A team of researchers from the university evaluated three policy options to reduce consumption of trans fats in England - a total ban on trans fats in all processed foods or better food labeling; or a ban on trans fats just in restaurants and takeaways.
The study estimates that restricting trans fat use in restaurants would save 1,800 lives between 2015 and 2020 by reducing the number of heart attacks and strokes.
Banning them in fast food outlets would save 2,600 lives, and insisting on clear labeling would save between 2,200 and 3,500 lives.
Trans fats (trans fatty acids) are a type of unsaturated fats that are uncommon in nature but during the 20th century became commonly produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods and frying fast food.
Dr Pearson-Stuttard, researcher at University of Liverpool, said: “There should be no place in our society for trans fats and a total ban would clearly improve the health of the nation.
“Elimination of trans fats from processed foods is an eminently achievable target for policy makers. It should be pursued rigorously.”
The research calculated the health benefits and cost effectiveness of each policy compared with things remaining as they are. Influential factors such as sex, age, and socioeconomic status were taken into account in their computer modeling.
They concluded that a ‘total ban’ in England is ‘technically feasible’ and have called for ‘decisive action’ to prioritise the most effective and cost effective policy options.
The full analysis, Potential of trans fats policies to reduce socioeconomic inequalities in mortality from coronary heart disease in England, can be read on the British Medical Journal by clicking here.