Author Affiliations: Baker IDI Heart and Diabetes Institute, Melbourne, Australia (email@example.com).
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.
Backholer K, Peeters A. Reduction of trans-Fatty Acids From Food. JAMA. 2012;308(18):1858–1859. doi:10.1001/jama.2012.14228
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