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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.

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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

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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 )

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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

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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)

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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)