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Regulatory trends of
Nutrition labelling and trans fatty acid labelling
October, 2010
Consumer Affairs Agency
Food Labelling Division
Global regulatory trends on Nutrition labelling and trans fatty acid labelling
Countries and regions mandating trans fatty acid labellingNutrition labelling other than trans fatty acids (e.g., saturated fatty acids) is also mandatory.
【Note】 Countries regulating content of trans fatty acids in oils and fats
Countries mandating nutrition labelling
Israel, India, Australia, Cuba, China, New Zealand, Malaysia
Trans fatty acid labelling is voluntary (may have standards for Nutrition and Health Claims).
Japan:Nutrition labelling is voluntary, and standards for trans fatty acid labelling are not established.
Denmark As of June,
2003, trans
fatty acids in
oils and fats
must not
exceed 2%
of oil or fat.
Austria As of September
2009, trans fatty
acids in oils and
fats must not
exceed 2% of oil
or fat.
United States of America As of 1994, nutrition labelling is mandatory.
As of January 2006, trans fatty acid
labelling is mandatory.【Note】
New York City (2007) as a first city and California
State (2010) as a first state prohibited food service
establishments using oils, shortening and margarine
containing 0.5 grams or more of artificial trans fatty
acids per serving.
Brazil As of 2001,
nutrition
labelling is
mandatory.
As of August
2006, trans
fatty acid
labelling is
mandatory.
South Korea As of 2006, nutrition labelling is mandatory.
As of December 2007, trans fatty acid
labelling is mandatory.
Chile As of November 2006,
nutrition labelling including
trans fatty acids is mandatory.
Argentina As of August 2006,
nutrition labelling
including trans fatty
acids is mandatory.
Canada As of December 2005,
nutrition labelling including
trans fatty acids is mandatory.
Hong Kong As of July 2010, nutrition
labelling including trans
fatty acids is mandatory.
Uruguay As of August
2006, nutrition
labelling
including trans
fatty acids is
mandatory.
Paraguay As of August 2006, nutrition labelling
including trans fatty acids is mandatory.
Taiwan As of 2002,
nutrition labelling
is mandatory.
As of January
2008, trans fatty
acid labelling is
mandatory.
Switzerland As of April
2008, trans
fatty acids in
oils and fats
must not
exceed 2%
of oil or fat.
2
Dietary reference intakes for Japanese (2010) have
established adequate intake and dietary goals for
fatty acids by age group and sex.
Reference: Ministry of Health and Welfare:
http://www.mhlw.go.jp/shingi/2009/05/s0529-4.html
Saturated fatty acids
High saturated fatty acid intake increases LDL cholesterol level,
the major risk factor coronary heart disease.
Individual saturated fatty acids [lauric acids (12:0), myristic acids
(14:0), palmitic acids (16:0) or stearic acids (18:0)] have different
effects on lipoprotein cholesterol levels.
Trans fatty acids
Trans fatty acids not only increase LDL cholesterol level, but also
lower HDL cholesterol level.
Trans fatty acids increase risk of coronary heart disease.
In 2003, World Health Organization (WHO) recommended very low
intake of artificial trans fatty acids (less than 1% of daily energy
intake). In 2008, Joint FAO/WHO expert consultation on Fats and
Fatty acids in Human Nutrition, however, reported that possible
need of revising the current recommendation in order to protect
substantial subgroups from having dangerously high intakes.
Cholesterol
Elevated LDL cholesterol level is a major risk factor for
coronary heart disease, and cholesterol intake may raise total and
LDL cholesterol levels. However, association between cholesterol
intake and cardiovascular diseases is inconsistently observed.
Further studies are warranted to make conclusion on the effects of
cholesterol on health.
Structural component of cell membranes.
Source of energy (provides more than twice amount
of energy compared with carbohydrates and proteins).
Supports absorption of fat soluble vitamins (vitamins
A・D・E・K) and carotenoids.
Cholesterol constitutes cell membranes and serves as
precursors for hormones and vitamin D.
N-6 fatty acids and n-3 fatty acids, fatty acids not
synthesized in the body (essential fatty acids), must be
obtained from diets.
Fatty acids and Health
Important roles of fatty acids
3
Unsaturated fatty acids(With double bonds)
○ Trans fatty acids increase risk of coronary heart disease. Several countries and regions in North America, South America, and Asia
have mandated trans fatty acid labelling as one of the nutrients in the nutrition labelling regulations.
○ Estimated mean trans fatty acid intake among Japanese is 0.6% of total energy intake. However, intake of individuals with unbalanced
diets (e.g., high amount of sweets, which are high in fats), may exceed this level.
○ Consumer Affairs Agency will release “Guidelines on trans fatty acid labelling” (tentative) for food industry to promote voluntary
disclosure of information on trans fatty acid content. Considering to develop labelling systems of trans fatty acids, we will continue
working on this issue.
(1) Provide helpful information to
Consumers
① Educate consumers about nutrition,
especially on fatty acids including trans
fatty acids.
Released fact sheet on trans fatty acids
(2010, September 10)
② Promote industry efforts to reduce trans
fatty acids in food products and to disclose
information of trans fatty acid content.
