DOCSLIB.ORG

Trancendim Trancendim®

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Trancendim Trancendim® MAKING ZERO TRANS OILS MELT IN YOUR MOUTH Corbion.com/Trancendim Trancendim® he 2010 dietary guidelines1 stress that fats T remain a necessary part of the diet. They supply calories and essential fatty acids while helping in the absorption of fat-soluble vitamins. However, it is important to note that, with respect to cardiovascular disease, the types of fatty acids consumed are now thought to be more important than the total amount of fat in the diet. There is no requirement for saturated fat in the diet; we can make more than we need. Current recommendations are to avoid foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and to consume less than 10 percent of calories from saturated fatty acids (SAFA) by replacing them with monounsaturated and polyunsaturated fatty acids. The DASH2 (Dietary Approaches to Stop Hypertension) study shows 27% of calories as fat, but emphasizes the role of liquid oils vs. solid fats. Some of the major sources of solid fats in the American diet are sweet goods such as donuts and pastries [11%], and fried potatoes [5%]. Oils rich in monounsaturated fatty acids include canola and safflower; those rich in polyunsaturated include soybean and corn. 1DIETARY GUIDELINES FOR AMERICANS, 2010 2RESEARCH SPONSORED BY NATIONAL INSTITUTE OF HEALTH TRANCENDIM® SOLUTIONS BROCHURE 1 Consumers are looking for healthier solutions Trancendim supports the health and wellness trends sweeping the nation. Consumers are more informed about the ingredients in the food they eat and increasingly aware of the products leading the healthier eating trends. At least six in ten consider Calories O E W 71% calories, whole grains, fiber, Whole grains O E W 67% sugars, sodium, and/or fats Fiber O E W 62% when buying packaged foods Sugars (in general) O E W 61% and beverages. Sodium/Salt O E W 60% Fats/Oils O E W 60% Trans fats O E W 56% Protein E W 56% Saturated fats O E W 55% Vitamins/Minerals E 53% Older consumers, especially those 65 to 80, are more likely to consider these food Cholesterol O 51% components. High-fructose corn syrup O E W 49% Women are also generally more likely than men to consider them. However, for fats, Mono- and poly-unsaturated fats O E W 47% sugars, and refined carbohydrates, there is no apparent gender difference among Low-calorie sweeteners O E W 46% obese consumers. A fine balance of taste, nutrition Calcium O E W 46% Highly-Educated consumers (with a college degree or more) are also more apt and functionality Caeine 45% to consider almost all of these ingredients. Trans fat and saturated fat have surfaced as two main contributors to the increased risk of heart disease linked to orbion Caravan’s Trancendim® portfolio provides fat Trancendim based oil systems provide: the obesity epidemic. As a result, 49% of people surveyed structuring solutions that deliver a combination of zero C try to limit or avoid trans fats and 47% try to limit or avoid grams trans and reduced saturated fat. The Trancendim Cleaner ingredient labels by the elimination of saturated fats.3 range consists of distilled diglycerides used to replace hydrogenation and/or palm oil from the declaration hydrogenated hard-stocks and allow the use of Improved nutritional panels by removing trans-fat recommended mono and polyunsaturated oils. Trancendim Many are limiting/avoiding associated with partially hydrogenated vegetable oil products have excellent crystallization properties and several types of fats, though without increasing saturated fat content promote the formation of the preferred ß’ polymorph in some do seek to consume shortenings and margarines, providing desired organoleptic Excellent structuring properties to provide omega fats. Try to consume Just try to be aware Try to limit/avoid Don’t pay attention to Not sure properties and oil structuring. In many cases, this tremendous oil binding capacity and accelerate improvement can increase factory throughput, which in turn crystallization rates Fats/oils 8% 5% 46% 34% 7% saves time and money. It is also important to note that Trans fats 4% 3% 49% 38% 7% Trancendim can be used to eliminate the word Better taste and texture with an enhanced sensory Saturated fats 4% 3% 47% 39% 7% “hydrogenated” on ingredient declarations. experience over palm products Mono- and