INDUSTRIALLY-PRODUCED TRANS FATTY ACIDS CONTENT IN PREPACKAGED AND NON-PREPACKAGED FOOD
Date Published: November 2023
Executive Summary:
Increased intake of trans fatty acids (TFAs) is associated with increased risk of coronary heart disease. TFAs can be produced industrially or at lower levels naturally found in ruminant fats. Industrially-produced trans fatty acids (IP-TFAs) are the predominant source of dietary TFAs and WHO has therefore launched a REPLACE action package aiming to eliminate IP-TFAs from the global food supply by 2023. To this end, Hong Kong has introduced a ban on partially hydrogenated oils (PHOs) (the main source of IP-TFAs) by specifying PHO as a prohibited substance in food under the Harmful Substances in Food Regulation. The relevant provisions will come into force on 1st December 2023. Before the new requirement comes into effect, the Centre for Food Safety conducted this risk assessment study on IP-TFAs content in 149 prepackaged and nonprepackaged food items from five food categories, namely fats and oils, margarines and spreads, prepackaged foods, ready-to-eat foods and miscellaneous local specialities. Results revealed that out of the 149 food samples, the levels of IP-TFA in 143 samples (96%), were below the WHO guidance level of 2 g per 100 g total fat; only six out of the 149 samples (4%) contained IP-TFA greater than the WHO guidance level of 2 g IP-TFAs /100 g of total fat, ranging from 2.2 to 6.7 g/ 100g of total fat. These samples were egg tart, Chinese dough sticks, puff pastry of soup, fried soybean roll and pickled vegetables sauce for fish soup base. We further looked into the six cases with IP-TFA greater than 2 g /100 g of total fat with a view to consider if the samples contained PHOs by assessing the trans fatty acids isomers profiles of the food samples, level of IP-TFAs detected and information from food manufacturers/suppliers. Three (2%) samples were compatible with containing PHOs. Relevant food outlets have adopted the recommendations from CFS and reformulated their recipes to reduce IP-TFA level to under the WHO guidance level of 2 g IP-TFAs/100 g of total fat. Comparing the result of this study with that of 2019 of similar coverage, there has been a significant decrease in percentage of food samples with IP-TFAs > 2g/100 g fat and the IP-TPAs levels in the same types of food items have decreased. From 1 December 2023 onwards, the trade has to ensure that their food products do not contain PHOs.
