Trans fats: the association of food industry takes stock
Posted on September 15, 2008
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The National Association of Food Industries (Ania) reported on trans fatty acids in its Letter-Food nutrition. These fats are pointing the finger for several months in the media. Accused of being harmful to health, they are prohibited in restaurants in New York. The Ania indicates that the food industry has made progress in reducing their technical training in food. Further steps are underway to quantify.Trans fatty acids are present in milk, meat from ruminants and in some fried foods or processed by the food industry. The trans fats are formed during hydrogenation of vegetable oils, technology intended to improve the appearance of flat market. In 2005, the French Agency on Food Safety (Afssa) said that beyond 2% of total energy intake of trans fatty acids, the risk of developing cardiovascular disease increases.
The Ania recalls that in France, the food industry tries for over 15 years to control the rate of trans fatty acids in food it produces. The association says that these figures have led the public authorities to encourage industrialists to limit to less than 1g/100g content of trans fatty acids in their products.
To check the efforts of industrialists, the Institute for Nutrition french achieved a balance on more than 600 products. That balance must be transferred to the Directorate General of Food to update the figures of consumption of these fats by the French. According to the Ania, “this reassessment should show that if the provision was too high for 5% of French 10 years ago, it should be satisfactory today.”
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