[Elimination of all trans fatty acids]. / Alle transvetzuren de wereld uit.
Ned Tijdschr Geneeskd
; 152(6): 302-7, 2008 Feb 09.
Article
em Nl
| MEDLINE
| ID: mdl-18326409
ABSTRACT
At the start of the 20th century, the production of trans fatty acids was originally largely driven by the increasing demand for margarine. The two Dutch margarine firms Van den Bergh and Jurgens played an important role in this early development. In the early 1990s it was shown that trans fatty acids increase the risk of heart disease. Unilever, the successor to Van den Bergh and Jurgens, then took the lead in eliminating trans fatty acids from retail foods worldwide. As a result, intake in The Netherlands fell from 15 g per day in 1980 to 3 g per day in 2003. Dairy products and meat are now the major source of trans fatty acids. The effects on health of these ruminant trans fatty acids are unclear. There are three lessons to be learned from the rise and fall of trans fatty acids. First, a history of safe use does not guarantee safety of food components, because routine surveillance will fail to detect adverse effects on common illnesses with long incubation periods. Second, it shows that it is more effective and easier to change the composition of foods than to change consumer behaviour. And third, governments can have a major impact on consumers' health by mandating the use of healthier food ingredients.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Qualidade de Produtos para o Consumidor
/
Ácidos Graxos trans
/
Alimentos
Tipo de estudo:
Screening_studies
Limite:
Humans
Idioma:
Nl
Revista:
Ned Tijdschr Geneeskd
Ano de publicação:
2008
Tipo de documento:
Article