HealthLink: Health Canada is taking steps to reduce trans fatty acids in processed food products
On November 18, 2004, Health Canada announced a multi-stakeholder task force with the support of the Heart and Stroke Foundation of Canada, academia and industry to find ways to reduce trans fats.
Health Canada made the commitment to establishing a task force following the first reading of Bill C-220 in the House of Commons of Canada on October 18, 2004. The purpose of the proposed enactment of Bill C-220 was “to amend the Food and Drugs Act to ban trans fatty acids in oils and fats intended for human consumption.” The proposed Bill 220 stated that:
- “No person shall sell to a consumer any oil or fat that contains more than 2 grams of trans fatty acids per 100 grams of oil and fat.”
- “No person shall sell to a consumer any food that contains one or more ingredients in addition to oil or fat if the food contains more than 2 grams of trans fatty acids per 100 grams of oil or fat in the food”.
In January of 2004 Denmark became the first country in the world to take measures to limit industrially produced trans fats to no more than 2% per 100 grams of oil and fat.
Partially hydrogenated or “industrially processed” vegetable oils are the major source of trans fatty acids in the Canadian diet. The proposed Bill 220, as with the Denmark ruling, does not apply to naturally occurring trans fatty acids that are contained in foods of animal origin. Current research suggests that these trans fat are consumed in smaller amounts, are structurally different and do not seem to be significantly harmful to health. Some naturally occurring trans fatty acids, such as conjugated linoleic acid found in beef and dairy products, have potentially positive physiological effects.
The Health Canada task force will explore healthy alternatives to fats and oils high in trans fats and recommend strategies to reduce trans fats. Within one year, the task force will provide recommendations for an appropriate regulatory framework and the widespread introduction of healthy alternatives to trans fats. By Spring 2005, recommendations for public education, labelling and immediate opportunities for the food processing industry to reduce trans fats are expected.
CONSUMER TIPS:
To identify foods with trans fats, look for partially hydrogenated oil, hydrogenated oil or shortening in the ingredient list. Trans fats from partially hydrogenated vegetable oils are found in a wide variety of processed foods including vegetable oil shortenings, “stick” margarines and some soft (tub) margarines, bakery products such as cookies, cakes, pastries, muffins and breads and many snack foods such as chips, crackers and microwave popcorn.
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