Assessment of the Presence of Partially Hydrogenated Oils (PHOs) as a Source of Industrially Produced Trans Fatty Acids (i-TFAs) in Packaged Foods in Poland, Pre- and Post-Implementation of EU Regulation 2019/649

Background/Objectives: Trans fatty acids (TFAs) are risk factors for cardiovascular diseases. TFAs are classified as natural (r-TFAs) or industrially produced (i-TFAs). The primary source of i-TFAs is partially hydrogenated oils (PHOs). The European Union implemented Commission Regulation 2019/649, setting a limit of i-TFAs in food. The World Health Organization (WHO) has emphasised the need to completely eliminate PHOs from global food supplies. This study aimed to assess the content of PHOs in food, based on the declared ingredient composition on product labelling, pre- and post-implementation of Regulation 2019/649. The types of fats used as PHOs substitutes were also assessed. Methods: The study material consisted of product labels produced before (n = 1224) and after (n = 779) the implementation of Regulation 2019/649. An analysis of the fats declared in the ingredient lists of these products was carried out, together with an evaluation of the PHOs substitutes used. Results: Before the entry into force of Regulation 2019/649, 6.9% of the 1224 products evaluated contained PHOs. After the implementation of the Regulation, PHOs were not listed on the label of any of the 779 products evaluated. Among the 84 products that contained PHOs before Regulation 2019/649 came into force, 36 were no longer available on the market. The remaining 48 used palm oil as the primary PHOs substitute. Conclusions: The introduction of legal limits for i-TFAs in foods appears to be an effective strategy for reducing the dietary intake of TFAs. The commonly used PHOs substitute is palm oil with significant amounts of saturated fatty acids.