Scientific opinion about risk from trans fatty acids

Trans fatty acids (TF A) are fatty acids with at least one non con jugated double bond in trans configuration. They arise from unsaturated fat ty acids during process of hydrogenation. Main sourc e of TF A in diet are mostly partially hydrogenated vegetable oils which are vastly us ed in fast food industry for ready to cook dishes, fried food, confectionery and bakery products. The growing concern over theTF A's impact on health, particularly on the cardiovascular system, has changed the public's view of partially hydrogenated oils. The European food indus try has pledged to l ower TF A content as low as technically possible, and it ha s been intensively worked on over the last few years.
Croatian food agency in collaboration with Food control center as part of Faculty of Food Technology and Biotechnology in Zagreb has conducted r esearch on TFA content in variety of food products on Croatian market. This will enable risk assessment of exposure to TFA's as well as creation of national regulation s concerning permissible content of TFA and specific labelling of foodstuffs. Scientific opinion is based on conducted analysis of chemical content in food products from Croatian market that are a potent source of TFA's as well as data from food consumption survey on adults in Croatia in 2012. In total 104 samples have been analyzed from foll owing categories: fast food, fat, ice deserts, bakery products, fine bakery wares, chocolate products, snacks, pizza and similar meals. With exception of 3 samples, research has shown that overall intake of TFA in Croatia satisfies a WHO recommendation, that is set on <1 % of total daily energy intake, in average intake of 2000 kcal representing <2 g/day.