Food Business News - July 31, 2012 - (Page 35)

Health and Wellness R esearch published by public health officials at the federal and municipal levels indicates efforts to reduce the amount of trans fatty acids in foods has had a positive effect on consumers. The research has been published during the past few months and the results shine a spotlight on how reformulating products with an eye toward improved nutrition may benefit public health. “It is an interesting outcome,” said David Dzisiak, commercial leader for grains and oils at Dow AgroSciences L.L.C., the processor of Omega-9 Oils. “Usually when you have these public health policies it is hard to isolate and measure what contributed to the results, because there are so many components of our diets. This situation is unique.” The Centers for Disease Control and Prevention, Atlanta, reported this past February that the blood levels of trans fatty acids in white adults in the United States declined 58% between 2000 and 2009. processors to list the amount of trans fats on the Nutrition Facts Panel of a product label. The researchers said the study is the first time the C.D.C. has Research highlights the benefits of removing trans fats from food products The study provides information for white adults only, according to the agency, and additional studies are under way to examine blood levels in trans fatty acids in other adult race and ethnic groups, children and adolescents. The C.D.C. researchers selected participants from the National Health and Nutrition Examination Survey (NHANES) years 2000 and 2009 to examine trans fatty acid blood levels before and after the Food and Drug Administration’s 2003 regulation, which took effect in 2006, which required food been able to measure trans fats in human blood. The C.D.C. studied four major trans fatty acids to provide a reasonable representation of trans fatty acids in blood: elaidic acid, linoelaidic acid, palmitelaidic acid, and vaccenic acid. The study measured trans fatty acids in 229 fasting adults from the 2000 NHANES and 292 from the 2009 NHANES. The study found the overall decrease in trans-fatty acids was 58%. For specific trans fatty acids, decreases were: elaidic acid (63%), linoelaidic acid (49%), palmitelaidic acid (49%) and vaccenic acid (56%). Christopher Portier, director of the C.D.C.’s National Center for Environmental Health, said the findings from the study demonstrate the effectiveness of the efforts in reducing blood trans fatty acids and highlight that further reductions in the levels of trans fats must remain an important public health goal. “If you trace the whole thing back you will see an assessment, quick response and a positive outcome,” Mr. Dzisiak said. “There was an article published by the Harvard School of Public Health that said there was a real public health need to get trans fats out of the diet. Then the labeling law was introduced, there was the quick replacement of hydrogenated oils, and we are starting to see the results.” The New York experience Research published on-line in July 31, 2012 FOODBUSINESS NEWS ® 35

Table of Contents for the Digital Edition of Food Business News - July 31, 2012

Food Business News - July 31, 2012
Slowing global economy pressures McDonald’s net
Big changes may be looming for Dole Food Co.
Drought effects go well beyond corn, soybean crops
Table of Contents
Web Contents
Editorial - Global food parallels oil refining
Investments help drive earnings gain at Hershey
Prepared foods market to reach $32.45 billion in 2012
PepsiCo earnings fall on restructuring costs
Private investment group to buy Peet’s Coffee for $1 billion
Sales of Fairtrade-certified products grow 12%
Annie’s earnings climb 18% in first quarter
Food and beverage C.P.I. up 0.1% in June
Nestle Health Science acquires stake in medical foods company
Starbucks breaks ground on $172 million facility
Cal-Maine to buy egg production assets
Emmi Roth expanding in Wisconsin
B&G profit rises behind Culver Specialty business
Paramount Citrus acquires Healds Valley Farms
Washington - Government takes steps to aid drought-stricken farmers and ranchers
Ingredion: More than a catchy name
Ingredient Innovations - The next step in sodium reduction
Health and Wellness - Trans fats in review
Industry Images - Images from the I.F.T.
New Food Products
Supplier Innovations and News
Ingredient Market Trends
Ingredient Markets
Ad Index
Food Business in the News

Food Business News - July 31, 2012