FDA to phase out trans fats from food

In a move expected to save thousands of lives a year, the Food and Drug Administration announced Tuesday that it will require manufacturers to phase out partially hydrogenated oils — the primary source of artery-clogging trans fats — from processed foods over the next three years.

Research shows that partially hydrogenated oils, found in some frozen pizzas, pies and other processed foods, are not "generally recognized as safe" for use in food, the FDA said.

"This is huge," said Steven Nissen, chairman of cardiovascular medicine at the Cleveland Clinic. "This is a very bold and courageous move by the FDA."

Manufacturers use partially hydrogenated oils — which are typically solid at room temperature — because they prevent food from quickly spoiling. That increases a product's shelf life, Nissen said.

While the healthy fats found in nuts are good for the heart, many doctors say that trans fats are some of the worst fats that people can consume.

Like saturated fats, trans fats raise so-called bad LDL cholesterol. Unlike saturated fats, trans fats don't raise the so-called good HDL cholesterol, said Alice Lichtenstein, professor of nutrition science and policy at Tufts University.

Companies now have three years to reformulate their products or petition the FDA for exceptions for specific uses of partially hydrogenated oil. After three years, manufacturers will not be allowed to use these oils in food unless they're specifically approved by the FDA as an additive.

Industry and consumer groups disagree about the FDA's timetable for removing trans fat.

The Environmental Working Group, a consumer group, said in a statement that it's "disappointed that the FDA did not set a speedy deadline." The Grocery Manufacturers Association, which represents food and beverage companies, said it's glad that manufacturers will have three years to find substitutions for trans fats.

The Grocery Manufacturers Association said in a statement that it is "pleased that FDA has acted in a manner that both addresses FDA's concerns and minimizes unnecessary disruptions to commerce."

Over 20 years, eliminating trans fats is expected to cost businesses up to $14 billion as they switch to other oils, but could save $117 billion to $242 billion in health costs, according to the FDA.

In the 1950s, as doctors became concerned about saturated fats, health experts told people to stop using butter and substitute margarine instead, Cleveland Clinic's Nissen said. Manufacturers began use more trans fats, believed then to be a healthier option than butter or lard.

"We probably made people worse" by telling people to use margarine, Nissen said. "It has taken decades for the country to wake up."

Doctors estimate that eradicating trans fats will prevent 20,000 heart attacks and 7,000 deaths from heart attacks per year, said cardiologist Suzanne Steinbaum, director of women's heart health at Lenox Hill Hospital in New York.

"In the era of 'low fat,' trans fats often became a substitute," Steinbaum said. "Those infamous low-fat cookies from decades ago were low-calorie and considered a healthy alternative, but were actually loaded with trans fats and sugars. These trans fats are part of the phenomenon that has made our country sicker and more unhealthy. This is a ground-breaking initiative."

Trans fats are still used today in some cake frostings, stick margarines, microwave popcorn and other processed foods, according to the FDA.

Since 2006, manufacturers have been required to include trans fat content information on the "nutrition facts" label. That requirement persuaded many manufacturers to reformulate their products. Americans' consumption of trans fats fell 78% from 2003 to 2012, mostly due to the labeling requirement, the FDA said.

Foods today are allowed to be labeled as 0 grams of trans fat if they contain less than 0.5 grams of trans fat per serving, according to the FDA. But those small amounts of trans fats can add up, said Susan Mayne, director of the FDA's Center for Food Safety and Applied Nutrition.

The American Public Health Association says there is "no safe level" of trans fat.

"This major public health victory comes after nearly 25 years of scientific research and advocacy on behalf of the public health community," Georges Benjamin, executive director of the American Public Health Association, said.

"A healthier food supply is absolutely critical in supporting good health and reducing chronic disease related to poor nutrition, overweight, obesity and food insecurity," Benjamin said.

The new FDA rule could have international ripple effects because other countries often follow the agency's lead, Walter Willett, a professor at the Harvard School of Public Health, said.

Even after eliminating trans fats, Willett said, the country has a long way to go toward healthier food.

"There is good reason to clean up the last bit of trans fat in the food supply and move on to other issues, such as the excessive amounts of sugar, refined starch, red meat, and salt in the food supply and inadequate intakes of fruits, vegetables and whole grains," he said.