Trans Fat Data to Be Added to Food Labels
By AYANA E. MORALES
Published: September 3, 2002
The Food and Drug Administration is moving to add a line to the nutrition label on every box, can and bottle of processed food. Sometime next year, the agency will require manufacturers to tell consumers how much of artery-damaging trans fat their products contain.
Trans fats, sometimes called trans fatty acids, are found in vegetable oils that are hydrogenated or partly hydrogenated, a process that solidifies them to form margarine and shortening. Those hydrogenated oils are found in many processed foods and baked goods, making them almost impossible to avoid.
A serving of French fries can have up to 3.6 grams of trans fat, and doughnuts and poundcake can have 4.3.
In a report this summer to the F.D.A., the Institute of Medicine, the medical arm of the National Academy of Sciences, said Americans should cut back their intake of trans fats.
Although the report said there was not enough research to recommend a safe daily level of trans fats, Dr. Margo Wootan, a senior scientist for a consumer group, the Center for Science in the Public Interest, said the findings suggested ''that the only safe intake of trans fat is zero.''
In 1994, the center called on the F.D.A. to add trans fats to the nutrition label. Five years later, the agency agreed, but postponed the change until it had considered the Institute of Medicine report.
Dieters usually try to steer clear of saturated fats. Trans fats can damage arteries as much as saturated fats or even more. The new report said trans fats correlated significantly with an increased concentration of L.D.L., or ''bad,'' cholesterol and a decreased concentration of H.D.L., or ''good,'' cholesterol, and were therefore associated with a higher risk of heart disease.
Although trans fatty acids are close in structure to most unsaturated fatty acids, a healthier form of fat that breaks down into needed nutrients, opposing hydrogens on its carbon chain make their physical properties similar to those of saturated fats.
Since the first proposed labeling in 1999, debate has followed over labeling the trans fat content in foods. In response to the Institute of Medicine report, Dr. Wootan said:
''This report leaves the F.D.A. with only one choice. It should require trans fat to be labeled on the same line as saturated fat, using the current daily value for saturated fat.''
She added that Canada was proposing to use this same method.
In 1999, the largest food, beverage and consumer product association, the Grocery Manufacturers of America, petitioned Washington to extend its final ruling on labeling trans fat because it said labeling trans fat on the same line as saturated fat would be inadequate and misleading.
Federal officials have said trans fat will be labeled on a separate line from saturated fat, letting consumers know exactly how much they are ingesting.