WHO scientific update on trans fatty acids: Summary and conclusions

The purpose of the WHO scientific review on trans fatty acids (TFAs) was to examine the evidence generated since the 1993 Joint FAO/WHO Expert Consultation on Fats and Oils in Human Nutrition, and to inform member countries on the health consequences of TFAs consumption that have emerged since the l...

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Autores principales: Uauy, R., Aro, A., Clarke, R., Ghafoorunissa, G., L’Abbé, M. R., Mozaffarian, D., Skeaff, C. M., Stender, S., Tavella, Marcelo
Formato: Articulo Revision
Lenguaje:Inglés
Publicado: 2009
Materias:
Ciencias Médicas
Coronary heart disease
Feasibility
Partially hydrogenated vegetable oils
Scientific update
Trans fatty acids
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/82764
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
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record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Médicas
Coronary heart disease
Feasibility
Partially hydrogenated vegetable oils
Scientific update
Trans fatty acids
spellingShingle Ciencias Médicas
Coronary heart disease
Feasibility
Partially hydrogenated vegetable oils
Scientific update
Trans fatty acids
Uauy, R.
Aro, A.
Clarke, R.
Ghafoorunissa, G.
L’Abbé, M. R.
Mozaffarian, D.
Skeaff, C. M.
Stender, S.
Tavella, Marcelo
WHO scientific update on trans fatty acids: Summary and conclusions
topic_facet Ciencias Médicas
Coronary heart disease
Feasibility
Partially hydrogenated vegetable oils
Scientific update
Trans fatty acids
description The purpose of the WHO scientific review on trans fatty acids (TFAs) was to examine the evidence generated since the 1993 Joint FAO/WHO Expert Consultation on Fats and Oils in Human Nutrition, and to inform member countries on the health consequences of TFAs consumption that have emerged since the last report was released. The new information was deemed sufficient to recommend the need to significantly reduce or to virtually eliminate industrially produced TFA from the food supply in agreement with the implementation of the 2004 WHO Global Strategy on Diet, Physical Activity and Health. This goal has been accomplished in some countries and cities, by the virtual elimination of partially hydrogenated vegetable oils in the human food supply, replacing them with healthy cis-unsaturated fatty acids. The document provides the evidence base to promote discussion between the international scientific community related to nutrition and health as well as between agriculturalists, food producers, relevant health professionals, national and international food regulatory agencies, civil society and the private sector to achieve the stated goal.
format Articulo
Revision
author Uauy, R.
Aro, A.
Clarke, R.
Ghafoorunissa, G.
L’Abbé, M. R.
Mozaffarian, D.
Skeaff, C. M.
Stender, S.
Tavella, Marcelo
author_facet Uauy, R.
Aro, A.
Clarke, R.
Ghafoorunissa, G.
L’Abbé, M. R.
Mozaffarian, D.
Skeaff, C. M.
Stender, S.
Tavella, Marcelo
author_sort Uauy, R.
title WHO scientific update on trans fatty acids: Summary and conclusions
title_short WHO scientific update on trans fatty acids: Summary and conclusions
title_full WHO scientific update on trans fatty acids: Summary and conclusions
title_fullStr WHO scientific update on trans fatty acids: Summary and conclusions
title_full_unstemmed WHO scientific update on trans fatty acids: Summary and conclusions
title_sort who scientific update on trans fatty acids: summary and conclusions
publishDate 2009
url http://sedici.unlp.edu.ar/handle/10915/82764
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