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New Food Choices Free of Trans Fats Better Align U.S. Diets With Health Recommendations

Author

Listed:
  • Rahkovsky, Ilya
  • Martinez, Steve
  • Kuchler, Fred

Abstract

Federal agencies that are charged with giving dietary advice to consumers—the U.S. Department of Agriculture and the U.S. Department of Health and Human Services— recommend that consumers keep their intake of trans fatty acids as low as possible. To that end, Federal regulations now require food labels to say how many grams of trans fats are in each serving. In this report, we examine recent changes in the trans fats content of new food products and the use of “no trans fats” package claims. We fi nd a marked decline in the trans fats content of new food products from 2005 to 2010, along with an increase in the use of “no trans fats” claims on product packages. We also fi nd that only a small minority of foods that contain no trans fats make such claims even though the use of a “no trans fats” claim is associated with higher rates of successful market penetration in a majority of product categories. In addition, new products without trans fats generally contain less saturated fat, sodium, and calories, which suggests that the reduction of trans fats was not compensated by increases in these other nutrients.

Suggested Citation

  • Rahkovsky, Ilya & Martinez, Steve & Kuchler, Fred, 2012. "New Food Choices Free of Trans Fats Better Align U.S. Diets With Health Recommendations," Economic Information Bulletin 291933, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersib:291933
    DOI: 10.22004/ag.econ.291933
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    Citations

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    Cited by:

    1. Réquillart, Vincent & Soler, Louis-Georges & Zang, Yu, 2016. "Quality standards versus nutritional taxes: Health and welfare impacts with strategic firms," Journal of Health Economics, Elsevier, vol. 50(C), pages 268-285.
    2. Martinez, Stephen & Taylor, Christopher A & Hooker, Neal H, 2021. "Measuring the Potential Impact of New and Reformulated Bread and Breakfast Cereal Products on Nutrient Intakes," Contractor and Cooperator Reports 327348, United States Department of Agriculture, Economic Research Service.
    3. Kent D. Messer & Marco Costanigro & Harry M. Kaiser, 2017. "Labeling Food Processes: The Good, the Bad and the Ugly," Applied Economic Perspectives and Policy, Agricultural and Applied Economics Association, vol. 39(3), pages 407-427.
    4. Wang, Emily Y. & Wei, Hongli & Caswell, Julie A., 2016. "The impact of mandatory trans fat labeling on product mix and consumer choice: A longitudinal analysis of the U.S. Market for margarine and spreads," Food Policy, Elsevier, vol. 64(C), pages 63-81.
    5. Hooker, Neal & Downs, Shauna, 2014. "Trans-Border Reformulation: US and Canadian Experiences with trans Fat," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 17(A), pages 1-16, March.
    6. Martinez, Stephen W., 2013. "Introduction of New Food Products With Voluntary Health- and Nutrition-Related Claims, 1989-2010," Economic Information Bulletin 145319, United States Department of Agriculture, Economic Research Service.

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