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Overcoming the Trans Fat Problem in Thailand
Visith Chavasit1, Juntima Photi1, Wantanee Kriengsinyos1
1Institute of Nutrition, Mahidol University, Salaya, Nakhonpathom, Thailand.
Current Developments in Nutrition
|May 30, 2019
Summary
Thailand
Area of Science:
- Food science and public health research.
- Nutritional epidemiology and policy development.
Background:
- Trans fatty acids (TFAs) pose significant cardiovascular risks, necessitating policy evaluation in Thailand.
- Thailand's FDA banned partially hydrogenated oils (PHOs) in 2019, impacting food manufacturing.
Purpose of the Study:
- Assess TFA levels and health risks in Thai foods.
- Analyze fatty acid profile changes after PHO replacement.
- Propose effective TFA control measures for Thailand.
Main Methods:
- Analyzed fatty acid profiles of 176 food samples.
- Evaluated potential health risks using Thai food consumption data and FAO/WHO guidelines.
- Proposed criteria for postmarketing TFA monitoring.
Main Results:
- Bakery products using PHOs were the primary TFA source (3-5%).
- Naturally occurring TFAs in butter and refined oils were below guideline limits.
- PHOs in baked goods can be substituted with blended oils, potentially increasing saturated fats.
Conclusions:
- The main TFA issue in Thailand stemmed from PHOs in bakery products.
- Replacing PHOs with blended oils is a viable strategy.
- International TFA limits are recommended for postmarketing surveillance.
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