poly-unsaturated fats 9% 5% 32% 45% 9% Trancendim goes beyond shortening system benefits Omega-3 fats 25% 3% 3% 59% 11% The versatility of the Trancendim portfolio can be seen on Omega-6 fats 14% 2%3% 67% 14% the final page of this brochure. Applications range from preventing stacks of tortillas from sticking to one another; to being used in high speed bread slicing lines to reduce 3INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION. crumbing; to preventing peanut butter from oiling out. 2012 FOOD AND HEALTH SURVEY 2 TRANCENDIM® SOLUTIONS BROCHURE TRANCENDIM® SOLUTIONS BROCHURE 3 The Trancendim® difference: a side-by-side comparison Trancendim provides a zero These nutritional panels represent a comparison of donuts fried in a Trancendim grams trans fat solution that system versus Partially Hydrogenated Soybean Oil (PHSO), Palm Oil, and Interesterified Soybean Oil. Not only does Trancendim remove trans fats; saturated eliminates “hydrogenation” from fat levels are also considerably reduced. your label. Products utilizing Trancendim deliver a cleaner ® Palm Shortening mouthfeel, helping you satisfy TRANCENDIM consumer urges to indulge without compromising taste or Nutrition Facts Nutrition Facts Serving Size 1 Doughnut (55g) Serving Size 1 Doughnut (55g) texture. Its addition to salad oils Servings Per Container Servings Per Container of choice can create solid Amount Per Serving Amount Per Serving shortenings and frying oils with Calories 260 Calories from Fat 140 Calories 260 Calories from Fat 150 ® nutritional characteristics far % Daily Value* % Daily Value* Trancendim satisfies the urge to superior to many commonly used Total Fat 16g 25% Total Fat 17g 26% Saturated Fat 5g 25% Saturated Fat 8g 40% alternatives. Trancendim appears Trans Fat 0g Trans Fat 0g indulge, without compromise on the ingredient declaration as Polyunsaturated Fat 7g Polyunsaturated Fat 2.5g mono-diglyceride, which is Monounsaturated Fat 3.5g Monounsaturated Fat 7g Cholesterol 50mg 17% Cholesterol 50mg 17% Trans fat regulation is in effect the necessary solids for desired functionality, as well as commonly found in shortenings Sodium 190mg 8% Sodium 190mg 8% In 2006 the Food and Drug Administration (FDA) regulations flavor and texture. and margarines. Total Carbohydrate 22g 7% Total Carbohydrate 22g 7% on nutrition labeling took effect to require that trans fatty Dietary Fiber 1g 4% Dietary Fiber 1g 4% acids be declared in the nutrition label of conventional foods Comparing shortening systems Sugars 7g Sugars 7g and dietary supplements. Levels below 0.5g per serving must Current commercially available options include palm oil, Protein 4g Protein 4g be rounded to zero.* While this rule was intended to provide palm and tropical oil blends, interesterified oils, liquid oils and information to assist consumers in maintaining healthy hydrogenated blends, or in some instances RBD salad oils. As dietary practices, lipid alternatives were lacking. In many with all other applications, implementing these alternatives Partially Hydrogenated Interesterified formulations, the removal of trans fats from food systems has led to issues in product performance and consumer Soybean Oil Soybean Oil led to an increase in saturated fat content in order to provide acceptability. Nutrition Facts Nutrition Facts Options Pros Cons Serving Size 1 Doughnut (55g) Serving Size 1 Doughnut (55g) Servings Per Container Servings Per Container Trancendim® shortening Excellent structuring properties; Potential Amount Per Serving Amount Per Serving systems* for zero grams trans fat; Reduction in saturated fats; Good organoleptic properties Calories 260 Calories from Fat 150 Calories 260 Calories from Fat 150 % Daily Value* % Daily Value* Palm oil, palm fractions, blends Naturally occurring solids/structuring High in Saturated Fat; Poor Total Fat 17g 26% Total Fat 17g 26% with liquid oil properties; Good oxidative stability crystallization properties; Poor sensory Saturated Fat 3g 15% Saturated Fat 7g 35% characteristics; Poor mouthfeel Trans Fat 4.5g Trans Fat 0g Interesterified oil, blends with Structuring properties dependent on Poor structuring properties; Polyunsaturated Fat 2.5g Polyunsaturated Fat 6g hydrogenated stock content of hard fractions; Moderate Hydrogenation on label; Interesterified Monounsaturated Fat 7g Monounsaturated Fat 3g saturated fat levels on