Trans Fats - Alterations Introduced by the New EU Regulation

Trans fatty acid isomers, also known as trans fats, are a type of unsaturated fatty acids that have unconnected double bonds in their trans configuration in their chain. Regardless of the type of atoms they are made of, isomers can have different properties due to differences in their spatial configuration. Trans fatty acid molecules have hydrogen groups on opposite sides of the double bond, resulting in a stiffer structure and higher melting points, which affects their consistency. The process of producing trans fats, i.e., hydrogenation, involves adding hydrogen atoms instead of double bonds, resulting in the formation of synthetic saturated fats. Trans fats are used in the food industry as they are cheaper and easier to produce than natural fats, but their consumption in large quantities can be harmful.

The views of nutrition experts regarding the consequences of various nutrients are not uniform, but there is likely no trend in the field of nutrition in which the harmful effects of trans fats on human health have not been observed. They are particularly dangerous for the circulatory system. They increase the level of the harmful cholesterol fraction (LDL) and decrease the level of the HDL fraction, the so-called good cholesterol. Consumption of trans fats increases the risk of heart diseases, atherosclerosis, and heart attack, as well as the risk of type 2 diabetes.

Trans fats occur in small amounts in animal products such as milk, butter, fatty cheeses, cream, and meat from ruminants like cows and sheep. However, the biggest problem is industrial fats, which are artificially produced in a hydrogenation process. Partially hardened fats have the worst effects on human health, as they are a source of dangerous trans isomers. Fully hardened fats should not contain double bonds, making them safer for health. After the harmful effects of hydrogenation were discovered, manufacturers started using other methods like esterification. Unfortunately, harmful trans fats are still used by some manufacturers due to lower production costs and longer shelf life. These fats are not only present in margarine but also in many other products such as bakery goods, candies, salty snacks, and soup powders. The amount of harmful trans isomers in products varies, so it is always important to check the ingredient list. Manufacturers are obligated to provide information about the trans fat content on the label. To limit trans fat intake, processed products should be avoided, and the ingredient list should always be checked before purchasing.

In ice cream and dairy desserts, manufacturers may use partially hydrogenated vegetable fats (such as palm or coconut fat) to achieve a desired creamy texture at a lower production cost. Look on the label for terms such as 'partially hydrogenated vegetable fat', which clearly indicate the presence of harmful trans isomers.

Hard block margarines and fats used for baking and frying have traditionally been a major source of industrial trans fats produced from partially hydrogenated rapeseed and palm oils. It is advisable to choose soft tub margarines produced via interesterification or natural heat-stable vegetable oils.

In some processed cheeses and cheese-like products, milk fat is occasionally substituted with cheaper, partially hydrogenated vegetable fats (soy, palm, rapeseed). Checking the ingredient list helps consumers avoid products with high trans acid content and choose cheeses made purely from natural dairy.

Cookies, biscuits, wafers, and chocolate-coated pastries frequently contain partially solid plant fats that provide crunchiness and extended shelf life. Consuming such confectionery regularly can quickly cause one to exceed the recommended safety limits for trans fats.

Powdered instant soups, ready-made sauces, and instant meals can contain partially hydrogenated palm oil as a flavor and fat carrier. Research by food institutes has demonstrated significant differences in trans isomer content depending on the brand, underscoring the necessity of attentive label reading.

The European Union Regulation establishes a maximum content of trans fat isomers of 2 g per 100 g of products, which means that a significant number of products will have to disappear from store shelves. Producers will need to replace partially hardened fats with less harmful alternatives, which may be associated with an increase in the prices of these products. When setting the trans fat content limit, the European Commission relied, inter alia, on a 2003 WHO report. It was found that the consumption of trans fats should be minimal. It is important to pay attention to these recommendations. Although the regulation makes us feel safer, it is important not to forget about the problem completely. It is advisable to avoid consuming more than 2 g of trans isomers per day, and the maximum permitted amount in products is 2 g per 100 g. It is easy to exceed this limit, especially if the diet consists mainly of processed foods. It is important to develop a healthy eating consciousness, as this is how more and more legal measures are taken to protect consumers from harmful products.