Trans Fat Replacement Solutions in South-America

JANE MARA BLOCK; MARIA L HERRERA

Trans Fat Replacement Solutions

AOCS Press

Lugar: Urbana; Año: 2014; p. 313 - 336

Over the last 90 years the dietary intake of trans fatty acids produced during hydrogenation conducted to obtain margarines and shortenings has been considered to have a negative impact on cardiovascular health as well as to contribute to the occurrence of some cancers, among other diseases. Scientific research connecting trans fats consumption to an increased risk in the ocurrence of such diseases resulted in changes in the legislation, and actions of organizations and health government agencies in different countries. Concerning such actions, in 1994 the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) recommended that fats for human consumption contain less than 4% of transfatty acids. It also encouraged the food industry to reduce the presence of transfats in their products to that level (PAHO, 1994). The Global Strategy on Diet, Physical Activity and Health was approved by the World Health Assembly in May 2004 and indicated that diet and physical inactivity are the greatest risk factors associated with the increase in the occurrence of chronic diseases. Limiting the consumption of energy intake from total fats, reducing saturated fat intake, increasing the consumption of unsaturated fats and eliminating that of trans fatty acids were suggested by the experts in order for consumers to achieve a healthier diet (PAHO / WHO, 2007; Nishida &Uauy, 2009).