HealthLink: Removing industrially produced trans fats from the Canadian diet
The Canadian Trans Fat Task Force, co chaired by Health Canada and the Heart and Stroke Foundation of Canada, recently proposed a plan to effectively remove most industrially produced trans fats from the Canadian diet. Currently about 90% of all trans fats consumed in Canada are industrially produced by the partial hydrogenation of vegetable oils. Naturally occurring trans fats derived from ruminant meat and dairy products represent about 10% of all trans fats consumed in Canada.
The recommendations are the result of mounting evidence of the increased risk of heart disease associated with industrially produced trans fats. Estimates by Dr. Walter Willett of the Harvard School of Public Health, suggest a 2% upper limit on processed trans fats will prevent at least 2,000 heart attacks per year in Canada, 800 of which would be fatal.
However, evidence from animal studies and the majority of human studies to date suggests that trans fats from ruminant sources may not pose the same risk as trans fats from partially hydrogenated oils. In fact, there is data that suggests that ruminant trans fats from beef and dairy, particularly the c9,t11 isomer, conjugated linoleic acid (CLA), may help reduce some cardiovascular disease risk factors. Research also indicates that some of the trans vaccenic acid, the main ruminant trans isomer, is converted to CLA.
Individuals with cardiovascular disease risk factors should however be cautioned about consuming large amounts of CLA, beyond the amounts naturally found in foods from ruminant animals (i.e. in supplement form), until there is more research in this area.
A recent Nutricast, Trans Fat in 2006: New Recommendations, Sources and Practice Tips, presented by the Heart and Stroke Foundation and the Beef Information Centre provides health professionals with more information on the health impact of trans fats and details of the Trans Fat Task Force final report, TRANSforming the Food Supply.
CONSUMER TIPS:
While many food manufacturers have already taken steps to reduce the trans fats in their products, some foods such as fried foods, hard stick margarines and shortenings, toaster pastries, many baked goods, oriental noodles, snack puddings, microwave popcorn and liquid coffee whiteners are still a significant source of trans fats. Compare the Nutrition Facts on similar food products to choose foods with lower or little amounts of trans fat.
HealthLink is an e-mail newsletter from the team of registered dietitians at the Beef Information Centre: a non-profit organization committed to provide credible and timely information. Please share it with colleagues.
WANT TO LEARN MORE? View the recent
Nutricast seminar on trans fat.
Trans Fat Task Force.
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