label Cholesterol 50mg 17% Cholesterol 50mg 17% Sodium 190mg 8% Sodium 190mg 8% Fully refined liquid oils (soybean, Low in saturates Does not contain necessary structure Total Carbohydrate 22g 7% Total Carbohydrate 22g 7% canola, sunflower, corn) to provide functionality; Less oxidative Dietary Fiber 1g 4% Dietary Fiber 1g 4% stability Sugars 7g Sugars 7g Partially hydrogenated oils Good oxidative stability; Good structuring Contains trans fatty acids; Protein 4g Protein 4g properties Hydrogenation on label *DEPENDENT ON BASE OILS USED. 4 TRANCENDIM® SOLUTIONS BROCHURE TRANCENDIM® SOLUTIONS BROCHURE 5 Trancendim® applications Analog & Imitation Cheese Cake Chemically Leavened Bake Goods Par Frying & General Frying Peanut Butter Plastic Shortening ® ® ® (Trancendim 180) 50% reduction in saturated fats over 33% reduction in saturated fats over (Trancendim 180) Improved gloss (Trancendim
Load more

Recommended publications
  • Notes Trans Fat Regulation: a Legislative Remedy For
    NOTES TRANS FAT REGULATION: A LEGISLATIVE REMEDY FOR AMERICA’S HEARTACHE ESTHER CHOI* I. INTRODUCTION Beginning in 2003, major food companies voluntarily undertook significant steps to remove trans fat as an ingredient in their food products.1 Trans fatty acid, a substance present in forty percent of all processed foods,2 has been prevalent in the American food supply and industrial food processing since the 1960s.3 For the past fifty years, trans fat has been enhancing the overall taste, texture, and quality of processed foods by keeping cakes moist, cookies crispy, chips crunchy, and breads soft.4 Yet, despite the longstanding use and commercial versatility of the substance, in recent years food companies have been actively exploring ways to squeeze trans fat out of their products.5 The trend was in part prompted by a new Food and Drug Administration (“FDA”) disclosure rule that required food manufacturers to list trans fat content on the Nutrition Facts Panel of their products.6 * J.D. Candidate, University of Southern California Law School, 2008, B.A. University of California Los Angeles, 2004. I would like to extend many thanks to the Southern California Interdisciplinary Journal, Volume 17 board and staff for all their hard work and time that was poured into this Note and all our other publications this year. It has been a pleasure and honor serving as your Managing Editor. Thank you to Professor Scott Bice, my note advisor, for his guidance throughout the writing process. Thanks to my family, my father for keeping me in his daily prayers, my mother for her kind support, and my sisters for their smiles and inspiration.
    [Show full text]
  • Journal of Food Law & Policy
    Journal of Food Law & Policy Volume 3 Number 2 Article 1 2007 Journal of Food Law & Policy - Fall 2007 Journal Editors Follow this and additional works at: https://scholarworks.uark.edu/jflp Part of the Agriculture Law Commons, Environmental Law Commons, and the Food and Drug Law Commons Recommended Citation Editors, J. (2020). Journal of Food Law & Policy - Fall 2007. Journal of Food Law & Policy, 3(2). Retrieved from https://scholarworks.uark.edu/jflp/vol3/iss2/1 This Entire Issue is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Journal of Food Law & Policy by an authorized editor of ScholarWorks@UARK. For more information, please contact [email protected]. Journal of FOOD LAW -POLIoum Y- Volume Three Number Two Fall 2007 CONTENTS ARTICLES The Battle of the Bulge: Evaluating Law as a Weapon Against Obesity ........... Margaret Sova McCabe 135 Uncapping the Bottle: A Look Inside the History, Industry, and Regulation of Bottled Water in the United States ....................... Joyce S. Ahn 173 "Show-Me" No Rice Pharming: An Overview of the Introduction of and Opposition to Genetically Engineered Pharmaceutical Crops in the United States ................................ fillian S. Hishaw 209 COMMENT Beetles for Breakfast: What the FDA Should be Telling You ................... Kaycee L. Wolf 229 RECENT DEVELOPMENTS United States Food Law Update .............................. A. Bryan Endres 253 THE BATTLE OF THE BULGE: EVALUATING LAW AS A WEAPON AGAINST OBESITY MargaretSova McCabe* I. INTRODUCTION: LAW, FOOD CHOICES, AND OBESITY .............136 II. WHO MADE Us FAT? THE LITIGATION BLAME GAME .............139 A. 1977: Committee on Children's Television, Inc.
