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| After a decade of concern about the health hazards of trans fats and food allergens, two new labeling laws have gone into effect this January 1st (2006). One requires manufacturers to put trans fat amounts per serving on food labels, and the other helps consumers to identify the major allergens contained in food. |
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Trans Fats as part of “Nutrition Facts” This new labeling law requires a “trans fat” line in the “Nutrition Facts” label of all packaged foods sold in the United States. It appears under the subhead “Total Fat”, under the “saturated fat” line. The line will list the amount of trans fats in grams per serving. Consumers can tell if there are trans fats in the food by reading the ingredients list for “hydrogenated” or “partially hydrogenated” oils. If the product is fat-free and it does not make any claims about its fat or cholesterol content, the footnote “Not a significant source of trans fat” will be placed at the bottom of the Nutrition Facts label. Trans fats are formed when hydrogen is added to vegetable oil, a process known as hydrogenation. These fats are chemically changed to turn liquid vegetable oils into solid fats that remain solid at room temperature. Although small amounts of trans fats can occur naturally in animal products, most are in manufactured foods to increase shelf life and the flavor stability of foods. Trans fats can be found in shortenings, margarine, snack foods, peanut butter, crackers, and fried foods. According to the FDA and the American Heart Association, studies have shown that trans fats can act like saturated fat in the body and can raise LDL (bad) cholesterol while decreasing HDL (good) cholesterol, thus increasing the risk of heart disease. Food Allergen Labeling and the Consumer Protection Act (FALCPA) The FDA now requires that the 8 major food allergens (milk, eggs, wheat, soy, tree nuts, peanuts, fish, & shellfish) must be clearly labeled on all packaged food. According to the FDA, “ The eight major food allergens identified by FALCPA account for more than 90 percent of all documented food allergies in the United States… approximately 30,000 consumers require emergency room treatment and 150 Americans die each year because of allergic reactions to food.” The new law also requires food manufacturers to label ingredients that contain a major food allergen, including flavorings, colorings, spices, or additives. For tree nuts, fish, and shellfish, the specific type of nut or fish must be named. Transition from Old Labels to New Labels Although the new laws are in effect, there will be a transition period while products labeled prior to the law remain on store shelves. During this time, consumers should read ingredient lists for food allergens and trans fats or hydrogenated oils.
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