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.

Partially congealed palm fats (. ) comprising of (. )

Margarine for frying1. (.) Partially hydrogenated vegetable fat, produced from rapeseed oil (.)

Melted cheese1. (. ) Vegetable oils (palm, coconut, partially solidifying: palm oil) (. )2. (. ) Partially solidified vegetable fats (rapeseed, coconut, soybean, sunflower, and palm oil in varying quantities) (. )

Cookie in chocolate1.. partially established plant fats (wrapped and palm).

Scientists from the Institute of Food and Nutrition evaluated the products available on the Polish market in terms of trans isomer content. Results showed significant differences depending on the manufacturer.

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.