    [Show full text]
  • Full List of 2013 Publications
    The AMREP Research Report 2013 Publications 2013 JOURNAL ARTICLES Ackland HM, Cameron PA, Wolfe R, Malham GM, Varma DK, Abbas AE, Franey LM, Marwick T, Maeder MT, Kaye DM, Fitt GJ, Cooper DJ, Rosenfeld JV, Liew SM. Outcomes at 12 Vlahos AP, Serra W, Al-Azizi K, Schiller NB, Lester SJ. months after early magnetic resonance imaging in acute trauma Noninvasive assessment of pulmonary vascular resistance by patients with persistent midline cervical tenderness and negative Doppler echocardiography. J Am Soc Echocardiogr computed tomography. Spine 2013;38(13):1068-81. 2013;26(10):1170-7. Ademi Z, Huq MM, Liew D, Steg PG, Bhatt DL, Nelson M, Reid Abbott AL, Adelman MA, Alexandrov AV, Barber PA, Barnett CM; REACH Registry investigators. The impact of lost HJ, Beard J, Bell P, Björck M, Blacker D, Bonati LH, Brown therapeutic benefit (LTB) in high-risk hypertensive patients: 2- MM, Buckley CJ, Cambria RP, Castaldo JE, Comerota AJ, year follow-up data from the Australian REACH registry. Connolly ES Jr, Dalman RL, Davies AH, Eckstein HH, Faruqi Cardiovasc Ther 2013;31(6):370-6. R, Feasby TE, Fraedrich G, Gloviczki P, Hankey GJ, Harbaugh RE, Heldenberg E, Hennerici MG, Hill MD, Kleinig Agostino M, Mancera RL, Ramsland PA, Yuriev E. AutoMap: a TJ, Mikhailidis DP, Moore WS, Naylor R, Nicolaides A, tool for analyzing protein-ligand recognition using multiple ligand Paraskevas KI, Pelz DM, Prichard JW, Purdie G, Ricco JB, binding modes. J Mol Graph Model 2013;40:80-90. Ringleb PA, Riles T, Rothwell PM, Sandercock P, Sillesen H, Spence JD, Spinelli F, Sturm J, Tan A, Thapar A, Veith FJ, Aguirre VJ, Sinha P, Zimmet A, Lee GA, Kwa L, Rosenfeldt F.
    [Show full text]
  • The Regulation to Phase out Artificial Trans Fat in New York City Food Service Establishments (Section 81.08 of the New York City Health Code)
    The Regulation to Phase Out Artificial Trans Fat In New York City Food Service Establishments (Section 81.08 of the New York City Health Code) How to Comply: What Restaurants, Caterers, Mobile Food-Vending Units and Others Need to Know SUMMARY OF THE REGULATION New York City’s Health Code amendment phases out the use of artificial trans fat in all food service establishments required to hold a New York City Health Department permit, including restaurants, caterers, mobile food-vending units, and mobile food commissaries: • Beginning July 1, 2007: You may not use partially hydrogenated vegetable oils, shortenings, or margarines for frying, pan-frying (sautéing), grilling, or as a spread unless you have product labels or other documents from the manufacturer showing that these ingredients contain less than 0.5 grams of trans fat per serving. You may continue to use trans fat-containing oils and shortenings for deep frying cake batter and yeast dough until the regulation takes full effect on July 1, 2008. • Beginning July 1, 2008: No food containing partially hydrogenated vegetable oils, shortenings, or margarines with 0.5 grams or more trans fat per serving may be stored, used, or served by food service establishments. • The regulation does not apply to food served in the manufacturer’s original, sealed packaging, such as a package of crackers or a bag of potato chips. BASIC FACTS ON TRANS FAT 1. What is trans fat? It is a type of fat that raises the risk of heart disease. While some trans fat occurs naturally, most is artificial. The regulation addresses only artificial trans fat, which is the main dietary source of trans fat.
