By Mary Clare Jalonick
WASHINGTON: Heart-clogging trans fats were once a staple of the American diet, plentiful in baked goods, microwave popcorn and fried foods. Now, mindful of the health risks, the Food and Drug Administration is getting rid of what’s left of them for good.
The FDA announced Thursday it will require the food industry to gradually phase out artificial trans fats, saying they are a threat to public health.
Thanks to criticism from the medical community and number of local laws, many trans fats have been taken out of the food supply already. But the FDA said Thursday that getting rid of the remainder — the average American still eats around a gram of trans fat a day — could prevent an additional 20,000 heart attacks and 7,000 deaths each year.
“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,” said FDA Commissioner Margaret Hamburg.
The agency isn’t yet setting a timeline for the phase-out, but it will collect comments for two months before officials determine how long it will take. Different foods may have different timelines, depending how easy it is to find a substitute.
“We want to do it in a way that doesn’t unduly disrupt markets,” said Michael Taylor, FDA’s deputy commissioner for foods. Still, he said, the food “industry has demonstrated that it is, by and large, feasible to do.”
Scientists say there are no health benefits to trans fats and they can raise levels of so-called “bad” cholesterol and lower “good” cholesterol, increasing the risk of heart disease — the leading cause of death in the United States. Trans fats are widely considered the worst kind for your heart, even worse than saturated fats, which also can contribute to heart disease.
Trans fats are used both in processed food and in restaurants, often to improve the texture, shelf life or flavor of foods. Though they have been removed from many items, the fats are still found in some processed foods, including in many baked goods like pie crusts, biscuits and ready-to-eat frostings that use the more-solid fats to keep consistency.
They are also sometimes used by restaurants that use the fats for frying. Many larger chains have phased them out, but smaller restaurants may still get food containing trans fats from suppliers.
To phase them out, the FDA said it had made a preliminary determination that trans fats no longer fall in the agency’s “generally recognized as safe” category, which is reserved for thousands of additives that manufacturers can add to foods without FDA review. Once trans fats are off the list, anyone who wants to use them would have to petition the agency.
The fats are created when hydrogen is added to vegetable oil to make it more solid, which is why they are often called partially hydrogenated oils. The FDA is not targeting small amounts of trans fats that occur naturally in some meat and dairy products, because they would be too difficult to remove and aren’t considered a major public health threat on their own.