WHO / TRANS FATS

14-May-2018 00:02:06
The World Health Organization (WHO) released REPLACE, a step-by-step guide for the elimination of industrially-produced trans-fatty acids from the global food supply. WHO
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STORY: WHO / TRANS FATS
TRT: 02:06
SOURCE: WHO
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LANGUAGE: ENGLISH / NATS

DATELINE: 14 MAY 2018, WHO HEADQUARTERS, GENEVA, SWITZERLAND / FILE
SHOTLIST
14 MAY 2018, WHO HEADQUARTERS, GENEVA, SWITZERLAND

1. Wide shot, dais
2. SOUNDBITE (English) Tedros Adhanom Ghebreyesus, Director-General, World Health Organization (WHO):
“Trans-fats are responsible for more than half a million deaths around the world each year – most in low- and middle-income countries. Elimination of industrial (trans) fats from food is feasible, and is being done now, though mostly in high income or wealthy countries. We need to extend those efforts globally and move toward elimination in all countries so the health benefits of eliminating trans-fats can be felt by all.”
3. Med shot, participants
4. SOUNDBITE (English) Thomas Frieden, President & CEO, Resolve to Save Lives, an initiative of Vital Strategies:
“The World Health Organization has had great success leading eradication and elimination programmes for small pox, guinea worm, polio and river blindness. Now for the first time, WHO is calling for the elimination of a risk factor for a noncommunicable disease: industrially-produced trans-fat. Eliminating trans-fat from the food supply is economically, politically and technically feasible. It saves lives at virtually no cost to governments or consumers. Industry has shown that it can adapt and replace artificial trans-fat with healthier oils.”

FILE – 2013, BAHAMAS

5. Various shots, deep-fried street food being prepared

14 MAY 2018, WHO HEADQUARTERS, GENEVA, SWITZERLAND

6. SOUNDBITE (English) Francesco Branca, Director, Department of Nutrition for Health and Development, World Health Organization (WHO):
“WHO recommends to set mandatory limits of total fat to less than 2 grams per 100 grams of total fat and oil in all foods as in the Danish legislation or alternatively reclassify partially hydrogenated oils as unsafe, as has happened in the United States and Canada.”

FILE – FEBRUARY 2015, JAKARTA, INDONESIA

7. Various shots, woman selecting sweets in supermarket
STORYLINE
The World Health Organization (WHO) today (14 May) released REPLACE, a step-by-step guide for the elimination of industrially-produced trans-fatty acids from the global food supply.

Eliminating trans fats is key to protecting health and saving lives: WHO estimates that every year, trans fat intake leads to more than 500,000 deaths of people from cardiovascular disease.

SOUNDBITE (English) Tedros Adhanom Ghebreyesus, Director-General, World Health Organization (WHO):
“Trans-fats are responsible for more than half a million deaths around the world each year – most in low- and middle-income countries. Elimination of industrial (trans) fats from food is feasible, and is being done now, though mostly in high income or wealthy countries. We need to extend those efforts globally and move toward elimination in all countries so the health benefits of eliminating trans-fats can be felt by all.”

Industrially-produced trans fats are contained in hardened vegetable fats, such as margarine and ghee, and are often present in snack food, baked foods, and fried foods. Manufacturers often use them as they have a longer shelf life than other fats. But healthier alternatives can be used that would not affect taste or cost of food.

SOUNDBITE (English) Thomas Frieden, President & CEO, Resolve to Save Lives, an initiative of Vital Strategies:
“The World Health Organization has had great success leading eradication and elimination programmes for small pox, guinea worm, polio and river blindness. Now for the first time, WHO is calling for the elimination of a risk factor for a noncommunicable disease: industrially-produced trans-fat. Eliminating trans-fat from the food supply is economically, politically and technically feasible. It saves lives at virtually no cost to governments or consumers. Industry has shown that it can adapt and replace artificial trans-fat with healthier oils.”

Several high-income countries have virtually eliminated industrially-produced trans fats through legally imposed limits on the amount that can be contained in packaged food. Some governments have implemented nationwide bans on partially hydrogenated oils, the main source of industrially-produced trans fats.

. SOUNDBITE (English) Francesco Branca, Director, Department of Nutrition for Health and Development, World Health Organization (WHO):
“WHO recommends to set mandatory limits of total fat to less than 2 grams per 100 grams of total fat and oil in all foods as in the Danish legislation or alternatively reclassify partially hydrogenated oils as unsafe, as has happened in the United States and Canada.”

REPLACE provides six strategic actions to ensure the prompt, complete, and sustained elimination of industrially-produced trans fats from the food supply:

WHO recommends that the total trans-fat intake be limited to less than one percent of total energy intake, which translates to less than 2.2 g/day with a 2,000-calorie diet. Trans fats increases levels of LDL-cholesterol, a well-accepted biomarker for cardiovascular disease risk, and decreases levels of HDL-cholesterol, which carry away cholesterol from arteries and transport it to the liver, that secretes it into the bile. Diets high in trans-fat increase heart disease risk by 21 percent and deaths by 28 percent. Replacing trans fats with unsaturated fatty acids decreases the risk of heart disease, in part, by ameliorating the negative effects of trans fats on blood lipids. In addition, there are indications that trans-fat may increase inflammation and endothelial dysfunction.

From 4 May-1 June 2018, WHO is running an online public consultation to review updated draft guidelines on the intake of trans-fatty acids saturated fatty acids for adult and children.
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