Consider definitions, analytic methods, and
acceptance criterion for trans fatty acid
labelling, and develop “Guidelines on trans
fatty acid labelling” for food industry by the
summer, 2010.
Request food industry to work on voluntary
disclosure of information on trans fatty acid
content.
(2) Continue considering to develop
labelling systems for trans fatty
acids.
【Example of trans fatty acids:Elaidic acids】 Reference: Ministry of Agriculture, Forestry and Fisheries
Trans fatty acids
Trans fatty acids are type of fatty acids found in processed fats and oils, such as margarine and
shortening, as well as food products made with these fats. Also, trans fatty acids are found in meat and
milk of cows and other ruminant animals.
【Estimated intake】 Reference: Food Safety Commission
● Japanese population1. Estimated from consumption of food group data in the National Health and Nutrition Survey
→0.7g/day (0.3% of total energy intake)
2. Estimated from Production data →1.3g/day (0.6% of total energy intake)
● US population: 5.8g/day (2.6% of total energy intake)
● EU population: men: 1.2-6.7g/day (0.5%-2.1% of total energy intake)
women: 1.7-4.1g/day (0.8%-1.9% of total energy intake)
Current and future work regarding
trans fatty acid labelling (As of 2010, March 9)
【2003:Diet, Nutrition and the Prevention of Chronic Diseases, Report of a Joint
WHO/FAO Expert Consultation】Recommended trans fatty acid intake to less than 1% of daily energy intake.
【2008:Joint FAO/WHO expert consultation on Fats and Fatty acids in Human
Nutrition】Reported that possible need of revising the current recommendation in order to
protect substantial subgroups from having dangerously high intakes.4
Fatty acids
Saturated fatty acids(No double bonds)
Cis isomers
Trans isomersExample of nutrition labelling
in the United States of America
Cis oleic acids Trans elaidic acids
Trans fatty acid labelling in Japan
Overview: Guidelines for trans fat labelling
Along with accumulation of scientific evidence, information of fats has been important indices in order to enable consumers to
make informed food choices. However, labelling rules for trans fatty acids had not existed as opposed to saturated fatty acids
and cholesterol, whose standards set out in the Health Promotion Act.
Therefore, Consumer Affairs Agency has published “Guidelines for trans fat labelling” and has described details for industry
when trans fatty acids are declared on nutrition labelling.
In this guidelines, trans fatty acids are defined in accordance
with the definition adopted in the Codex Alimentarius
Committee, establishing international food standards.
Codex definition: Trans fatty acids are all the geometrical
isomers of monounsaturated and polyunsaturated fatty acids
having non-conjugated, interrupted by at least one methylene
group, carbon-carbon double bonds in the trans configuration.
Note: Trans fatty acids may derive from artificial or natural
sources; however, they can not be accurately differentiated in
analysis. Thus, both of artificial and natural trans fatty acids
are included in the definition.
Definition
【Industrially-produced trans fatty acids】Margarine, fat spread, and shortening, made from partially-
hydrogenated liquid vegetable oils, as well as bakery,
sweets such as cakes and donuts, and frying foods, made
with partially-hydrogenated fats contain trans fatty acids.
Small amounts are found in vegetable oils, heated or cooked
at high temperature.
【Naturally-derived trans fatty acids】Milk, meat, and dairy products contain small amounts of trans
fatty acids as ruminant animals (cows and sheep) produce
trans fatty acids by biohydrogenation of unsaturated fatty acids
in the rumen.
Major Foods containing trans fatty acids
Examples
【Presentation】 Trans fatty acid information is expected to be presented on labelling of prepackaged
foods offered for sale, at the company’s website, and in advertising materials.
When declaring trans fatty acids, basic requirements (i.e., energy, protein, total fat,
and carbohydrate) as set out in the Nutrition Labelling Standards as well as
saturated fatty acids and cholesterol must be declared.
Name: Trans fatty acids should be listed as “Trans fatty acids” within the Nutrition
labelling table with other nutrients.
Unit: Trans fatty acids should be declared in grams per 100g/100ml or per serving,
per package, or per reference amount of the food
Tolerance: Acceptable criterion is plus 20% of the declared value.
Note: As a general rule, declaring 0g is only allowed for a food product containing no
trans fatty acids; however, when the food contains less than 0.3g/100g (100ml for soft
drinks), the value can be rounded to 0g.
【Nutrient content claim】 Free Claim (e.g., free, zero, no, without) 1. The food contains less than 0.2g of trans fatty acids per 100g (100ml for soft drinks)
and
2. The food contains less than 1.5g of saturated fatty acids (0.75g per 100ml for soft
drinks) or the food provides less than 10% of energy from saturated fatty acids.
Reduction Claim (e.g., reduced, low, less)Declare the name of the reference food as well as the amount or percentage of the
reduction
【Methods of analysis】 Trans fatty acids should be analyzed using AOCS Ce1h-05 or AOAC 996.06, the
major internationally recommended methods of analysis.
Firms may choose other method equivalent to AOCS and AOAC methods.
