Trans fats: A silent threat to public health, national development

DAR ES SALAAM: AS Tanzania continues to grapple with the growing burden of non-communicable diseases (NCDs), health experts are warning that industrially produced trans fatty acids (TFAs), commonly known as trans fats, remain a significant but often overlooked contributor to heart disease, diabetes and other chronic illnesses that affect both public health and the national economy. Trans fats are unsaturated fats mainly found in processed foods such as biscuits, cakes, pastries, fried foods, snacks and some cooking oils. They are often created through an industrial process known as partial hydrogenation, which extends the shelf life of food products and improves texture. However, scientific evidence has consistently linked trans-fat consumption to serious health risks. According to the World Health Organisation (WHO), more than 278,000 deaths globally each year are attributed to the consumption of industrially produced trans fats. Other WHO estimates indicate that trans fats are responsible for up to 500,000 premature deaths annually from coronary heart disease worldwide. The organisation considers trans fats a major public health concern because they increase harmful low-density lipoprotein (LDL) cholesterol while reducing beneficial high-density lipoprotein (HDL) cholesterol, significantly increasing the risk of heart attacks and strokes. An Associate Professor and Senior Lecturer at the Muhimbili University of Health and Allied Sciences (MUHAS) and the University of Cape Town (UCT), Professor Fredrick Mashili, said trans fats have no known health benefits and are among the leading dietary risk factors for cardiovascular diseases. Prof Mashili, who also serves as Chairperson of the East African Centre of Excellence for Cardiovascular Sciences and a member of the WHO Expert Advisory Panel on Trans Fatty Acids, said reducing trans-fat consumption could significantly lower the burden of heart disease and other NCDs in Tanzania. He noted that growing evidence shows that eliminating industrially produced trans fats from the food supply is one of the most cost-effective public health interventions available to governments. Nutrition experts also believe that poor dietary habits are contributing to the rise of NCDs across the country. Prof Mashili also emphasised the importance of introducing national standards and legislation. “TBS and relevant ministries should work together to establish standards and regulations that will help Tanzanians fight non-communicable diseases. Based on the available evidence, these changes are important and necessary,” he said. Professor Joyce Kinabo, a renowned nutrition expert from Sokoine University of Agriculture (SUA), said a healthy diet remains one of the strongest tools for preventing chronic diseases. “A healthy diet means consuming foods that contain all essential nutrients required to maintain good body function and protect against diseases. Nutritional needs vary according to age, sex and an individual’s daily activities,” said Prof Kinabo. She expressed concern over the low consumption of fruits and vegetables among Tanzanians. “Only about 20 per cent of Tanzanians consume fruits and vegetables regularly. Recent studies show that most Tanzanians do not meet the WHOrecommended minimum intake of 250 grammes of fruits and vegetables per day,” she said. According to Prof Kinabo, insufficient consumption of fruits and vegetables, combined with increasing intake of highly processed foods, is contributing to rising rates of obesity, diabetes and cardiovascular diseases. She advised the public to consume lean meat, low-fat dairy products and more fresh fruits and vegetables while reducing salt, sugar and excessive fat intake. She also emphasised the importance of portion control, regular physical activity and adequate water consumption as key measures for maintaining good health. For people living with diabetes, food choices can have a profound impact on disease management and quality of life. Chairperson of the Tanzania Diabetes Youth Alliance (TDYA), Mr George Kwayu, said he has lived with Type 1 diabetes for 29 years since being diagnosed in 1997. Over the years, he has witnessed firsthand the challenges faced by people living with diabetes, particularly regarding diet and insulin resistance. “One of the biggest challenges for people living with diabetes is making informed food choices. That is why there is a need to clearly display nutritional information on packaged foods so consumers can identify products that contain high levels of sugar, unhealthy fats or other harmful ingredients,” said Mr Kwayu. He explained that nutrition information helps consumers make healthier decisions when choosing food and beverages. “There is also a need to educate the public on how to read food and beverage labels. Such knowledge can help people avoid unhealthy products and reduce their risk o