Kokomo Tribune; Kokomo, Indiana

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November 7, 2013

FDA to ban artery-clogging trans fats

WASHINGTON (AP) — Heart-clogging trans fats have been slowly disappearing from grocery aisles and restaurant menus in the last decade. Now, the Food and Drug Administration is finishing the job.

The FDA plans to announce later Thursday that it will require the food industry to gradually phase out all trans fats, saying they are a threat to people's health. Commissioner Margaret Hamburg said the move could prevent 20,000 heart attacks a year and 7,000 deaths.

Hamburg said that while the amount of trans fats in the country's diet has declined dramatically in the last decade, they "remain an area of significant public health concern." The trans fats have long been criticized by nutritionists, and New York and other local governments have banned them.

The agency isn't yet setting a timeline for the phase-out, but will collect comments for two months before officials determine how long it will take. Different foods may have different timelines, depending how easy it is to substitute.

"We want to do it in a way that doesn't unduly disrupt markets," says Michael Taylor, FDA's deputy commissioner for foods. Still, he says, "industry has demonstrated that it is by and large feasible to do."

To phase them out, the FDA said it had made a preliminary determination that trans fats no longer fall in the agency's "generally recognized as safe" category, which is reserved for thousands of additives that manufacturers can add to foods without FDA review. Once trans fats are off the list, anyone who wants to use them would have to petition the agency for a regulation allowing it, and that would be unlikely to be approved.

Trans fat is widely considered the worst kind for your heart, even worse than saturated fat, which can also contribute to heart disease. Trans fats are used both in processed food and in restaurants, often to improve the texture, shelf life or flavor of foods. They are created when hydrogen is added to vegetable oil to make it more solid, which is why they are often called partially hydrogenated oils.

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