The high level of trans fats in various foods, which is higher than the WHO standard (> 0.5 grams/meal), increases the risk of coronary heart disease. The research study titled "Thailand, a Trans Fat-Free Country" conducted by the Mahidol University's Institute of Nutrition found that the level of trans fats in various foods in Thailand is higher than the WHO standard (> 0.5 grams/meal) and increases the risk of coronary heart disease. The research results have been accepted by the government and announced by the Ministry of Public Health in Notification No. 388, BE 2561, regarding the "Prohibition of the production, import, or sale of food products in order to manage and control the problem of trans fat contamination in food products produced for consumption in the country and for export, including imported food products." The notification prohibits the use of partially hydrogenated oils and some food products containing partially hydrogenated oils for import and sale. This announcement will reduce the level of trans fats in food below the WHO standard.

               Since trans fat can cause negative impact to consumer’s health, it is therefore the concern of health policy organizations. Besides, it can affect the food exportation to the countries that ban trans fat. The objective of this research was to evaluate the feasibility in freeing Thailand from foods that contaminated with trans fat at the health-harmful level by controlling at industrial partial hydrogenated fats and oils as well as their consequent products i.e. food ingredients and products however not including trans fat from nature.

               Our research indicated that commercial food products of certain brands in Thailand i.e. deep – fried donuts, puff, pastries, wafer, margarine and butter were contaminated with trans fat at the health harmful level regarding the World Health Organization’s recommendation (> 2.2 g/day or > 0.5 g/serving). Furthermore, the saturated fats found in all brands of the mentioned food products were also at the harmful levels (> 5 g/serving). It had been concluded that Thailand could be free from trans fat within 1 year. To avoid the negative side effects to the consumer’s health, the strategy must be performed under the following conditions i.e. (1) definition of “trans fat free” must not be at zero tolerance but at tolerable level that doesn’t cause health risk (< 0.5 g/serving), (2) Oil blending should be the most economical technology at this moment used for replacing partial hydrogenation process, (3) prohibition on the use of partially hydrogenated fat in foods must urgently be enforced in order to reduce the unfair trade advantage of the trans fat contaminated food products that are locally produced and dumped from the U.S. market, and (4) criteria for nutrient claim on trans fat must include saturated fat in order to prevent consumer’s confusion that consequently causes health harm.