    [Show full text]
  • The New York City Trans Fat Ban: a Healthy Law, 17 J
    Journal of Law and Policy Volume 17 | Issue 1 Article 8 2008 The ewN York City Trans Fat Ban: A Healthy Law Gabriel Edelman Follow this and additional works at: https://brooklynworks.brooklaw.edu/jlp Recommended Citation Gabriel Edelman, The New York City Trans Fat Ban: A Healthy Law, 17 J. L. & Pol'y (2008). Available at: https://brooklynworks.brooklaw.edu/jlp/vol17/iss1/8 This Note is brought to you for free and open access by the Law Journals at BrooklynWorks. It has been accepted for inclusion in Journal of Law and Policy by an authorized editor of BrooklynWorks. EDELMAN 4/27/2009 8:10 PM THE NEW YORK CITY TRANS FAT BAN: A HEALTHY LAW Gabriel Edelman INTRODUCTION ―[T]he presence of trans fat in foods served in restaurants . represents a dangerous and entirely preventable health risk to restaurant goers.‖ – the New York City Department of Health and Mental Hygiene, describing the purpose of its ban on trans fats in New York City restaurants.1 Trans fat, once considered the healthy answer to a heart-disease epidemic fueled by saturated fats,2 is now not only considered Brooklyn Law School, Class of 2009; B.A., M.A., Stanford University, 1998, 1999. Special thanks to Matthew Bennett, Professor Karen Porter, Jacob Frumkin, Andre Nance, Aran McNerney, Seth Cohen, Doran Arik, my family, and the entire staff of the Journal of Law and Policy. 1 DEP‘T OF HEALTH & MENTAL HYGIENE BD. OF HEALTH, NOTICE OF ADOPTION OF AN AMENDMENT (§81.08) TO ARTICLE 81 OF THE NEW YORK CITY HEALTH CODE 1, available at http://www.nyc.gov/html/doh/downloads/pdf/ public/notice-adoption-hc-art81-08.pdf (last visited Nov.
    [Show full text]
  • PHVO Industry and Its Compliance with Trans-Fat Regulations in India
    2018 PHVO Industry and its compliance with Trans-fat Regulations in India Contents ABBREVIATIONS: .................................................................................................................................................................. 3 EXECUTIVE SUMMARY........................................................................................................................................................ 5 1. Backdrop .......................................................................................................................................................................... 7 2. Objectives and Research Questions .................................................................................................................. 7 2.1 Specific Objectives of the Study: .................................................................................................................... 7 2.2 Major Questions .................................................................................................................................................... 8 2.3 Supplementary Questions ............................................................................................................................... 8 3. Methodology .................................................................................................................................................................. 8 4. Findings and Discussions .......................................................................................................................................
    [Show full text]
  • Trans Fat Guidelines
    Needham Health Department 1471 Highland Avenue, Needham, MA 02492 781-455-7523 (tel); 781-455-0892 (fax) E-mail: [email protected] Web: www.needhamma.gov/health Regulation Guidelines to Phase Out Artificial Trans Fat In Needham Food Service Establishments (Section 81.08 of the New Yor k City Health Code) How to Comply: What Restaurants, Caterers, Mobile Food-Vending Carts and Others Need to Know SUMMARY OF THE REGULATION Needham Health Department’s Trans Fat regulation phases out the use of artificial trans fat in all food service establishments required to hold a Needham Health Department permit, including restaurants, bakeries, caterers, mobile food-vending carts, and mobile food commissaries: • Beginning September 10, 2009: You may not use partially hydrogenated vegetable oils, shortenings, or margarines for frying, pan-frying (sautéing), grilling, or as a spread unless you have product labels or other documents from the manufacturer showing that these ingredients contain less than 0.5 grams of trans fat per serving. NOTE: Bakeries - You may continue to use trans fat-containing oils and shortenings until the regulation takes full effect on March 10, 2010. • Beginning March 10, 2010: No food containing partially hydrogenated vegetable oils, shortenings, or margarines with 0.5 grams or more trans fat per serving may be stored, used, or served by food service establishments. • NOTE: The regulation does not apply to food served in the manufacturer’s original, sealed packaging, such as a package of crackers or a bag of potato chips. BASIC FACTS ON TRANS FAT 1. What is trans fat? It is a type of fat that raises the risk of heart disease.
