29/08/2007 (Bernama), Kuala Lumpur - The trans fatty acids (trans fats or TFA) issue in the U.S. has prompted a significant increase in palm oil use by the food industry in that country, a top official of the Institute of Shortening and Edible Oils (ISEO) in Washington said today.

ISEO president Robert M. Reeves said the import of palm oil and its fractions into the U.S. more than doubled in the three-year period to 2006, with about 90 percent of it used in foods.

"Trans fats have received global attention after the studies indicated that diets relatively high in trans fats raise low-density lipoprotein (LDL) or bad cholesterol which is a risk factor for coronary heart disease," he said at the Product Development and Nutrition Conference held in conjunction with the International Palm Oil Congress (PIPOC 2007) here.

Due to the scientific evidence on the health effects of TFA, the U.S. introduced a regulation for trans fats content to be declared on pre-packaged foods 2006.

New York City also passed a health code effective July 1 this year which prohibits the use of more than 0.5 gram of TFA per serving in spreads, cooking oil and shortening served in restaurants.

Reeves said palm oil and its fractions have several characteristics that make them an acceptable alternative to vegetable oils containing trans fats.

About 55-65 percent of palm oil and its fractions used in the U.S. are in bakery shortening, 20-25 percent in frying shortening, 10-15 percent in specialty products and 5-10 percent in margarine and spreads, he added.

-- BERNAMA