Trans fat, or trans-fatty acids (TFA), are unsaturated fatty acids that come from either industrial or natural sources.
More than 278 000 deaths each year globally can be attributed to intake of industrially produced trans fat.
Trans fat clogs arteries, increasing the risk of heart attacks and deaths.
Industrially produced trans fat can be found in margarine, vegetable shortening, Vanaspati ghee, fried foods, and baked goods such as crackers, biscuits and pies. Baked and fried street and restaurant foods often contain industrially produced trans fat. Trans fat can also be found naturally in meat and dairy foods from ruminant animals (e.g. cows, sheep, goats). Both industrially produced and naturally occurring trans fat are equally harmful.
Industrially produced trans fat can be eliminated and replaced with healthier fats or oils without changing cost, taste or availability of food.
WHO’s recommendation for adults is to limit consumption of trans fat to less than 1% of total energy intake, which is less than 2.2 g per day for a 2000-calorie diet.
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