    [Show full text]
  • DVD Rental Privileges Temporarily Revoked
    “Veritas Super Omnia” Recycle this Phillipian. www.phillipian.net Volume CXXXI, Number 4 Phillips Academy, Andover, Massachusetts February 22, 2008 ATTEMPTED COPPER THEFT; THRee ARRESted Medford Residents Hit SamPhil, Morse, Pearson on Monday and Tuesday By JACK DICKEY and ZOE WEINBERG The Andover Police Depart- ment has arrested three individu- als in connection with damage and attempted theft of copper downspouts—exposed piping that delivers water from gutters to the ground—on Samuel Phillips Hall, Morse Hall and Pearson Hall. The individuals, two males and one female from Medford, MA, were taken into custody between 11 p.m. and midnight on Tuesday, and, according to Public Safety Manager Tom Conlon, were questioned by the Andover Police late Tuesday night. Conlon told The Phillipian that the thieves were motivated by the M. Discenza/The Phillipian high price of copper. Two Andover Police Department officers talked while a hooded suspect waited in the back of a police car at 11:30 p.m. Tuesday. The suspects were officially ar- rested and charged at 2:16 a.m. on Wednesday. Berkshire 20.5% Copper thefts also occurred on Black Students at St. Paul’s campus Monday night and during Governor’s 20.4% Uncommons Fall Term. Putney 15.3% No individuals were apprehend- Threatened by Hate Mail ed or arrested in connection with Miss Porter’s 15.3% TO REduce 2008 PHILLIPIAN STAFF REPORT those incidents of theft and van- St. Paul’s 14.7% dalism, but according to Lt. James Green Cup Trans fats A recent deluge of threaten- faculty photographs were still Hashem of the Andover Police, the Darrow 13.5% Challenge ing hate mail directed at black present.
    [Show full text]
  • Policies for Healthy and Sustainable Edible Oil Consumption: a Stakeholder Analysis for Thailand
    Public Health Nutrition: 20(6), 1126–1134 doi:10.1017/S1368980016003037 Policies for healthy and sustainable edible oil consumption: a stakeholder analysis for Thailand Bhavani Shankar1,*, Nalitra Thaiprasert2, Shabbir Gheewala3 and Richard Smith4 1Leverhulme Centre for Integrative Research in Agriculture and Health and Centre for Development, Environment and Policy, SOAS University of London, 36 Gordon Square, London WC1H 0PD, UK: 2Faculty of Economics, Chiang Mai University, Chiang Mai, Thailand: 3Joint Graduate School of Energy and Environment, Centre of Excellence on Energy Technology and Environment, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand: 4Faculty of Public Health & Policy, London School of Hygiene & Tropical Medicine, London, UK Submitted 26 February 2016: Final revision received 29 September 2016: Accepted 6 October 2016: First published online 24 November 2016 Abstract Objective: Palm oil is a cheap and versatile edible oil in widespread use as a food ingredient that has been linked to negative health and environmental outcomes. The current study aimed to understand the prospects for future health-focused policy development to limit food use of palm oil and promote a greater diversity of oils in Thailand’s food system. Design: Eighteen semi-structured interviews were conducted with a range of stakeholders. The interviews probed views on the economic, health and environmental dimensions of the issue, the prospects for health-focused policy development and the policy development process. Transcripts were analysed using a health policy analytical framework. Setting: Thailand. Subjects: Stakeholders from a range of ministries, regulatory agencies, the private sector, non-governmental organizations and academia. Results: There are several impediments to the emergence of strong regulation, including the primacy of economic considerations in setting policy, doubt and misperception about health implications and a complex regulatory environment with little space for health-related considerations.
    [Show full text]
  • Roundtable: Elimination of Trans Fats from the Food Supply – Country Experiences
    Roundtable: Elimination of trans fats from the food supply – country experiences 28 January 2019, Geneva The NCD Alliance and its partner Resolve to Save Lives, an initiative of Vital Strategies, held a lunchtime roundtable event coinciding with the Executive Board Meeting of the World Health Organization (WHO) on January 28, 2019 in Geneva. The Roundtable’s theme was the elimination of industrially produced trans fats (iTFAs) from the food supply, with a focus on country experiences and needs. The goals of the Roundtable were to • raise awareness and stimulate engagement of the health policy community on the necessity to remove iTFAs from the global food supply; • present the WHO’s REPLACE action package which provides governments with a roadmap to implement actions across six strategic areas to eliminate iTFAs; • consider different policy approaches to iTFA elimination using country examples from different regions and resource settings; and • discuss challenges faced by governments interested in implementing TFA regulation, and solutions. The Roundtable was moderated by Nina Renshaw (Director of Policy and Advocacy, NCD Alliance) and Lindsay Steele (Senior Program Officer, Resolve to Save Lives) and speakers included Dr Francesco Branca (WHO), Lorena Allemandi (Interamerican Heart Foundation of Argentina), Kyra Berasi (Global Health Advocacy Incubator, Campaign for Tobacco Free Kids), Prof Bo Norrving (World Stroke Organisation), Prof Steen Stender (University of Copenhagen), Prof Omar Obeid (American University of Beirut), and Elisabeth King (Government of Canada). Experts presented on the TFA elimination policies of Argentina, Canada and Denmark, discussed the role of academia and civil society, and highlighted challenges faced by governments interested in implementing TFA regulations and potential solutions.
