Source: Dani Friedland, MEATINGPLACE, 11/7/13

The U.S. Food and Drug Administration Thursday announced a preliminary determination that partially hydrogenated oils, the primary source of artificial trans fat in processed foods, are not “generally recognized as safe” for use in food.

If the FDA finalizes that determination, partially hydrogenated oils (PHOs) would be classified as food additives and require regulatory authorization to be used in food. The move would not have an effect on the small amount of naturally occurring trans fat in some meat and dairy products, the agency said.

The FDA, which has opened a 60-day comment period, said the determination was based on available scientific evidence and the findings of expert panels. The comment period is partially for the agency to collect input on the amount of time food manufacturers would need to reformulate any products that currently contain PHOs.

“While consumption of potentially harmful artificial trans fat has declined over the last two decades in the United States, current intake remains a significant public health concern,” FDA Commissioner Margaret Hamburg said in a news release. “The FDA’s action today is an important step toward protecting more Americans from the potential dangers of trans fat. Further reduction in the amount of trans fat in the American diet could prevent an additional 20,000 heart attacks and 7,000 deaths from heart disease each year – a critical step in the protection of Americans’ health.”

Trans fat raises low-density lipoprotein, also known as “bad” cholesterol, the FDA said, citing the Institute of Medicine's determination that there is no safe level of artificial trans fat consumption and that trans fat has no known health benefit. The average American intake has dropped to about 1 gram per day last year from 4.6 grams of trans fat per day in 2003; trans fat began appearing on nutrition labels in 2006.

“The meat and poultry industry strives to produce products that fit the various lifestyles of our consumers, which has included reformulating products to reduce the levels of artificially-derived trans fats,” an American Meat Institute spokesman said in an email to Meatingplace. “We will review this announcement carefully with our members. In the meantime we continue to work with our public health agencies and customers to offer a diverse choice of meat and poultry products that are safe, nutritious and delicious.”

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