- Print this page
- Download as PDF
- Share this page
Considerable controversy surrounds the safety and use of trans fats overseas and in Australia.
This web page explains what trans fats are, where they come from, as well as the possible health issues.
It also talks about exposure levels in Australia and what authorities are doing to monitor their use.
Where trans fats are found
Trans fats are trans fatty acids.
Fatty acids, together with glycerine, are the building blocks of all fats and oils.
Trans fatty acids are unsaturated but, unlike the 'good' unsaturated fatty acids found in fish and vegetable oils, behave similarly to saturated fats in the body and have similar health issues.
Trans fats can be found naturally in meat and milk from certain animals and as a product of fats and oils altered by industrial processes, such as hydrogenation. Hydrogenation is widely used to solidify liquid vegetable oils to make products such as margarines and shortenings and involves adding hydrogen to the oils.
Trans fats are not formed through deep frying food in vegetable oils.
Commercially produced fats such as margarine spreads, fats used in deep frying and fats used in pastry doughs, are likely to contain some trans fats.
Health concerns
Some fats are good for us and can help reduce the 'bad' type of cholesterol that causes a lot of health problems. These good fats include polyunsaturated, monounsaturated fats: omega 3, omega 6 or omega 9 fatty acids.
Both trans fats and saturated fats increases the level of 'bad' cholesterol, with trans fats also decreasing the level of 'good' cholesterol. This can cause a number of serious health problems.
Studies have shown that Australians consume relatively low amounts of trans fatty acids compared with people in other countries.
The amount of saturated fats consumed by Australians is of greater concern.
When trans fats are identified on food labels
The amount of total fat and the amount of saturated fat must be declared on all food labels.
The amount of trans fat in food must be declared on the label if a nutrition claim is made about cholesterol, polyunsaturated, monounsaturated fats: omega 3, omega 6 or omega 9 fatty acids.
Reducing harmful fat in diets
Eating too much fat (particularly saturated fat) can be harmful.
The best advice for a healthy diet is to eat more fresh fruit and vegetables, and eat fewer foods containing harmful fats. For example, incorporate low fat dairy products and lean meat into your diet.
The nutrition information panel (NIP) on food packages will show how much harmful fat is present in food. For example, 1g of saturated fat per 100g (or less) is a little and 3g of saturated fat (or more) is a lot. Using the quantity per 100g column on the NIP means you’re comparing like for like.
Foods containing harmful fats also can be replaced with food containing mono- or poly-unsaturated fats.
Foods containing these 'good fats' include fresh and processed fish, nuts, avocados, seeds and most vegetable oils like canola, peanut, sunflower, olive, sesame etc.
What is the government doing to reduce trans fats in foods?
Studies show Australians have one of the lowest levels of exposure to trans fats in the world and are well within the World Health Organisation’s (WHO) recommendations for trans fat consumption.
In 2009, Food Standards Australia New Zealand conducted a formal scientific review of trans fats in our food supply. This review found that the average person's intake of trans fats is around 0.5% to 0.6% of total energy intake which is well below the WHO's goal of 1%. Importantly the review showed that our intake of saturated fats is of greater concern.