There are cookies. Cake, and pizza. Every one of them is delectable, yet they could be fatal. Industrially generated trans fat is a potentially lethal component that is responsible for the deaths of about 300,000 individuals annually due to coronary heart disease. These foods, in addition to their frequently high levels of sugar, salt, or fat, may also include this hazardous component.
In the early 20th century, trans fat was developed as an alternative to butter. Subsequently, it was utilized to extend the shelf life of food products. However, trans fat that is produced in industrial settings poses a significant threat to human health. There is no amount of ingestion that is considered safe. Fortunately, this hazardous food addition may be easily replaced with alternatives that are healthier. There is no difference in flavor or production costs, and the removal of this chemical has the potential to save hundreds of thousands of lives each year.
Six years ago, the World Health Organization (WHO) issued a call to action to nations and the food industry, urging them to remove trans fats manufactured in industrial settings from the food supply worldwide. A small percentage of the world’s population, which was less than one in ten individuals at the time, was shielded from the harmful effects of this chemical at that time.
We have achieved significant progress in only the past few years, as detailed in a new study from the World Health Organization (WHO) on the current condition of global trans fat removal. The World Health Organization (WHO) recommends best practice policies, which 53 countries with a combined population of almost four billion people are currently implementing. These policies include bans or limitations on trans fat, which eliminates this significant health concern for over half of the world’s population.
The World Health Organization (WHO) has recognized Denmark, Lithuania, Poland, Saudi Arabia, and Thailand for their pioneering efforts to banish trans fats. These countries have gone beyond the adoption of best-practice trans fat policies to include monitoring and enforcement frameworks that will maximize and sustain the health benefits of these policies.
Despite this, there is still a significant amount of work for us to complete. This dangerous substance continues to pose a threat to more than four billion individuals who are not protected! Only eight countries in the world—the majority of which are in Africa and the Asia-Pacific region—are responsible for the majority of the deaths that still result from trans fat. The implementation of best practice rules in these additional nations has the potential to prevent ninety percent of the deaths that are related to this dangerous element from occurring around the world. This would be a significant step forward in the battle against noncommunicable illnesses.
Furthermore, as restrictions on trans fat become more stringent all over the world, it is quite probable that food makers will dump items that contain this hazardous chemical that have been prohibited in other regions into a decreasing number of markets that do not have any rules.
Even in cases where the amount of trans fat in food is very minimal, it is still possible for all nations, regardless of their level of income, to protect their citizens by enacting legislation. According to studies carried out in Argentina, Kenya, Nigeria, the United Kingdom, the United States, and the European Union, eliminating trans fats is a cost-effective strategy for preventing noncommunicable diseases and saving lives. These studies demonstrate that trans fats that are produced industrially can be eliminated and replaced with healthier fats or oils without affecting the cost, taste, or availability of food.
Countries that have already enacted regulations that are considered to be the best practices for trans fat can help other countries do the same by sharing their experience and knowledge. It is the obligation of food makers, particularly national and multinational conglomerates that have spent a significant amount of time and money profiting from goods that contain harmful trans fats, to make investments in healthier alternatives for customers. By putting into practice the guidelines that the World Health Organization recommends as the best standard of practice, proponents should continue to push for the complete elimination of trans fat.
First and foremost, we implore all governments to take action and limit or eliminate trans fat from all food products in accordance with the World Health Organization’s suggested policy. This includes a nationwide restriction of 2 grams of industrially produced trans fat per 100 grams of total fat in all foods and a compulsory nationwide prohibition on the production or use of partially hydrogenated oils, a significant source of artificial trans fat, as an ingredient in all foods.
Additionally, we urge governments to prioritize the monitoring and enforcement of limits and bans. In order to promote and enhance enforcement, WHO has established the Trans Fat Free Validation Programme to officially acknowledge countries’ endeavors to eliminate trans fat, just like how WHO validates countries for eradicating malaria or neglected tropical diseases.
Additionally, we urge the food industry to prioritize the adoption of WHO recommendations. This includes not only removing trans fat, but also replacing it with more nutritious fats and oils. It is crucial to minimize the consumption of fats that are associated with a higher risk of cardiovascular disease, such as saturated fat. It would be beneficial for companies to refrain from selling products that contain trans fat in markets where there are currently no policies in place. Several major players in the food industry have already made progress in this area, setting an example for other companies to follow.