French Fries Said No to PHO Long Ago

In 2003, the U.S. Food and Drug Administration (FDA) mandated the labeling of trans fatty acids (TFA) on most conventional foods and dietary supplements. The rule was effective on January 1, 2006.

As a result, oil manufacturers developed new reduced- or trans-fat-free oils for use in food products using a variety of technologies, such as fat blending and oils high in monounsaturated fatty acids. The food industry, especially potato products manufacturers, reformulated foods to virtually eliminate TFA without increasing saturated fat levels. Quick-service restaurants (QSRs) shifted the frying oils in which frozen potatoes were fried. All of these changes are well-documented by three key government studies and acknowledged by FDA in its notice and request for comments published November 8, 2013, in the Federal Register (FDA, 2013).

To benchmark intake of TFA prior to mandatory labeling, TFA intake was assessed using NHANES (National Health and Nutrition Examination Survey) 1999–2002 (Kris-Etherton et al., 2012). Median and mean intakes for the population (over 3 years of age) were estimated to be 5 g/day and 6.1 g/day, respectively. Grain-based desserts (cakes, cookies, pie crusts, and other pastries) accounted for about 19% of total TFA intake. The next three leading sources of TFA—yeast breads, French fries, and other grain and ethnic dishes—contributed less than half of the TFA provided by these desserts. 

Estimated intake of industrially-produced TFA in the U.S. population was re-examined using NHANES 2003–2006 (Doell et al., 2012). Intake of TFA had decreased to 1.3 g/person/day. Many foods at the retail level had been reformulated, including frozen potato products. Of 16 frozen potato and onion ring products surveyed, none contained partially hydrogenated oil (PHO) and all were labeled trans-fat-free, in accordance with the labeling regulations established by FDA.

Major quick-service restaurant chains shifted to TFA-free cooking oils. A 2012 study analyzed TFA content of popular foods offered by 17 chain QSRs, including French fried potatoes (Tyburczy et al., 2012). Out of seven samples of French fried potatoes, five had less than 0.5 g of TFA per serving; one sample contained less than one g of TFA per serving. Only one sample contained three g of TFA per serving.

Frozen potato products sold in retail grocery stores also were reformulated to eliminate partially hydrogenated oil and TFA (Otite et al., 2013). French fried potatoes and other potato products reduced TFA content by 88%—the largest decline made by the food industry. Out of 18 samples of potato products collected, only five contained any PHO, while the other 13 potato products had completely eliminated PHO.

More recently, the FDA published a proposed rule that would revoke the GRAS (Generally Recognized As Safe) status of PHO. In a November, 2013, ePerspective, Decker discussed the potential unintended consequences of effectively banning PHO by denying GRAS status. This article highlighted the difficulty in showing that this ban will actually have a positive impact on health and the potential unintended consequences of, once again, changing the dietary fats of Americans.

While the proposed ban on PHO will present many challenges to the food industry, this is not the case for the French fry industry that has already proactively reformulated to remove TFA and PHO from their products.

Eric Decker, Ph.D., a member of IFT, is Professor and Head of the Food Science Dept., University of Massachusetts, Amherst, MA 01003 ([email protected]).

Maureen Storey, Ph.D., a member of IFT, is President & CEO, Alliance for Potato Research and Education, McLean, VA 22102 ([email protected]).

References