Laws will be
introduced to curb the use of trans-fats in restaurants and manufactured food
products, as well as to enforce compulsory labelling of trans-fat levels.
Instead of going totally trans-fat free, Singapore will introduce laws
to severely limit the use of artery-clogging trans-fat in food served at
restaurants and manufactured food products.
The amendments, which will be introduced in May, will:
a) Limit trans fat to no more than 2g per 100g product for fats and
oils supplied to food service establishments and food manufacturers, as well as
fats and
oils sold in retail outlets
b) Require mandatory labelling of trans-fat levels on packaging of
retail fats and oils.
A Government statement today said the industry will be given one year
(until 2 May 2013) to comply with the new requirements, after which the
regulations will be enforced.
In the last decade, the World Health Organisation and health experts
around the globe had alerted that the consumption of trans-fat increases the
risk of heart disease, which is a top killer in Singapore.
The new measures were also revealed in Parliament today by the Minister
of State for Health, Dr Amy Khor.
In Singapore, a survey alarmingly found that three in 10 adults exceeded
the World Health Organisation's recommended daily limit of trans-fat intake.
About two-thirds of these people are younger adults under the age of 40.
The health authorities has been working the ground has to ensure that
there are viable alternatives for the industry to make the switch.
The Health Promotion Board and AVA also worked with industry to help
them reformulate their products.
WHO described trans-fat as an "industrial additive" with
"no demonstrable health benefits and clear risks to human health".
A recent meta-analysis concluded that a 4g increase in daily trans- fat
intake was associated with a 23 per cent increase in the incidence of coronary
heart disease.
Together with HPB, the Ministry of Health has been monitoring the ways
other countries curb the use of trans-fat and studying whether the voluntary or
legislation approach would be more effective.
Since 2004, HPB has actively engaged local food manufacturers to reduce
trans fat in their products, and to promote voluntary labelling.
HPB launched a nationwide public education initiative in 2007 on the
harmful effects of trans-fat on health, and is continuing to spread the message
at outreach events and on HPB’s website.
In 2009, the "Trans Fat Free” symbol was introduced under the enhanced
version of the Healthier Choice Symbol Programme. Foods carrying "Trans
Fat
Free" logo contain no or negligible amounts of trans-fat, that is,
less than 0.5g per 100g of the product.
With the amendments of the Food Regulations, HPB will monitor the trans-fat
content of fat and oil products sold in retail outlets, including the trans fat
level of fats and oils used in eateries and other food establishments.
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