OLIVE OILS AND HEALTH 56 grams) (UE Regulation 1169/2011). However, no regulation exists concerning trans fatty acid content declaration in the food labelling. According to Larqué et al., in Spain in 2003, from twelve brands of widely consumed margarine only in three the saturated, monounsaturated, and polyunsaturated fatty content was specified, and only in one did the trans fatty acid content appears. Depending on the brand of margarine to be chosen, the trans fatty acid content could range from 0% to 20% of the total fatty acids. Such a lack of nutritional information on the label makes it impossible for consumers to choose the healthiest margarine given that the fatty acid profile it is not indicated in the label and much less its trans fatty acid content. In 2018, the WHO published the REPLACE guidelines indicating the steps to eliminate trans fatty acids and industrial partially hydrogenated oils at a worldwide level before 2023. WHO recommends a total trans fat intake lower than 1% of total energy in the diet, thus, less than 2.2 g/day in a 2000 kcal/day diet. The WHO advises totally suppressing trans fatty acids from food or having food with a total fatty acid content of less than 2% of total fat. As an example, by mixing butter with monounsaturated or polyunsaturated fat, a healthy fat with less than 2% trans fatty acids can be obtained for bakery. The food industry needs to adapt its products so as not to exceed a 2% threshold of trans fatty acids in the fat content of the product. As has been referred to before, the EU Commission Regulation 2019/649 on April 24th 2019, established that “The content of trans fat, other than trans-fat naturally occurring in animal origin fat, in food intended for the final consumer and food intended for supply to retail, shall not exceed 2 grams per 100 grams of fat.” This regulation came into force on May 15th 2019 with a two-year transition period (until April 1st 2021) to permit the industries to adapt their processes to the regulation. The Spanish Food Safety Agency (AESAN) promotes the monitoring and reduction of trans fatty acid consumption, and the industry is prepared to reduce the trans fatty acid content of their products or change the fat profiles. The producers need information regarding the trans fatty acid content of their raw materials because, at present, consumers can not identify the trans fatty acid content in the label of the final products. Most food analysed by AESAN had a content and a percentage of trans fatty acid less than 2% of the total fat content. From 2015 to 2020, according to AESAN data, there has not been an increase of statistical significance in the trans fatty acid content of any analysed food group, with reductions in some cases. Thus, in Spain, the trans fatty acid content of
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