By Joke Kujenya
HEART DISEASE remains one of the leading causes of death worldwide, with industrially produced trans-fat significantly increasing the risk of fatal cardiovascular conditions.
Found in margarine, vegetable shortening, Vanaspati ghee, fried foods, and processed baked goods, trans fat contributes to over 278,000 deaths annually.
These harmful fats clog arteries, raising the likelihood of heart attacks and strokes. Despite being replaceable with healthier alternatives at no additional cost, trans fat remains prevalent in many diets.
Processed foods, particularly those fried or baked in street stalls and restaurants, often contain industrially produced trans-fat; while naturally occurring, trans-fat is present in meat and dairy products from ruminant animals such as cows, sheep, and goats.
Both types pose severe health risks.
The World Health Organization (WHO) recommends limiting trans-fat intake to less than 1% of total daily energy, approximately 2.2 grams for a 2,000-calorie diet.
However, many people unknowingly consume far more than this recommended limit.
Industrially produced trans-fat results from the partial hydrogenation of vegetable oils, making liquid oils solid and extending their shelf life.
This process is commonly used in manufacturing processed snacks, frozen meals, and fast food.
While trans-fat enhances texture and taste, it has no known health benefits and significantly raises the risk of coronary heart disease.
High consumption increases the chance of death from any cause by 34% and coronary heart disease-related deaths by 28%.
Also, governments play a crucial role in protecting public health by enforcing policies to eliminate trans-fat from food supplies.
WHO notes that it has introduced the REPLACE action package to help governments implement regulations banning industrially produced trans-fat.
Some countries are also notes to have successfully eliminated these harmful fats through mandatory limits or outright bans on partially hydrogenated oils (PHOs), the primary source of industrial trans-fat.
Replacing trans-fat with healthier options such as oils rich in polyunsaturated (PUFA) and monounsaturated fatty acids (MUFA) can significantly reduce health risks.
Oils from safflower, corn, sunflower, soybean, walnuts, and seeds provide healthier alternatives.
Likewise, monounsaturated fat sources such as olive oil, peanut oil, and avocado oil offer better nutritional benefits.
Despite growing awareness, many low-and middle-income countries still struggle to eliminate trans-fat from food production.
The WHO thus advocates for two best-practice policies: capping industrially produced trans-fat at 2 grams per 100 grams of total fat in all foods and banning PHOs as food ingredients altogether.
Evidence from various countries also suggests that mandatory restrictions are far more effective than voluntary measures in reducing trans-fat consumption.
The WHO says that as the global food industry evolves, the shift towards healthier alternatives requires collective action from governments, manufacturers, and consumers.
Individuals should also protect their health by avoiding processed foods with PHOs and limiting their intake of trans fat-rich meat and dairy products, the WHO suggests.
It further notes that with trans-fat elimination proving to be a cost-effective public health intervention, regulatory efforts must intensify to prevent further cardiovascular-related deaths.
