Survey of Trans Fatty Acids in
Cakes, Biscuits and Snack Foods 2005
Naturally occurring unsaturated fatty acids are nearly always in the cis configuration although a small proportion, up to about 2%, of trans can occur in the fat of dairy products. Most of the trans fatty acids found in food are present as a result of the fat being artificially hydrogenated, a process used to make oils and fats harder and/or to improve the shelflife. For example, making a yellow fat spread from a liquid vegetable oil requires this process. It is also possible that some trans fatty acids could be produced during cooking. In both of these processes one of the bonds of a cis double bond between carbon atoms is broken. In some cases the broken bonds form new bonds with hydrogen atoms. However, in some cases the double bond between carbon atoms reforms with the hydrogen atoms on the opposite side of the molecule, in the trans configuration.
It has been accepted for some time that too much saturated fat in the diet is a bad thing, leading to an increased risk of heart disease and some cancers. Recent evidence has indicated that eating increased levels of trans fatty acids is also implicated in an increased level of these diseases. One study reported that an increase of 2% trans fatty acids in the diet could increase the risk of coronary heart disease by up to 25%. A figure of 2% of dietary energy which, is equivalent to about 5g of trans fatty acids per day, has been suggested as the maximum daily amount by the Department of Health.
The level of trans fatty acids in food is therefore likely to be of interest to consumers but Food Labelling Regulations 1996 do not permit the nutrition information to include a declaration for trans fatty acids unless the label of the food also includes a claim relating to the trans fatty acid content. However, if the oil / fat has been hydrogenated the name 'hydrogenated oil/fat' must be used as the ingredient name in the list of ingredients.
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