark): 2001: Approx. 30 g per serving 2006: Below 1 g per serving Other countries (2006): From 9 g to above 40 g per serving TACD - Generation Excess III, Washington DC 8 April 2008

  10. Exposure in ’High Trans Menus’ • Stender et al 2006, NE Journal of Medicine • At random TFA in fast food, 25 countries (14 EC) • French fries, chicken, biscuits, popcorn etc. • Average content per serving TACD - Generation Excess III, Washington DC 8 April 2008

  11. Health impact ? • Difficult to ’isolate’ TFA-impact in health studies • Studies conducted by Danish Obesity Research Center • Epidemiologic survey • Intervention study • Further information: www.DanORC.dk TACD - Generation Excess III, Washington DC 8 April 2008

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