Industrial Trans Fat Elimination in African Food Systems: Reformulation Strategies, Regulatory Progress, Gaps, and Opportunities
Research Publication
Summary
Our paper on industrial trans-fatty acids (iTFAs) has been published in Trends in Food Science & Technology, a premier international journal. The paper supports WHO’s efforts to eliminate iTFAs from African food systems by synthesizing evidence on policies, reformulation technologies, and implementation gaps, while providing recommendations to accelerate iTFA elimination across Africa.
Abstract
Background: Industrially produced trans-fatty acids (iTFAs) are a major modifiable dietary risk factor for cardiometabolic diseases. Although the World Health Organization (WHO) recommends eliminating iTFAs from the global food supply, implementation across Africa remains limited due to several persistent challenges. Scope and approach: This review evaluates iTFA occurrence and exposure in Africa, synthesizes progress in reformulation technologies and implementation of policy frameworks. It also uses Kenya as a case study to highlight context-specific challenges and evidence gaps. Key findings and conclusions: iTFAs remain present in bakery products, confectionery, frying oils, processed foods, and foods sold through informal sectors in several African countries, although reliable exposure data remain scarce. South Africa and Nigeria have implemented WHO best-practice policies within the WHO African Region, while Egypt, although geographically located in Africa, is classified by WHO within the Eastern Mediterranean Region and has also implemented a best-practice policy. Several other African countries have shown commitment and initiated actions towards adoption of these policies. Based on current available technology evidence, blending and fractionation are potentially applicable alternative approaches, although their application for iTFA elimination remains uneven across African food systems. Other available alternative approaches may provide longer-term opportunities for developing Africa iTFA-free food systems when explored. The Kenyan case study highlights persistent challenges, including weak enforcement, limited analytical capacity, fragmented surveillance, and inadequate industrial preparedness. Thus, sustainable elimination in Africa will require integrated food reformulation strategies, harmonized regulations, strengthened monitoring and laboratory capacity, and greater industry stakeholder collaboration for iTFA free food systems.