Denmark's trans-fat ban, introduced two decades ago, linked to fewer heart attacks and strokes

In 2003, Denmark passed a law capping industrially produced trans fats in food at 2 grams per 100 grams of fat, making it the first country in the world to impose such a restriction. The rule did not apply to trans fats occurring naturally in animal-derived products.

What trans fats are

Trans fats form when liquid vegetable oils are industrially and partially hardened, making them more resistant to oxidation and extending product shelf life. They are found mainly in partially hydrogenated vegetable oils used in pastries, ready-made dough, creams and snacks. Packaging rarely lists an exact trans-fat amount, so consumers are advised to check ingredient lists for terms like "partially hydrogenated" oils.

Health effects observed

Comparative studies conducted after the ban, contrasting Denmark with other Organisation for Economic Co-operation and Development countries, found that in the first three years cardiovascular death rates in Denmark fell by an average of 14.2 deaths per 100,000 people annually. Between 2004 and 2012, that gap widened to 22 deaths per 100,000 people per year, alongside a decline in heart attacks and strokes.

Experts explain that trans fats raise LDL, the so-called "bad" cholesterol, while lowering HDL, the "good" cholesterol, promoting atherosclerosis. The World Health Organization recommends trans fats make up less than 1% of daily energy intake. Excessive consumption has also been linked to metabolic disorders, inflammation, type 2 diabetes, and, according to observational studies, cognitive decline and higher dementia risk.

Similar restrictions — capping trans fats at 2 grams per 100 grams of fat — have applied across the European Union, including Poland, since 2021.