Summary of Guidelines
Nutrition information
Per container (75g)
Energy 390kcal
Protein 5.3g
Total fat 19.1g
Carbohydrate 49.1g
Sodium 311mg
Nutrition labelling is voluntary in Japan. However, if nutrient declaration, nutrient content claim such as “X free”, “X%
reduced,” and/or nutrient function claim is made on the label of foods offered for sale, nutrition information shall be
provided in accordance with Nutrition Labelling Standards under the Health Promotion Act.
<Required nutrition information when any nutrient is declared>1. Energy value and amounts of core nutrients (Basic requirements)
expressed in kcal per 100g, 100ml, serving, package, or other standard size
<Voluntary nutrition information>2. For the following nutrients, Dietary Reference Intakes (DRIs) have been established in the Nutrition Labelling Standards.
3. Nutrients whose DRIs not established in the Nutrition Labelling Standards may also be declared as long as
they are based on scientific evidence.
When a nutrient content claim is made, required nutrition information shall be provided in accordance with the
provisions set out in the Nutrition Labelling Standards.
Nutrient function claims for 17 vitamins and minerals are permitted. However, contents shall not exceed the upper and
lower tolerance level which have been established based on DRIs.
Collagen
Galactooligosaccharides
Polyphenol
13 vitamins and 12 minerals
Sugars (Monosaccharides and Disaccharides)
Saturated fats
Cholesterol
Energy
Protein
Total fat
Carbohydrate(or Available carbohydrate and Dietary fiber)
Sodium
Content Claims (e.g., High, contains, Zero)
Comparative Claims (e.g., X times, X% recued)
Nutrition Labelling Systems in Japan: situations and issues
Vitamins: Niacin, Pantothenic acid, Biotin, Vitamin A, Vitamin B1,
Vitamin B2, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D,
Vitamin E, Vitamin K, Folic acid
Minerals: Zinc, Potassium, Calcium, Chromium, Selenium, Iron,
Copper, Sodium, Magnesium, Manganese, Iodine, Phosphorus
<Scope>• Prepackaged foods
• Attached documents
or tags
① Nutrient Declaration (Nutrition Labelling Standards Clause 2-4)
② Nutrient Content Claims (Nutrition Labelling Standards Clause 5-10)
③ Nutrient Function Claims (Nutrition Labelling Standards Clause2 )
1
Labelling of origin of ingredient System
・ Frequent change of place of origin・ Limited space available labelling
Discussion pointsHistory of regulation Packaged or bottled green tea beverage
/Fried peanuts・ Limited space available labelling・Unknown place of origin in pre-processed imported food
individual Consumer Basic Plan20 categories20 categories
(See attached)
The Government will i l ddi f
(Mar 2010: Cabinet Decision)Dried or salted wakame・Dried or salted mackerel
continuously ensure adding of types of food products
applicable for mandatory
Frozen vegetablesGrilled eel ・ Pickles
Shavings of dried skipjack
labelling of origin of ingredient.8 products
2001-2003 2006 2009~
20 categories+4
1
Labelling of origin of ingredient is mandatory for food products containing ingredients whose place of origin may significantly influence quality of the products.
Annex
1. Dried mushrooms, vegetables and fruits (excluding those flaked or powdered)2 S lt d h t bl d f it2. Salted mushrooms, vegetables and fruits3. Boiled or steamed mushrooms, vegetables, pulses and bean jams (excluding those canned, bottled or retort pouched)4. Mixed vegetables, mixed fruits, other mixtures of vegetables, fruits and mushrooms
(excluding those mixed without cut)( g )5. Green tea and packaged or bottled green tea beverage6. Rice cake7. Roasted shelled peanuts, roasted peanuts, fried peanuts and roasted beans8 Ali t k j d t8. Alimentary konjac products9. Seasoned meat (excluding those processed by heating, or those frozen after processed)10. Boiled or steamed poultry meat and eggs (excluding those canned, bottled or retort pouched)11. Slightly roasted meatg y12. Prepared meat with deep-fry batter (excluding those processed by heating, or those frozen after heated)13. Ground meats and other mixed meats (including meats or ground meats with their form shaped)14. Unsalted and dried fish and shellfishes, salted and dried fish and shellfishes, boiled and dried fish and
shellfish tangle dried laver roasted laver and other dried seaweedsshellfish, tangle, dried laver, roasted laver and other dried seaweeds(excluding those chopped, minced or powdered)
15. Salted fish , shellfishes and seaweeds16. Seasoned fish, shellfishes and seaweeds ,
(excluding those processed by heating, those frozen after heated and those canned, bottled or retort pouched)17. Boiled or steamed fish, shellfishes and seaweeds (excluding those canned, bottled or retort pouched)18. Slightly roasted fish and shellfishes19 Prepared fish and shellfishes with deep fry batter ( l di th d b h ti th f ft h t d)
2
19. Prepared fish and shellfishes with deep-fry batter (excluding those processed by heating, or those frozen after heated)20. Mixtures of fresh foods other than those described in 4 and 13 (excluding those mixed without cut)
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