To the Editor: Trans fats are produced by partial hydrogenation of liquid vegetable oils to produce oils which are more solid at room temperature and have better physical properties for food processing, such as increased shelf-life. Trans fats represent a major dietary cardiovascular disease risk, with as little as 5 g daily increasing the risk of ischaemic heart disease by 25%.1 A recently published survey of the trans-fat content of French fries and chicken nuggets purchased from two international fast food chains in 20 countries emphasises the wide variability of trans fats in different countries.2 This work highlights the potential health risks imposed by the industrially generated trans fats in these food products. Of the sampled French fries and nuggets, 20 of 39 samples from 19 different countries yielded trans-fat levels in excess of 5 g for an average serve. Interestingly, the report included no data from Australia.
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- School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC.
- 1. Oomen CM, Ocke MC, Feskens EJ, et al. Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study: a prospective population-based study. Lancet 2001; 357: 746-751.
- 2. Stender S, Dyerberg J, Astrup A. High levels of industrially produced trans fat in popular fast foods. N Engl J Med 2006; 354: 1650-1652.
- 3. Australian Consumers Association. Trans fat. Choice 2005; April: 12. http://www.choice.com.au/viewArticle.aspx?id=104658&catId=100289&tid=100008&p=1&title=Trans+fat (accessed Apr 2006).
- 4. Food Standards Australia New Zealand. Fact sheet. Trans fatty acids. 12 April 2005. http://www.foodstandards.gov.au/newsroom/factsheets/factsheets2005/transfattyacids12apr2869.cfm (accessed Apr 2006).
- 5. Stender S, Dyerberg J. The influence of trans fatty acids on health. 4th ed. Copenhagen: The Danish Nutrition Council, 2003. http://www.ernaeringsraadet.dk/pdf/Transfedt_UK_ny.PDF (accessed Apr 2006).