Trans Fatty Acids

Trans fats or trans-fatty acids (TFA) are essentially unsaturated fatty acids which contain at least one double bond in the trans configuration. This trans configuration is responsible for altering the physical properties of fatty acids in oil for cooking and manufacturing. Also, oil containing these trans fats alters the biologic and health effects when consumed.

Trans fatty acids mostly are formed artificially as these unsaturated fats are not found in plants naturally but a significant amount may be found in foods that are of animal origin like meat and dairy.

On This Basis, Trans Fats Found In Foods Can Be Classified Broadly Into Two Types:

Naturally Occurring Trans Fats - these are produced in the gut of some animals and animal derived foods like milk and meat products. These products contain minor quantities of trans fats. Roseburia hominis A2-183T, Roseburia inulinivorans A2-192T and Ruminococcus obeum-like strain A2-162 can produce trans fatty acids from ruminant sources.

Artificial Trans Fats – these are produced in an industrial process called hydrogenation where hydrogen is added to liquid vegetable oils in order to bring them to solid state. Margarine, vanaspati, shortening, and butters are popularly used solid fat containing trans isomers.

Contribution of Various Foods to Intake of Trans Fats in Diet Includes -

Baked foods like cakes, cookies, crackers, pie crusts, biscuits and rolls
Animal products
Stick Margarine
Fried potatoes, French fries, fried chicken
Potato chips, microwave popcorn
Household shortening
Doughnuts, cinnamon rolls
Non-dairy coffee creamer
Fast foods
Frozen pizza

Why Trans Fats are Considered to be Bad for Health?

Processed foods and oils alone provide about 80% of trans fats in the diet, when compared to 20%, that occur naturally in food from animal sources. Partially hydrogenated oils are the major dietary source contributing to trans fats in processed food.

Excessive trans fatty acids in our diet has been associated with increased risk of cardiovascular disease. Trans fats raise our LDL levels which is considered to be a bad cholesterol and lower HDL levels which is a good cholesterol. Consumption of trans fatty acids also linked with an increased risk of type 2 diabetes.

Extensive research work is going on regarding consumption of trans fatty acids and their associated health risks to humans. If taken in excessive quantities, they may increase the significant risk of breast cancer, colon cancer, pregnancy abnormalities, obesity, allergy, interference with essential fatty acids.

Despite all the negativity revolving around trans fatty acids in foods, various processed foods make use of trans fats to improve the taste, texture and appearance of food products. Adding this hydrogenated trans fats may increase the shelf life of processed foods.

Let's See What are the Regulations Tailored for Trans Fatty Acids

Taking into consideration all the health complications associated with trans fatty acids, international standards have termed trans fats containing foods are unsafe for human consumption. International expert groups and public health authorities did extensive work on them and recommended consumption of TFA (artificial and natural) of less than 1% of total energy intake, which translates to 2.2 g/day with a 2,000- 3 calorie diet. World Health Organization (WHO) launched a priority programme aiming at Elimination of industrially-produced TFA from the global food supply by 2023.

In November 2013, the U.S. Food and Drug Administration (FDA) made a preliminary determination informing that partially hydrogenated oils are no longer comes under Generally Recognized as Safe (GRAS) in human food.

FSSAI regulations stated that trans fatty acids content has to be declared on the nutritional information label of food products so that consumers can make an informed choice. The FSS (Packaging and Labelling) Regulation,2011 also stated that “no trans-fat” can only be mentioned on the label if the value is less than 0.2g per serving of the food product.

In 2003, FDA amended its regulations on nutrition labelling and recommended the declaration of trans fatty acids in the nutrition label of conventional foods and also dietary supplements if a serving contains 0.5 g or more of trans fatty acids. Also this should be listed on the line below the listing of saturated fat.

Eurofins Testing Solutions for Trans Fatty Acids in Foods

Being a global leading analytical services provider, we offer comprehensive testing laboratory services across the globe in food and feed industry with varied requirements.
Our analytical laboratory is equipped with state-of-the-art technologies which provide stringent chemical analysis and expert quality testing for wide range of food products and feed as per the safety requirements.
Eurofins Laboratories is a world leader in the analysis of trans fatty acids.
Currently there are two official methods for quantification of trans fatty acids that were accepted by the American Oil Chemists’ Society (AOCS) and the Association of Official Analytical Chemists (AOAC). Eurofins follow AOAC method for estimating trans fatty acids using GC-FID technique. Determination of isolated trans double bonds in processed fat and oil samples will be done using Fourier transform infrared (FTIR) spectroscopy with accuracy and great ease.
We provide expert nutritional labelling testing for specific and total trans fats for food product labels.
We offer overall fatty acid profiling, quality analysis of for your food samples.