Republic of the Philippines
HOUSE OF REPRESENTATIVES
Quezon City

FIFTEENTH CONGRESS
First Regular Session

3 1270

House Bill No.

Introduced by REP. AUGUSTO BOBOY SYJUCO

EXPLANATORY NOTE

It is the policy of the State to protect and promote the right to health of the
people and instill health consciousness among them, adopt an integrated and
comprehensive approach to health development, establish and maintain an
effective food and drug regulatory system, and undertake appropriate health
manpower development and research responsive to the country's health needs
and problems.

Trans — fatty acid or commonly known as trans — fat are unnatural
compounds known to be very detrimental to our health. Among foods which
usually contain high levels of trans fats are pastries, cakes, chocolates, fried
chicken, french fries and potato chips. Studies show that the presence of trans fat
in the food we consume increases the chances of acquiring heart diseases and
certain types of cancer.

The bill seeks to establish Trans Fat labeling requirements on food product
labels and banning harmful trans fats in food. Through this bill, major companies
are mandated to indicate the amount or level of trans fat present in their food
products for proper guidance and safety of the consumers.

In consideration of the foregoing, immediate approval of this bill is earnestly

sought.

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AUGUSTO BOBOY SYJUCO
2" District, Province of Iloilo


Republic of the Philippines
HOUSE OF REPRESENTATIVES
Quezon City

FIFTEENTH CONGRESS,
First Regular Session

1279

Housé Bill No.

Introduced by REP. AUGUSTO BOBOY SYJUCO

AN ACT ESTABLISHING TRANS FAT LABELING REQUIREMENTS ON FOOD
PRODUCT LABELS AND BANNING HARMFUL TRANS FATS IN FOOD

Be it enacted by the Senate and House of Representatives of the Philippines in
Congress assembled:

SECTION 1. Title. — This Act shall be known as “The Trans Fat Labeling
Act’.

SEC. 2. Declaration of Policy. - The State recognizes the need to establish
labeling requirement for food products on the amount of trans fat contained
therein. This requirement will motivate food manufacturers, catering businesses,
hotels and restaurants, fast food chains, bakeries and others in the food industry
to modify their formulas to reduce or even eliminate trans fats and direct them to
the growing trend of healthy food choices being offered to consumers.

The State shall endeavor to protect public health versus private profit from
the public sale of processed foods containing trans fats from artificially
hydrogenated oils and fats. Accurate food labels are critical especially for the
millions of consumers who have diabetes, are overweight, have heart problems, or
those on a restricted diet that require monitoring of the total amount of fats,
carbohydrates and calories they consume.

SEC. 3. Definition of Terms. — For purposes of this Act, Trans Fatty Acid
shall be defined as:

An artificial fatty acid, very unlike those normally found in nature that is
produced by the process of hydrogenation. Trans fats are fats whose molecular
structure has been damaged

Trans fatty acid is the sum of ail isomeric fatty acids with 14, 16, 18, 20 and
22 carbon atoms and one or more trans double bonds, i.e. C14:1, C16:1, C18:1,
18:2, C18:3, C20:1, C20:2, C22:2, trans isomeric fatty acids, but only
polyunsaturated fatty acids with methylene — interrupted double bonds.

Hydrogenation shall be defined as:

A process where unsaturated vegetable oils (examples of which are
polyunsaturated canola oil, soybean oil, com oil, sunflower oil) are chemically
altered to form a more “saturated” fat. The process of hydrogenation will artificially


increase the “saturation” of the unsaturated vegetable oils so it will be less
‘susceptible to spoilage and will increase the shelf life of foods.

Hydrogenation involves heating the oil to very high temperatures. Oil is
mixed with metal particles such as nickel oxide and then bleached to achieve a
white color.

In the process of hydrogenation, a new fatty acid, an artificial one is created
and it is called the trans fatty acid. Partial hydrogenation changes as much as fifty
percent (50%) or more of the oil's natural fatty acids into the toxic trans fatty acids.

SEC. 4. Scope. — This Act shall apply to oils and fats, including emulsions
with fat, as the continuous phase, which, either alone or as part of processed
foods, are intended for human consumption or must be assumed to be intended
for human consumption.

This Act shall not cover or apply to naturally occurring content of trans fatty
acids present in meat, milk and other dairy products. It shall be prohibited to sell
oils and fats covered by this Act if such oils and fats exceed one-half (1/2) gram of
trans fatty acids per one hundred (100) grams of oil or fat.

In products claimed to be “free of trans fatty acids’, the content of trans fatty
acids shall be less than one-fourth (1/4) gram per one hundred (100) grams of the
individual oil or the individual fat in the finished product.

SEC. 5. Implementing Rules and Regulations. — The Secretary of Health, in
collaboration with the Bureau of Food and Drugs (BFAD), shall issue the rules and
regulations necessary to carry out the purpose of this Act.

SEC. 6. Penalty Provisions. ~

(2) Any person or entity violating the provisions of this Act shalll be liable
to a fine of One hundred thousand pesos (P100,000.00).

(b) The penalty may include imprisonment for up to two (2) years if the
violation was intentional or grossly negligent or if by the violation:

1) Damage to health has been caused, or dangers of such damage has
been caused; or

2) A financial gain, including by means of savings, has been achieved
or has been intended to be achieved for the violator.

SEC. 7. Effectivity Clause. — This Act shall take effect fifteen (15) days
following its publication in the Official Gazette or in two (2) national newspapers of
general circulation.

Approved,