Publication: Evolution of Trans-fatty acid consumption in Thailand and strategies for its reduction
Issued Date
2020-01-01
Resource Type
ISSN
17517176
15246175
15246175
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2-s2.0-85088793765
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Clinical Hypertension. (2020)
Suggested Citation
Visith Chavasit, Juntima Photi, Paisarn Dunkum, Tares Krassanairawiwong, Mayuree Ditmetharoj, Sirirat Preecha, Fernando Martinez Evolution of Trans-fatty acid consumption in Thailand and strategies for its reduction. Journal of Clinical Hypertension. (2020). doi:10.1111/jch.13921 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/58311
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Title
Evolution of Trans-fatty acid consumption in Thailand and strategies for its reduction
Abstract
© 2020 Wiley Periodicals LLC Eliminating industrially produced trans-fatty acids (TFAs) from the food supply is one of the World Health Organization's (WHO's) priority targets to control and prevent non-communicable diseases. This review paper describes the strategies used to reduce TFA consumption in Thailand based on a situation analysis consisting of an assessment of TFA content in the national food supply, its intake, and stakeholder-based analysis of Strengths, Weaknesses, Opportunities, and Threats (SWOT). The analysis resulted in the drafting of a regulatory approach, which was then considered by stakeholders. Bakery products containing partially hydrogenated oils (PHOs) are the major sources of TFAs in Thailand. Palm and coconut oil as well as blending technology are locally available as PHO replacements. Thailand's Food and Drug Administration has taken legal action to prohibit the production, import, and distribution of PHOs and their products. Post-marketing TFA levels are currently being monitored, ie, TFAs in fat/oil and butter must not exceed 2% and 6% of fat content, respectively. For other food categories, TFAs must not exceed 0.5 g per serving unless the TFAs are from ruminant sources. The key factor to successfully reducing TFAs in Thailand is the partnership between public and private sectors, professional associations, and consumers, based on scientific evidence regarding the negative impact of TFA intake on cardiovascular health.