Reducing the Trans-Fatty Acid Content in Foods: Regulatory and Food Industry Approaches

January 1, 2006, marked the deadline for compliance with new trans-fat labeling regulations in the United States. This new regulation prompted food manufacturers to identify suitable alternatives to the hydrogenated vegetable oils that they were using in processed foods. It is apparent that a variety of alternatives are needed to provide the stability and functionality of hydrogenated vegetable oils while providing little or no trans-fatty acids (TFAs). This article will explore the history of TFA, describe intake by Americans, examine regulations on TFA, and finally, present some alternatives to oils containing TFA along with the impact that these alternatives could have on the American diet