Substitutes for Industrial Trans Fats in Packaged Foods: A Scoping Review

Area of Science:

• Food Science
• Nutritional Science
• Public Health

Background:

• The World Health Organization has pushed for the global elimination of industrial trans fats by 2023.
• The food industry is increasingly using substitutes for industrial trans fats in packaged foods.
• A significant gap exists in scientific literature regarding these substitutes and their ingredient labeling.

Purpose of the Study:

• To map existing evidence on substitutes for industrial trans fats in packaged foods.
• To analyze how these substitutes are designated in ingredient lists.
• To highlight regulatory gaps and potential health implications.

Main Methods:

• A scoping review was conducted following Joanna Briggs Institute recommendations.
• Systematic searches were performed across 6 databases.
• 233 articles were included from an initial retrieval of 5072 articles.

Main Results:

• 87 different raw materials were identified as trans fat substitutes, with palm stearin being most common.
• Interesterification was the most cited processing method (46%).
• At least 690 distinct terms may be used for these substitutes in ingredient lists, primarily in margarines, shortenings, and spreads.

Conclusions:

• Current labeling regulations (e.g., Codex Alimentarius) do not adequately address the reporting of trans fat substitutes.
• There is limited understanding of the health effects of novel technological ingredients used as substitutes.
• Mandatory disclosure of industrial processes and raw materials used for oil modification is recommended to protect consumers.