    [Show full text]
  • The New York City Trans Fat Ban: a Healthy Law, 17 J
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Brooklyn Law School: BrooklynWorks Journal of Law and Policy Volume 17 | Issue 1 Article 8 2008 The ewN York City Trans Fat Ban: A Healthy Law Gabriel Edelman Follow this and additional works at: https://brooklynworks.brooklaw.edu/jlp Recommended Citation Gabriel Edelman, The New York City Trans Fat Ban: A Healthy Law, 17 J. L. & Pol'y (2008). Available at: https://brooklynworks.brooklaw.edu/jlp/vol17/iss1/8 This Note is brought to you for free and open access by the Law Journals at BrooklynWorks. It has been accepted for inclusion in Journal of Law and Policy by an authorized editor of BrooklynWorks. EDELMAN 4/27/2009 8:10 PM THE NEW YORK CITY TRANS FAT BAN: A HEALTHY LAW Gabriel Edelman INTRODUCTION ―[T]he presence of trans fat in foods served in restaurants . represents a dangerous and entirely preventable health risk to restaurant goers.‖ – the New York City Department of Health and Mental Hygiene, describing the purpose of its ban on trans fats in New York City restaurants.1 Trans fat, once considered the healthy answer to a heart-disease epidemic fueled by saturated fats,2 is now not only considered Brooklyn Law School, Class of 2009; B.A., M.A., Stanford University, 1998, 1999. Special thanks to Matthew Bennett, Professor Karen Porter, Jacob Frumkin, Andre Nance, Aran McNerney, Seth Cohen, Doran Arik, my family, and the entire staff of the Journal of Law and Policy. 1 DEP‘T OF HEALTH & MENTAL HYGIENE BD.
    [Show full text]
  • Trans Fatty Acids: Effects on Cardiometabolic Health and Implications for Policy
    ARTICLE IN PRESS Prostaglandins, Leukotrienes and Essential Fatty Acids 79 (2008) 147–152 Contents lists available at ScienceDirect Prostaglandins, Leukotrienes and Essential Fatty Acids journal homepage: www.elsevier.com/locate/plefa Trans fatty acids: Effects on cardiometabolic health and implications for policy R. Micha c, D. Mozaffarian a,b,c,Ã a Division of Cardiovascular Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA b Department of Nutrition, Harvard School of Public Health, Boston, MA, USA c Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA article info abstract In both developed and developing countries, trans fatty acids (TFA) are largely consumed from partially Keywords: hydrogenated vegetable oils. This article focuses on TFA as a modifiable dietary risk factor for Trans-fatty acids cardiovascular disease, reviewing the evidence for lipid and non-lipid effects; the relations of trans fat Cardiovascular intake with clinical endpoints; and current policy and legislative issues. In both observational cohort Coronary heart disease studies and randomized clinical trials, TFA adversely affect lipid profiles (including raising LDL and Nutrition triglyceride levels, and reducing HDL levels), systemic inflammation, and endothelial function. More Diet limited but growing evidence suggests that TFA also exacerbate visceral adiposity and insulin resistance. Policy These potent effects of TFA on a multitude of cardiovascular risk factors are consistent with the strong Review associations seen in prospective cohort studies between TFA consumption and risk of myocardial infarction and coronary heart disease (CHD) death. The documented harmful effects of TFA along with the feasibility of substituting partially hydrogenated vegetable oils with healthy alternatives indicate little reason for continued presence of industrially produced TFA in food preparation and manufacturing or in home cooking fats/oils.
    [Show full text]