Since 2019 transfats content in fats in Russia will be less than 2%.
Ban on transfats in foodstuffs and restaurants will decrease heart disease mortality rate my 6% - shows meta-analysis of data in regions where such ban was introduced.
Most impressive results were achieved in New York, where transfats are banned since 2007. By 2018 the Food and Drug Administration plans to limit these harmful ingredients in the whole country.
Researchers at the Yale University Medical School studied the effect of banning transfats on public health. Study results were published in the JAMA Cardiology Journal in April 2017.
The study used statistical data provided by the New York State Department of Health for 2002-2013. They show that the number of heart attacks and strokes in the regions where transfats were banned or limited went down by 6.2% as compared to the regions without such limitations. The sickness rate decrease became statistically significant 3 years after the ban was imposed.
Head of the National Research Center «Healthy Nutrition» Oleg Medvedev gave his comment: «The results prove that legal limitation on using harmful fats bring tangible results. Introducing such measures in our country would have saved thousands of lives. National ban on transfats in food would save up to 60 000 people per year. People would not even have to change their eating habits: trans fats will be excluded on the production stage».
Transfats are vegetable oils made solid via so-called partial hydrogenation (when a stream or hydrogen is put through the oil). Using solidified oil greatly decreases production costs for foodstuffs and increases its expiration date. However these fats are extremely harmful for human health. They are major source of "bad" cholesterol causing plagues in blood vessels. Transfats increase the risk of cancer and diabetes, have negative influence on the immune system and lead to obesity.
«Healthy alternatives to transfats already exist and widely used in many countries. Our Center researched food spreads and margarines produced using these alternatives. They are totally free from transfats», - says Oleg Medvedev.
Red meat and dairy contain trace amounts of transfat – up to 8% of total fat content. To minimize harm to the health, we recommend using low-fat dairy products.
Some ultra-processed foods contain up to 50% of transfat. WHO states that there is no such thing as safe level of transfat and recommends to exclude it completely.