I. China's management of trans fatty acids
The Chinese government has been actively promoting a healthy lifestyle and balancing meals to reduce the intake of total fat and trans fatty acids. The Ministry of Health’s 2007 “Dietary Guidelines for Chinese Residents†suggested that the amount of oil consumed per person per day should not exceed 25 grams; the total fat intake should be less than 30% of the total daily energy intake, and at the same time, the Chinese residents should be advised to “stay away from anti Fatty acids, eat as little as possible of foods rich in hydrogenated fats."
In December 2007, the Ministry of Health issued the "Food Nutrition Labelling Management Regulations", which stipulated that the trans-fatty acid content could be marked under "fat", and when the trans-fatty acid content was ≤ 0.3g/100g food, it could be marked as "0" or claimed "No" or "free" trans fatty acids.
In April 2010, the Ministry of Health issued 66 national standards for dairy safety. Among them, in GB 10765 “Infant formulaâ€, the raw material “shall not use hydrogenated fats and oils†was clearly specified, and the maximum content of trans fatty acids in the final product should be less than total. 3% of fatty acids; also in GB10767 "big infant and toddler formula food", GB10769 "baby supplementary food for infants and young children", GB10770 "canned supplementary food for infants and young children", also clearly defined the raw material "should not use hydrogenated fat ". At the same time, the National Food Safety Standard of GB5413.36 "Determination of Trans Fatty Acids in Infants and Children's Foods and Dairy Products" was introduced.
China's food industry is also constantly improving the production process of oils and fats and reducing the production and use of trans fatty acids.
Second, the international management of trans fatty acids
The World Health Organization recommends that in order to improve cardiovascular health, dietary trans fatty acids should be controlled as much as possible, and the maximum intake does not exceed 1% of the total energy. In other words, if the average daily energy intake of an adult is 2,000 kcal, then the daily intake of trans fatty acids should not exceed 2.2 grams.
Some countries use trans-fatty acids on food labels to manage trans fatty acids. For example, the U.S. Food and Drug Administration requires mandatory labeling of trans fatty acids in processed foods since January 2006. Canada began to require mandatory marking in December 2005. European countries have lower trans fatty acid intake than the United States, so the European Union has not yet made provisions for compulsory labeling of trans fatty acids, and only a few countries have proposed measures to limit the intake of trans fatty acids, as Denmark requested from 2004. On the 1st of this month, banned sales of trans fatty acids accounted for more than 2% of total fat.
Third, trans fatty acids and their health effects
In terms of chemical structure, trans fatty acids refer to the generic term for unsaturated fatty acids containing trans-non-conjugated double bonds.
Starting from human edible oils, there are trans fatty acids. Because microorganisms in ruminant animals produce small amounts of natural trans-fatty acids, people consume small quantities of natural trans-fatty acids when they consume foods such as beef, mutton, and milk.
In the 1970s and 1980s, in order to meet the requirements of special processing techniques, Western industrial countries have hydrogenated vegetable oils. During this process, unsaturated double bonds of some of the oils can undergo isomerization, resulting in trans-fatty acids and different vegetable oils. The trans-fatty acid content produced after hydrogenation differs greatly. Because the hydrogenated oil has the advantages of high melting point, good oxidation stability, long shelf life, unique flavor and better taste, and it also has an advantage in cost. This process was widely used in western industrial countries in the last century, with margarine Products such as shortening, fried oil, and frying oil are put on the market, resulting in the widespread presence of trans fatty acids in some Western foods such as cakes, cookies, and fried foods.
In addition, vegetable oils also produce small amounts of trans-fatty acids in the process of decolorization, deodorization and high-temperature refining or excessive heating and repeated frying.
Studies have shown that natural trans fatty acids in food have not been found to have adverse health effects, and even studies have shown that natural trans fatty acids may be beneficial to human health. However, long-term excessive consumption of trans fatty acids from hydroprocessing can cause abnormal lipid metabolism in humans, increase LDL-C levels, decrease high-density lipoprotein cholesterol (HDL-C) levels, and increase cardiovascular disease. The risk occurred. There are also reports that may increase the risk of chronic diseases such as diabetes and obesity.
IV. Intake of trans fatty acids in the population
Some foods that are processed using hydrogenated fats may contain trans fatty acids, such as sandwiches or biscuits, egg pies, coffee mate, etc., and there are differences in the content of trans fatty acids in different products.
At present, studies have shown that the daily intake of trans fatty acids in urban residents in China is about 1 gram, which is only about 0.5% of the total energy, which is lower than the intake level of residents in Western countries and the WHO's recommended control value.
The literature reports that Western countries have a high intake of trans fatty acids. For example, the daily trans fat intake of adults over the age of 20 in the United States is 5.8 grams, which is about 2.6% of the total energy; surveys in 14 EU countries show that the average daily intake of men is 1.2-6.7 grams, and women 1.7-4.1 grams, which is equivalent to 0.5-2.1% (male) and 0.8-1.9 (female) of the total energy; Japan's projections believe that the average daily trans fatty acid intake of the residents is about 1.56 grams, accounting for the total 0.7% of energy.
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