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SKMC bans trans fatty acids from foods

ABU DHABI — Shaikh Khalifa Medical City (SKMC), managed by Cleveland Clinic, has announced the elimination of trans fatty acids from foods served at its main campus and facilities in three phases, becoming the first facility of its kind in the Gulf and Middle East and North Africa (MENA) region to launch the ban on artificial trans fats from food production and distribution areas, and menus for inpatients and cafeteria.

Trans fats have been linked to cancer risk and heart diseases. In eliminating artificial trans fats from SKMC’s food services, SKMC is taking the lead in an important health issue that was gaining national momentum.

A trans fat-free zone policy was signed by Dr Kenneth Ouriel, SKMC CEO, in the presence of the CEO of the American Dietetic Association, Ron Moen, during his visit to SKMC on Sunday.

The policy defines the trans fat-free zone as an area where food items are not prepared or distributed when containing trans fats. The purpose of the policy is to identify food products containing trans fats and ban the use of food items containing more than 0.5 grams of trans fats per serving at SKMC facilities. It provides directions for alternative food items to food products containing trans fats.

“As a health care leader in the community, SKMC is committed to creating a healthy environment for the entire population. Eliminating trans fat food items on our campuses is a key step in this process. We are appreciative of the support we have received from our vendors and contractors thus far. But the elimination of trans fats on our campuses is only a first step,” said Dr Ouriel.

“Our hope is that this will encourage healthy dietary habits among our employees and their families at home, and that this education will spread to the population of Abu Dhabi at large,” he added.

Ellen Edwards, Head of Department, Clinical Dietetics at SKMC, explained it would take time for the vendors and contractors to comply with the trans fat-free zone policy.

It would be implemented in three phases.

The launch phase began with the signing of the policy which would be communicated to the vendors and contractors. It would include research for alternative food items in the market, she said.

In the next phase, elimination of usage of partially hydrogenated vegetable oils, shortenings, or margarines for frying, pan-frying (sautéing), or grilling, or as a spread, unless confirmation by a label or other documents from the manufacturer showing that these ingredients contain less than 0.5 grams of trans fats per serving.

In the third phase, storage, use and service at SKMC of foods containing partially hydrogenated vegetable oils, shortenings, or margarines with 0.5 grams or more trans fat per serving would be banned.