trans-fat

Ready-made frosting is another source of trans-fat.

"We are happy to reassure our guests that pastries at our Zing bakeries, pizza and fries at our Coast beach bistros, and all the other food they enjoy at Centara, are free of trans-fat," said Winfried Hancke, corporate director of operations food & beverage, Centara Hotels & Resorts, in a statement.

"Implementing the six strategic actions in the REPLACE package will help achieve the elimination of trans-fat, and represent a major victory in the global fight against cardiovascular disease."

(11.) Silveira BM, Gonzalez-Chica DA, Costa Proenca RP Reporting of trans-fat on labels of Brazilian food products.

The agency has required the nutrition labels on packaged foods to list their trans fat content since 2006, and many companies eliminated them or cut the amount to levels that would allow their products to be sold as trans-fat free.

(2.) Michelle Minton, "FDA Trans-Fat Ban Sets Stage to Target Sugar, Salt, and More," OpenMarket.org, November 8, 2013, http://www.openmarket.org/2013/11/08/fda-trans-fat-ban-sets-stage-to-target- sugar- salt-and-more/

Currently, FDA requires that trans fats be listed on the nutrition facts panel of food packaging, but a level of 0.4 gram or less is declared as "0g," meaning companies can market such products as having "zero grams trans-fat." Israel's legislation would amend this regulation so that products with less than half a gram of trans fat would have an asterisk in the "amount per serving" column and a note at the bottom of the label explaining that the product "contains less than 0.5 grams trans-fat." Foods that actually don't contain any trans-fat could still list "0g" on the label.

fast food chains now claim that their food items, particularly French fries, have "no trans-fat".

California restaurants are not allowed to use artificial trans-fat as of Jan.

"Restaurants and food companies are producing trans-fat free products by using blends of certain oils, especially the tropical oils like palm and coconut, that have a naturally higher level of saturation, which makes them solid at room temperature," explains Heller.

Dr Wayne Anderson, chief specialist of food science with the FSAI, said: "Public awareness of trans-fat in foods has been increasing over the past few years amid scientific evidence that they have very unfavourable effects on blood cholesterol levels.