VOLUME 8 NUMBER 4 • NOVEMBER 2011
159
SA JOURNAL OF DIABETES & VASCULAR DISEASE
NUTRITION FOCUS
Avoid these fats
Introduction to South African legislation on trans fatty acids
I
n October 2009, the Department of Health started consult-
ing with stakeholders in order to develop legislation aimed at
reducing trans fatty acids derived from partial hydrogenation of
vegetable oil used in some foods sold in South Africa. In February
2011, the Foodstuffs, Cosmetic and Disinfectants act of 1972 (act
54 of 1972), as printed in the Government Gazette on 1 March
2010, was amended to include regulations related to trans fats in
foodstuffs.
On 12 September 2011, Health Minster Dr Aaron Motsoaledi
stated at a summit in Boksburg on non-communicable diseases,
that the amounts of artificial trans fatty acids found in food should
be limited according to legislation. In a written reply to a parlia-
mentary question regarding the new regulations, it was stated that
‘these regulations prohibit the sale, manufacturing and importa-
tion of any oils and fats containing partial hydrogenated fats and
oils, also referred to as “trans-fats”, in processed foods [with] two
grams per 100 g thereof’. Food companies that produce products
containing more than the allowed amount of trans fatty acids
as stipulated will either have to remove these products from the
market, or alter the manufacturing methods and ingredients to
comply with the new regulations.
The Nutrition Information Centre of the University of Stellen-
bosch (NICUS) supports the actions of the Department of Health
to regulate the trans fatty acid levels of foods to follow in the foot-
steps of countries such as Denmark and the USA who have already
implemented trans fatty acid regulations. The reduction of trans
fatty acids in foods will reduce the risk of chronic diseases of life-
style associated with trans fatty acids.
The latest changes in the Foodstuffs, Cosmetic and Disinfectants
act of 1972 (act 54 of 1972) creates an opportunity for the Depart-
ment of Health to assume a central role in implementing regulatory
measures that would reduce the intake of artificial trans fatty acids.
However, consumers should still make informed choices when
choosing foods for themselves and their families, by reading food
labels. A healthy diet, that includes foods low in fat and trans fatty
acids, should be a priority for all South Africans in order to reduce
health risks and increase quality of life.
What are trans fatty acids?
Fats found in food can be classified as saturated, mono- and
polyunsaturated fatty acids. Saturated fats are derived mostly
from animal products and the unsaturated fats are plant based.
Trans fatty acids (TFA) occur naturally in products of animal origin,
although to a limited extent. TFA are present in ruminant meat
(beef) and milk fats as a result of bio-hydrogenation of unsaturated
fatty acids in the rumen. The major trans fatty acid in ruminant
meat and milk is vaccenic, with smaller amounts of other trans fatty
acids.
Processing of vegetable oils such as sunflower oil changes the
unsaturated fatty acids into trans fatty acids. This processing is
called hydrogenation. Through the process of hydrogenation, pre-
viously unsaturated fats become partially or completely saturated.
These hydrogenated fats do not occur naturally in food, and are
therefore artificial.
Why are there trans fatty acids in food?
Products such as cakes, commercial cookies, chips, pies, dough-
nuts, fried chicken and fish nuggets as well as savoury snack foods
such as popcorn, crisps and crackers are made with partially hydro-
genated vegetable oils. Traditional vegetable shortening or brick
margarine contains trans fatty acids that are formed during produc-
tion and are therefore artificial trans fatty acids.
Trans fatty acids are used by the food industry as they have
a higher melting point, which makes them more attractive for
baking, and the saturation of these fats extends the shelf life of
Table 1.
Recommended amounts of fatty acids in the diet.
Dietary factor
South African goal (% of total
energy, unless otherwise stated)
Total fat
Up to 30% of energy intake
Saturated fatty acids (SFAs)
< 10% of energy
< 7% for those at risk of
cardiovascular disease
Polyunsaturated fatty acids (PUFAs)
6–10%
n-6 polyunsaturated fatty acids
(PUFAs)
5–8%
n-3 polyunsaturated fatty acids
(PUFAs)
1–2%
Trans fatty acids
< 1%
Mono-unsaturated fatty acids
(MUFAs)
By difference*
*MUFA = total fat – (SFA + PUFA + TFAs). Therefore, the MUFA intake result-
ing may cover a wide range depending on the total fat intake and dietary
fatty acid pattern.
Healthy fats
