In recent years, several studies have indicated a positive relationship between trans fatty acids and cardiovascular disease, maternal and infant diseases, inflammatory diseases and cancer. The World Health Organization manifested the need of decreasing the consumption of these fatty acids, which culminated with the recommendation of their elimination in 2004. Labeling is a measure that helps the population make food choices. This article presents a literature review on trans fatty acids, their formation, health effects and the current measures to control their intake, emphasizing food labeling. The following databases were searched: Scopus, PubMed, SciELO, Science Direct and Lilacs. In addition, national and international government sites covering the period from 1990 to 2012 were consulted. The key words used in Portuguese and English were “trans fatty acids”, and/or “hydrogenated fat”, conjugated with “labeling”, and/or “regulation”, and/or “legislation”. Manufacturing, individual and public measures stemming from governmental policies and education can help to reduce the consumption of trans fatty acids. Although Brazilian law requires companies to report the amount of trans fatty acids per serving on their product labels, the way this information is presented is questionable. The effective reduction of trans fatty acids in food products can take considerable time because of the necessary cultural and technological changes. It should be noted that any initiative regarding trans fatty acids is important since it will improve the general population’s health.
Trans fatty acids; Hydrogenation; Legislation; Nutritional labeling