Iran's Experience on Reduction of Trans-Fatty Acid Content in Edible Oils

4 Abstract: Human intervention trials have documented that diets with high Trans Fatty Acids have significant adverse effects on cardiovascula r disease (CVD). It seems reasonable for health sector policy makers to confront this serious and yet modifiable risk factor for CVD by focusing on oil industries responsible for TFA's production. Health policy makers are encouraged and designed a national plan and agenda in order to reduce the level and amount of TFAs in oil industry. The program's framework comprised three main aspects: Campaigning on Public education with an emphasis on increase in knowledge and attitude of the public regarding adverse health effects of TFA, negotiation of Ministry of Health and Medical Education (MOHME) representatives with food and oil processing companies and setting regulations on restricting the amount of TFAs from >20% to less than 10% and establishment of a national committee including experts of MOHME and representatives of major food industries to coordinate all policy makings on food production at national and local levels. Four years after implementation of the policy on limiting the amount of TFA in edible oil to 10%, a dramatic decline was observed in TFA content of edible oils in Iran from 28.8% in 2001 to 5.62% in 2006. TFA and SFA?? intake can be decreased by proper education, voluntary reduction of TFA content by oil industries and labeling of TFA and SFA (Saturated Fatty Acid) composition of each production along with legislations on TFA and SFA reduction in edible oil (legislation to ban these fats). Public campaigns and policy measures are motivating food manufacturers and restaurants to replace the trans fatty acids in foods with alternative fats.