Trans fat bans improve population diet: study

Trans fats are produced by partially hydrogenating vegetable oil, and although favoured by food manufacturers for their low cost, high shelf life and utility, have been linked to increased risk of cardiovascular disease and diabetes.

Researchers from the University of Sydney examined 26 studies on the impact of trans fats policies, finding voluntary self-regulation and mandatory labelling – favoured by many WHO member states – were less effective than outright bans.