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November 14, 2012, Vol 308, No. 18 >

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Letters | November 14, 2012

Reduction of trans-Fatty Acids From Food

Dev Katarey, MSc; Irene Francis
JAMA. 2012;308(18):1857-1858. doi:10.1001/jama.2012.14225.
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To the Editor : The Viewpoint by Drs Dietz and Scanlon1 described the need for trans-fatty acids (TFAs) to be reduced for a variety of public health reasons. Although we agree that TFAs carry significant detrimental health effects for populations, we would like to propose an alternate method of addressing this issue prior to enforced reduction or elimination of TFAs.

First, labeling of products lacks full transparency for the consumer to make an informed decision. The US Food and Drug Administration (FDA) allows products to be marketed as “ trans-fat free” if the product contains less than 0.5g/serving; however, many products contain close to 0.5 g/serving.2 A fully consumed item may be more than 1 serving or an individual may have more than 1 trans-fat-free item per day, thereby exceeding the maximum daily recommended intake of 2 g while thinking he or she had chosen a healthy option.

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