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Letters
November 14, 2012

Reduction of trans-Fatty Acids From Food

Author Affiliations

Author Affiliations: Baker IDI Heart and Diabetes Institute, Melbourne, Australia (kathryn.backholer@bakeridi.edu.au).

JAMA. 2012;308(18):1858-1859. doi:10.1001/jama.2012.14228

To the Editor: Drs Dietz and Scanlon1 advocated further reduction of industrially produced TFAs from all food products. The evidence that TFAs increase the risk of coronary heart disease (CHD), particularly at substantially low levels (1%-3% of total energy consumption),2 is compelling. In contrast, there are no known health benefits of industrially produced TFAs, and we believe their use in food products should be minimized or eliminated.

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