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How the Dutch Food Industry
mitigated trans fats
Effective approach by
Industry self-regulation
1
13th Euro Fed Lipid Congress, 2015
Dr. Gerhard de Ruiter
MVO: Board Member Health & Nutrition
Sime Darby: Head of R&D Innovation Centres
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The Netherlands Oils and Fats Industry
Represent 98% of total Oils and Fats production
Mission: a sustainable and internationally
competitive supply chain.
Our Priorities – pre-competitive chain issues
Food and Feed Safety
Sustainable Development
Nutrition and Health
Trade Policy
Scientific Advisory Committee
www.mvo.nl
TFA – Trans Fatty Acids – Trans fats
3
2 types of trans fats
Ruminant : natural biohydrogenation in ruminants (sheep, cattle)
Industrial : partial hydrogenation of edible oils
Cis-unsaturated
oleic acid; cis9-C18:1Trans-unsaturated
elaidic acid; trans 9-C18:1
Carbon
Hydrogen
OxygenGlycerol
Natural differences of Fatty Acid
composition of edible fats and oils
4
0
10
20
30
40
50
60
70
80
90
100
Coconut oil Butter Ruminant fat Palm oil Sunflower oil Rapeseed oil
Fatty Acid Composition
TFA SAFA MUFA PUFA
%
Trans fats and Health
Adverse effect on blood lipids, incl. increasing LDL and lowering HDL
Adverse relationship with Total Coronary Heart Disease risk
‘The available evidence is insufficient to establish whether there is a difference between ruminant and industrial trans fatty acids consumed in equivalent amounts on the risk of coronary heart disease.’
References: • Meta-analyses on Randomised Controlled Trials: Mensink et al., 2003; Mozzafarian et al., 2009; Brouwer et al., 2013
• Meta-analyses on Prospective Cohort Studies: Mozaffarian et al., 2006; Booker and Mann, 2008; Bendsen et al., 2011; De Souza et al., 2015.
• EFSA Scientific Opinion on Dietary Reference Values for fats, 2010
• WHO policy brief – September 2015 ‘Eliminating trans fats in Europe’
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Self-regulation by the Dutch Food Industry
Task Force Improvement Fatty Acid Composition
Ambition: to reduce TFA intake whilst maintaining product quality
and without increasing SAFA
Active: 2003 – 2010
Defined actions and yearly monitoring
Members represent 80% of the food industry that uses oils and fats
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Participants Observers
Self-regulation in Practice
Task Force actions:
Commitment food product categories
Platform
Stimulate sector specific innovations
Codes of Practice
Information & Promotional Campaigns
Education both B-2-B and B-2-C
Yearly Monitoring - transparent
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Decline in Total TFA intake in the Netherlands
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Source: Dutch National Food Consumption Surveys, collected by the Government
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
1988 1998 2003 2010
Median intake of Total TFA in the Netherlands
Ruminant Industrial Total TFA
> 95% of dutch people
meet the guidelines
% energy intake
< 1 %
Sources of TFA intake
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Source: Dutch National Food Consumption Survey 2003/2010, collected by the Government
Dairy and dairy
products19%
Meat and meat
products10%
Cookies, Confectionary
18%
Grains and grain products
25%
Fats13%
Miscellaneous 15%
2003
Dairy and dairy
products34%
Meat and meat products
15%
Cakes16%
Fats18%
Miscellaneous17%
2010
Intake 2003-2010 declined from 1 to 0.5 energy% most of the intake now comes from ruminant fats
Technical Replacement of TFA
For ALL food applications alternative non-trans vegetable fat
formulations are developed by the industry with the required
functionality
Palm fruit oils and fractions thereof
High oleic canola and sunflower oils
Hardstocks for margarines made by natural enzymes
Blends of fully hydrogenated oils and vegetable oils
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Task Force Results: TFA reduction
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Source: Oomen, 2010
0
5
10
15
20
bakery raw materials industrial bakeryproducts
potato products vegetable oils and fatsused as frying fat or
snackingredient
Reduction of total TFA content in products in % of fat
2003 2009
Task Force Results
A significant decrease of median TFA intake
Highest contribution in TFA reduction by:
Retail margarines, frying and cooking fats
Meatsnacks and salads
Pastry/cakes
Biscuits
‘Industrial TFA within branches represented in the Task Force
are no longer the major source of TFA.’
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Source: Temme et al, 2011
TFA intake below recommended levels
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The Dutch Industry took its responsibility
By self-regulation: TFA intake reduced from 4.5 E% to 0.5 E%
TFA intake the Netherlands: more than half from ruminant origin
MVO view:
Promote a European level playing field
Legislation might help achieving this
Legislation makes the current mandatory labeling of (partial)
hydrogenation (FIC rules) unnecessary and even misleading
Trans Fat Issue in the Netherlands effectively mitigated:
no longer a public health concern
Reduction of TFA intake in Europe
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EFSA (2004), FAO (2008):
TFA reduction mainly due to reformulation of food products
WHO policy brief (2015):
advocates legislation for limiting the amount of TFA in ALL products
many East European countries are not ready reducing TFA intake
Europe at the forefront of TFA reduction
TFA intake most West-European countries: below recommended 1 E%
TFA intake Western-Europe: more than half from ruminant origin
Source: Wesdorp, Melnikov and Gaudier, 2014
‘Industrial TFA in West-European countries is
no longer a public health concern’
Together strong
We are looking forward to a close
cooperation with our members, partners and
external stakeholders.
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