Maximum limit of trans fats in food, already in force

Trans fats are unsaturated fatty acids that are formed industrially by converting liquid oil into solid fat, usually through a hydrogenation process. They can also be found naturally in foods such as dairy and some beef, goat, and sheep meats.

According to the World Health Organization, trans fat intake is responsible for approximately 500,000 premature deaths from coronary heart disease each year worldwide.

On May 15, 2019, Commission Regulation (EU) 2019/649 came into force, amending Annex III of Regulation (EC) 1925/2006 of the European Parliament and of the Council as regards trans fats, which other than trans fats naturally present in fats of animal origin, however, it allowed a transitional period until April 1, 2021, so that industries could adapt to this limit.

In this way, from April 1, 2021, all foods that do not comply with the Regulation may not be marketed within the European Union.

The scope of the Regulation refers to industrial fats and excludes fats naturally present in fats of animal origin, establishing a limit of no more than 2 grams per 100 grams of fat. It affects food for the final consumer and food for retail supply.

Author: Dra. Isabel Gómez