TRANS Fatty Acids (TFAs) are unhealthy fats formed when liquid vegetable oils undergo partial hydrogenation to become semi-solid. This process improves shelf life and texture but significantly harms human health. TFAs are commonly found in processed foods such as margarine, baked goods, fried snacks, street foods, and some fast foods.

Industrially produced TFAs raise levels of low-density lipoprotein (LDL), commonly known as “bad” cholesterol, while lowering high-density lipoprotein (HDL), or “good” cholesterol. This imbalance substantially increases the risk of heart disease and stroke. Globally, TFAs are responsible for hundreds of thousands of premature deaths each year due to coronary heart disease.

Trans fats in the Tanzanian food system

In Tanzania, research has revealed widespread presence of TFAs in commonly consumed foods. Studies conducted in Dar es Salaam found that approximately 21 percent of sampled cooking oils exceeded recommended TFA limits, with most products lacking clear nutritional labelling. This makes it difficult for consumers to make informed dietary choices.

Similarly, research in Morogoro showed that many locally prepared street foods and snacks—except for a few items such as chapati—contained TFA levels above safe limits. These findings highlight a growing nutritional health risk, particularly linked to the rise of non-communicable diseases (NCDs), including cardiovascular disease.

High consumption of TFAs is strongly associated with increased LDL cholesterol, heart attacks, strokes, and other chronic illnesses. The World Health Organization (WHO) warns that diets high in industrial TFAs significantly increase the risk of coronary heart disease and overall mortality.

Emerging evidence in Tanzania suggests early warning signs among children and young people, including elevated blood pressure and early cardiovascular stress. These conditions may be partly linked to poor dietary patterns that include high-TFA foods.

Because the health effects of TFAs accumulate over time, children exposed to unhealthy diets are more likely to develop chronic diseases earlier in life. This places a long-term burden on individuals, families, and the national healthcare system.

Silent exposure and low public awareness

Despite the risks, awareness of TFAs remains very low. Research in Morogoro found that both consumers and small-scale food processors—particularly in rural areas—were largely unfamiliar with the term “trans fats” and their associated health dangers. This lack of knowledge leads to unintentional and continuous consumption of harmful foods.

Expert perspectives

The WHO recommends that TFA intake should be less than 1 percent of total daily energy intake and strongly calls for the elimination of industrially produced TFAs from the global food supply. Governments are urged to promote food reformulation and strengthen regulatory frameworks to restrict TFA use.

Prof. Kaushik Ramaiya, a renowned physician and member of the Tanzania Diabetes Association (TDA), notes that non-communicable diseases account for approximately 34 percent of all deaths in Tanzania. This growing burden is driven by urbanization, lifestyle changes, and unhealthy diets.

In 2021, Tanzania’s age-standardized mortality rate from four major NCDs—cardiovascular diseases, chronic respiratory diseases, cancer, and diabetes—stood at 557 per 100,000 for males and 498 per 100,000 for females.

According to Prof. Ramaiya, the major NCD risk factors in Tanzania include tobacco use, harmful alcohol consumption, physical inactivity, stress, environmental exposures, and unhealthy diets high in salt, sugar, and TFAs. These factors contribute to rising rates of hypertension and obesity, reduce economic productivity, and increase healthcare costs.

Tanzania’s National NCD Strategy (2021–2026) demonstrates the government’s commitment to addressing unhealthy diets, including TFAs. The strategy emphasizes public awareness campaigns, multisectoral collaboration, engagement with the food industry, and alignment with the WHO’s REPLACE framework, which focuses on reviewing, legislating, assessing, creating awareness, and enforcing TFA regulations.

“NCDs are a growing threat in Tanzania; however, TFAs are a preventable contributor to the cardiovascular disease burden,” said Prof. Ramaiya, who is also a member of the Tanzania NCD Alliance (TANCDA). “While Tanzania’s NCD strategy provides a foundation, stronger action and enforcement are urgently needed.”

He further emphasized the importance of strengthening regulatory frameworks, monitoring compliance, and educating consumers in schools, workplaces, and communities. Scaling up public education campaigns, supporting food industry reformulation, and aligning with the WHO global target to eliminate TFAs by 2025 are critical next steps.

Advocacy and policy initiatives

Civil society organizations are also playing a vital role. The Tanzania Women Lawyers Association (TAWLA), in collaboration with the Ministry of Health, WHO, the Tanzania Non-Communicable Diseases Alliance (TANCIDA), and Muhimbili University of Health and Allied Sciences (MUHAS), is advocating for binding national standards to limit TFA content in foods.

Yosia Kimweri from TAWLA explained that their proposal aims to limit TFAs to no more than 2 percent of total fat content, with the ultimate goal of eliminating industrially produced TFAs entirely. Successful examples from countries such as South Africa and Thailand demonstrate that strong national standards can significantly reduce TFA exposure.

TAWLA and its partners are also pushing for improved food labelling laws, including front-of-pack nutrition labels, to help consumers easily identify and avoid foods high in TFAs and other harmful ingredients.

“A clear and visible labelling system empowers people to make healthier choices and reduces diet-related disease risks,” Kimweri emphasized.