Most foods in Lebanon meet trans-fat limits, but some traditional dishes, baked goods and margarines lag behind

Most foods in Lebanon meet trans-fat limits, but some traditional dishes, baked goods and margarines lag behind

Trans fats have long been recognized as harmful to health, and many countries have implemented regulations to reduce their presence in food products. In Lebanon, significant strides have been made to limit trans fats in most foods. However, certain traditional dishes, baked goods, and margarines still pose a challenge in meeting these regulations. This article aims to shed light on the current state of trans fats in Lebanon, the specific areas where compliance lags, and the efforts being made to address this issue.

What are trans fats?

Trans fats, also known as trans fatty acids, are a type of unsaturated fat that are commonly found in processed foods. They are created through a process called hydrogenation, which involves adding hydrogen to vegetable oils to make them more solid and increase their shelf life. Trans fats have been extensively linked to various health risks, including an increased risk of heart disease, stroke, and unhealthy cholesterol levels.

Trans fats in Lebanon

Recognizing the detrimental impact of trans fats on public health, Lebanon has implemented regulations to restrict their presence in food products. These regulations aim to protect consumers and promote healthier dietary choices. As a result, the majority of foods in Lebanon meet the trans-fat limits set by the government, ensuring a safer and healthier food environment for the population.

Traditional dishes and trans fats

While most foods in Lebanon comply with trans-fat limits, traditional dishes pose a unique challenge. Lebanese cuisine is renowned for its rich flavors and traditional recipes passed down through generations. However, some of these beloved dishes contain ingredients that naturally contain trans fats or are cooked in oils with higher trans-fat content. It is important to note that the trans-fat levels in traditional dishes vary widely depending on the specific ingredients and cooking methods used.

Examples of traditional Lebanese dishes that may contain trans fats include fried kibbeh, sambousek, and various pastries. These dishes often incorporate ingredients such as butter, clarified butter (samneh), or ghee, which can contribute to higher trans-fat levels. While these dishes are enjoyed in moderation, it is essential to raise awareness about their potential impact on health and explore alternatives that reduce trans-fat consumption without compromising taste and cultural significance.

Baked goods and trans fats

Lebanese baked goods, known for their delightful textures and flavors, also present a challenge in reducing trans-fat content. Many popular pastries and baked goods are made with margarine, which is a significant source of trans fats. Margarine is commonly used as a substitute for butter due to its lower cost and ease of use in baking. However, some varieties of margarine contain higher levels of trans fats, contributing to increased health risks.

Common baked goods that may contain higher trans-fat content include croissants, pastries filled with cream or cheese, and certain types of bread. While these treats are cherished as part of Lebanese culinary heritage, efforts are being made to encourage bakeries and pastry shops to explore alternative ingredients and healthier cooking methods that minimize trans fats while preserving the essence of these delectable delicacies.

Margarines and trans fats

Margarines, a popular spread and ingredient in various recipes, play a significant role in the presence of trans fats in Lebanese cuisine. Margarine production involves hydrogenation, which can result in trans-fat formation. While some margarines in Lebanon meet the trans-fat limits, certain brands and varieties still lag behind in complying with the regulations.

Challenges arise from the need to strike a balance between cost-effective production, desirable taste and texture, and meeting trans-fat limits. Developing margarines with reduced trans-fat content without compromising on quality and consumer satisfaction requires ongoing research and innovation within the food industry. The goal is to provide healthier alternatives to consumers while supporting the efforts to create a trans-fat-free food environment in Lebanon.

Efforts to reduce trans fats in Lebanon

The Lebanese government, in collaboration with various organizations and stakeholders, has taken several initiatives to reduce trans fats in the country. These efforts include raising awareness about the health risks associated with trans fats, providing resources and guidance to food businesses, and implementing stricter regulations to ensure compliance.

Additionally, consumer education plays a vital role in promoting healthier food choices and reducing trans-fat consumption. Awareness campaigns, educational materials, and public health initiatives are being implemented to empower individuals to make informed decisions and prioritize their health. By working together, the government, food industry, and consumers can contribute to the ongoing efforts to create a healthier and trans-fat-aware society.


Lebanon has made significant progress in reducing trans fats in most foods, ensuring a safer food environment for its population. However, challenges persist in traditional dishes, baked goods, and certain margarines. It is crucial to continue raising awareness, promoting alternative ingredients and cooking methods, and supporting research and development in the food industry to further reduce trans fats and improve public health outcomes.