April 7 - The Food Safety Authority of Ireland (FSAI) today outlined results of a survey of 150 samples of fast food that were collected from 12 fast food restaurants to determine their fat content and fatty acid composition, including trans-fatty acids* (TFAs).
The survey looked at a cross section of fast food products including chips, burgers, chicken nuggets, desserts, pizza and battered products such as fish. Results indicated that levels of TFAs in the majority of the products surveyed are low.
Overall, 77% of products surveyed contained low levels of trans-fats (low levels are 2% of total fat being TFAs). However, the survey indicated that levels of saturated fats in some samples were high (i.e. high levels are > 10g of saturated fat) and this is a matter for concern. The FSAI is urging the food businesses to pursue healthier alternatives to saturated fat and TFAs and to employ new processes and technologies which can assist in this area.
Consumption of fat is important to the body to store energy, absorb vitamins and to gain access to essential fatty acids (omega-3 and omega-6 fatty acids). However, scientific evidence has shown that TFAs can affect blood cholesterol levels which can contribute to heart disease. TFAs can be found naturally as components of animal fats in meat, milk and dairy products. Health concerns are mainly focused on those that are formed during industrial processes applied to vegetable oils, like hydrogenation, to make solid fats.
The international fast food industry has been responding by lowering the amounts of hydrogenated oil used in foods. The FSAI survey confirms that the actions of food businesses have resulted in lower amounts of TFAs in fast food, but the high dietary levels of saturated fats still pose an increased risk in the context of coronary heart disease.
Dr. Wayne Anderson, Chief Specialist Food Science, FSAI is encouraged by the findings of the FSAI survey, but concerned over the level of saturated fat that was found in the products surveyed.
"The current results indicate a downward trend in the percentage of TFAs in fast food. Of the fast food products surveyed, 23% had high levels of TFAs present, 60% of which were beef burger products which would naturally contain TFAs from beef fat. The results suggest the use of ingredients containing TFAs has been modified, limited or reduced. Although this is to be commended, the industry must also focus on reducing saturated fats.
"It would be counter productive for consumer health if the fast food industry were only to reduce TFAs from their products and ignore saturated fat content. If taken in excess, both forms of fat can be harmful to health, increasing the risk of heart disease and we would call on the industry to seek to accelerate efforts to provide healthier fast foods. People should not be getting more than 10% of dietary energy through saturated fat consumption."
"New technology has provided healthier alternatives to hydrogenated oils and fast food businesses need to be vigilant when ordering products such as cooking oil to ensure that they contain low levels of both TFAs and saturated fat," added Dr Anderson.
The survey results also show that:
* The highest level of TFA was found in a portion of fish and chips which provided 0.6g of TFA per/100g or 4.8% of total fat.
* Detailed analysis of the TFAs did not allow the FSAI to distinguish consistently between natural trans-fats and industrial produced TFAs in products. The FSAI acknowledges that recent studies suggest that TFAs from natural sources, like meat and milk, may not have the same affect on cholesterol levels as industrial trans-fats.
* Over 34% of surveyed products had high levels of saturated fat, with some outlets having over half of their surveyed menus high in saturated fats.
* The survey found that the portion size of products from traditional fast food shops tended to be larger and showed the presence of higher levels of TFA and saturated fat in comparison to similar products from international fast-food chains.