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FDA moves to remove artificial trans fats in processed foods

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The FDA today announced the finalization of its decision that partially hydrogenated oils, the primary dietary source of artificial trans fats in processed foods, are not “generally recognized as safe” for use in human food, according to an FDA news release.

 “The FDA’s action on this major source of artificial trans fat demonstrates the agency’s commitment to the heart health of all Americans,” Stephen Ostroff, MD, FDA’s acting commissioner, said in the release. “This action is expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.”

Stephen Ostroff

This action is a finalization of FDA’s tentative decision in 2013 following consideration of public comments, the release said. Food manufacturers will have to remove partially hydrogenated oils (PHOs) from their products within 3 years, though the FDA expects many may eliminate them earlier, according to the release. After this compliance period, no PHOs can be added to human food without FDA approval for specific uses.

“Studies show that diet and nutrition play a key role in preventing chronic health problems, such as cardiovascular disease and today’s action goes hand in hand with other FDA initiatives to improve the health of Americans, including updating the nutrition facts label,” Susan Mayne, PhD, director of the FDA’s Center for Food Safety and Applied Nutrition, said in the release. “This determination is based on extensive research into the effects of PHOs, as well as input from all stakeholders received during the public comment period.”

Food manufacturers have been required to include trans fat content information on their product nutrition facts labels since 2006, and are permitted to label products as having 0 grams trans fat if they contain less than 0.5 grams per serving. As a result of the labeling rule and food reformulation, the FDA estimates consumption of trans fats decreased by 78% between 2003 and 2012. However, current levels of trans fat consumption remain a public health concern; the Institute of Medicine recommends it be “as low as possible,” the release said.

Disclosure: Ostroff and Mayne are both affiliated with the FDA.