Bans on trans fats reduce diseases: study

AAP
April 04, 2013

BANNING restaurants and fast food outlets from using trans fats is an effective way to prevent afflictions like heart disease, strokes and diabetes, new research suggests.

The University of Sydney study found trans fats policies in a number of countries including the US and Canada had managed to banish the industrially produced fat from foods.

The study’s lead author, Shauna Downs, described outlawing the fats as “best-buy” health policy because it provided a high return on government investment.

“Our findings show that these policies are not only feasible and achievable – they are also likely to improve public health,” she said in a statement.

Trans fats – also known as trans fatty acids – can occur naturally in dairy and meat products but are commonly generated by industrial processes.

Semi-solid at room temperature, the fats can boost the risk of cardiovascular disease, as well as stroke and diabetes.

Ms Downs said government bans on trans fats were the most effective policies for removing the substance from foods.

“We found for example, that a national ban in Denmark virtually eliminated trans fats from the food supply, while local bans in Canada and the USA were successful in removing trans fats from fried foods,” Ms Downs said.