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Privacy policy About Wikipedia Disclaimers Institute of Food Science & Technology: Trans Fatty Acids IFST:Current Hot Topics TRANS FATTY ACIDS (TFA) The Institute of Food Science & Technology, through science technologies its Public Affairs and Technical & Legislative Committees, has authorised the following science technologies Information Statement, dated November 2004, replacing the version dated 23 June 1999. SUMMARY Trans fatty acids, like saturated fatty acids (SFA), raise LDL (or bad) cholesterol levels in the blood, thereby increasing the risk of coronary heart disease (CHD). While there is no evidence of risk at current UK levels of science technologies intake, and the reduction of the intake of energy from fat, including from saturated fatty acids (SFA), is of major importance, IFST supports the WHO recommendations and subsequent recommendations from the UK Food Standards Agency (FSA), the European Food Safety Authority (EFSA) and authorities elsewhere, that manufacturers should reduce the levels of TFA arising from hydrogenation; and notes the progress that industry has made in that direction.
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