WHO Scientific Update on trans fatty acids: summary and conclusions

• Published in: European journal of clinical nutrition Vol. 63; no. Suppl 2; pp. S68 - S75
• Main Authors: Uauy, R, Aro, A, Clarke, R, Ghafoorunissa, L'Abbé, M.R, Mozaffarian, D, Skeaff, C.M, Stender, S, Tavella, M
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01-05-2009; Nature Publishing Group
• Subjects: Clinical Nutrition; Diet; dietary fat; dietary nutrient sources; disease prevention; Epidemiology; Fatty acids; Food; food policy; Food supply; Health aspects; health promotion; Heart diseases; human diseases; human health; Human nutrition; Internal Medicine; lipids; literature reviews; Medical personnel; Medicine; Medicine & Public Health; Metabolic Diseases; Nutrition; nutrition policy; Physical activity; Private sector; Public Health; review; Risk factors; Trans fats; Trans fatty acids; Vegetable oils; United States; feasibility; Scientific Update; coronary heart disease; fatty acids; partially hydrogenated vegetable oils
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/ejcn.2009.15

The purpose of the WHO scientific review on trans fatty acids (TFAs) was to examine the evidence generated since the 1993 Joint FAO/WHO Expert Consultation on Fats and Oils in Human Nutrition, and to inform member countries on the health consequences of TFAs consumption that have emerged since the last report was released. The new information was deemed sufficient to recommend the need to significantly reduce or to virtually eliminate industrially produced TFA from the food supply in agreement with the implementation of the 2004 WHO Global Strategy on Diet, Physical Activity and Health. This goal has been accomplished in some countries and cities, by the virtual elimination of partially hydrogenated vegetable oils in the human food supply, replacing them with healthy cis-unsaturated fatty acids. The document provides the evidence base to promote discussion between the international scientific community related to nutrition and health as well as between agriculturalists, food producers, relevant health professionals, national and international food regulatory agencies, civil society and the private sector to achieve the stated goal.