Trans fats : attitudes towards reformulation

Abstract

Background: The consumption of food high in trans fats has been associated with a number of conditions including cardiovascular disease (Mozaffarian D, 2006), gallstones (Tsai C J & Willett W C et aI., 2005), diabetes (Odegaard & Pereira, 2006), infertility (Chavarro J E & Rosner B A et al., 2007), endometriosis (Missmer S A & Malspeis S et al., 2010), Alzheimer's disease (Morris M C, 2004) as well as some cancers (Teegala S M & Willett W C et al., 2009). Scientific evidence in recent years has proved that the consumption of industrially produced trans fats, even at low levels, raises levels of LDL cholesterol whilst decreasing the levels of HDL cholesterol. Thus, causing an increased risk of cardiovascular problems (Mozaffarian D & Jacobson M F et aI., 2010). In response to the high intakes of trans fats the EU Platform on Diet, Physical Activity and Health has proposed a regulation to set limits on the amount of trans fats permissible in food products. Global recommendations are to replace the trans fats in foods with other fats, preferably polyunsaturated fatty acids (PUFAs) in order to optimise the health benefits. The problem is that, little is known if any, regarding the impact of implementing such bans in Malta. The aim of this study is to examine the knowledge, attitudes and practices of industry and general public to trans fat reformulation of food products by using healthier fats in Maltese produce. Method: Main methodology used in this study consists of qualitative research mainly interviews and focus groups. Four different focus groups, representing the consumers were interviewed. These were mainly university students, youths in the workplace, mothers and the elderly. Manufacturers and importers were chosen from a list obtained from the Commerce Licensing Department and the GRTU. Six interviews were done with manufacturers and another six interviews were done with importers. Informed consent was obtained from all of the participants. All information was recorded and transcribed. Data was open-coded, organised and presented according to key themes. Results: There is a general lack of overall knowledge and awareness on trans fats among consumers. Most of the consumers are willing to change their eating habits to be healthier but admitted to requiring more information and skills to do so. Most of the importers and manufacturers said they are against a total ban on trans fats and believe more in educating the public, making them more aware of the health implications associated with trans fats. Nutrition labelling can help in preventing excessive consumption of trans fats but at the end the consumer is free to choose what they want to consume. Manufacturers and importers believe that the way towards trans fat reformulation is through creating a consumer demand through consumer education and local campaigns. Both manufacturers and importers emphasise that the local companies have to adapt with time to reach the required challenges that are continuously taking place in the food industry. Interviewees indicated that some companies especially the smaller ones might not be able to adapt or have sufficient capacity to reformulate their products to reduce trans fats. Conclusion: Trans fats reformulation in Malta needs expertise to be feasible. A collision exists between a total ban of trans fats and freedom of choice through consumer education and local campaigns. If we have to move forward with reformulation there needs to be a total collaboration between the food industry in Malta and the government through a stepwise approach. Consumer education needs to be enhanced through campaigns specifically targeted on trans fats, thus creating a consumer demand. Ultimately through better communication, concrete objectives can be set and there should be continuous monitoring.