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06-29-2006, 05:24 AM
Task force recommends limiting trans fat levels
Updated Wed. Jun. 28 2006 11:20 AM ET
CTV.ca News Staff
A federal task force is proposing new regulations that would limit levels of trans fats, which could decrease the average intake of Canadians by at least 55 per cent.
The Trans Fat Task Force is recommending a two per cent limit of total fat content for vegetable oils and soft spreadable tub-type margarines; and a five per cent limit on all other foods containing industrially produced trans fats.
This five per cent limit does not apply to food products for which the fat originates exclusively from ruminant meat or dairy products.
"In setting the recommended limits, the task force recognized that we will never completely get rid of trans fats, we strove for the lowest levels that would be feasible and would achieve the desired health benefits," said task force co-chair Dr. Mary L'AbbÃ, of Health Canada.
The task force limits apply to trans fat levels of finished manufactured foods as well as the content of ingredients in foods prepared at retail and food service establishments.
Co-chair Sally Brown, of the Heart and Stroke Foundation of Canada says the task force is looking to effectively eliminate trans fats from all processed foods.
The task force, which was co-chaired by Health Canada and the Heart and Stroke Foundation of Canada, was mandated to provide guidance on how to reduce trans fat content.
The task force was also asked by Health Canada to determine the impact of trans fat limits.
"The modelling that was carried out for the task force indicates that with these limits, the average trans-fat intake of Canadians should decrease by at least 55 per cent," L'Abbà said.
"In addition, most of the industrially produced trans fats would be removed from our diet and about half of the remaining trans fats would be from naturally occurring sources."
At these levels, the average daily intake of trans fats for all age groups would be consistent with the World Health Organization recommendations, she said.
The task force had considered recommending lower limits but decided against it, she said.
"They would not provide much additional benefit in reducing trans consumption and would increase the complexity for industry and regulators," L'Abbà said.
The task force said in its report that the recommendations should be implemented at a pace that reflects the challenges of the food industry.
Therefore, it recommends up to two years to fully develop regulations, so that they are finalized by June 2008, and up to two years for implementation.
The task force tabled several other recommendations, which include:
Urging Ottawa and all food industry associations to urge affected stakeholders to use the healthiest oils;
Facilitating the reformulation of food products with healthier trans fat alternatives;
Helping the food industry communicate the healthier nature of its products to consumers;
Aiding small- and medium-sized business ready for compliance;
Calling on Ottawa to encourage federal granting councils and departments to support research on trans fats.
The task force released its report days after the release of a study's findings on the consumption of trans fats at fast food joints in Canada.
According to the alarming results from a study commissioned by CTV and The Globe and Mail, Canadians eating out at popular fast food outlets are unknowingly eating large doses of trans fats.
The study compared trans fat content at several fast-food chains. It found that KFC's deep-fried chicken pieces (known as Popcorn Chicken) and fries meals had the highest levels of trans fats at a whopping 18.6 grams -- a level that if eaten daily may boost your risk of heart disease by nearly 100 per cent.
As of December 2005, Canada required trans fats to be listed on the labels of most pre-packaged foods, but restaurants and fast food chains are not under the same obligation.
Fats found in foods are made up of four different types of fatty acids, including polyunsaturated, monounsaturated, saturated and trans.
Trans fats are found naturally in some animal-based foods such as dairy products and beef and lamb.
But they are also formed when manufacturers use a chemical process that turns liquid oil into a semi-solid form.
The main benefits of these artery-clogging fats is that they enhance taste, extend shelf life, and break down less easily, which makes them suited to frying.
Trans fats are used in foods made with shortening, margarine or partially hydrogenated oil such as crackers, cookies, donuts, and fried foods like french fries.
Health experts suggest minimizing the consumption of trans fat, as research shows it raises LDL, or "bad" cholesterol, while lowering HDL, the "good" cholesterol.
Studies show that consuming just five grams of trans fats a day over many years boosts the risk of heart disease by 25 per cent.
Updated Wed. Jun. 28 2006 11:20 AM ET
CTV.ca News Staff
A federal task force is proposing new regulations that would limit levels of trans fats, which could decrease the average intake of Canadians by at least 55 per cent.
The Trans Fat Task Force is recommending a two per cent limit of total fat content for vegetable oils and soft spreadable tub-type margarines; and a five per cent limit on all other foods containing industrially produced trans fats.
This five per cent limit does not apply to food products for which the fat originates exclusively from ruminant meat or dairy products.
"In setting the recommended limits, the task force recognized that we will never completely get rid of trans fats, we strove for the lowest levels that would be feasible and would achieve the desired health benefits," said task force co-chair Dr. Mary L'AbbÃ, of Health Canada.
The task force limits apply to trans fat levels of finished manufactured foods as well as the content of ingredients in foods prepared at retail and food service establishments.
Co-chair Sally Brown, of the Heart and Stroke Foundation of Canada says the task force is looking to effectively eliminate trans fats from all processed foods.
The task force, which was co-chaired by Health Canada and the Heart and Stroke Foundation of Canada, was mandated to provide guidance on how to reduce trans fat content.
The task force was also asked by Health Canada to determine the impact of trans fat limits.
"The modelling that was carried out for the task force indicates that with these limits, the average trans-fat intake of Canadians should decrease by at least 55 per cent," L'Abbà said.
"In addition, most of the industrially produced trans fats would be removed from our diet and about half of the remaining trans fats would be from naturally occurring sources."
At these levels, the average daily intake of trans fats for all age groups would be consistent with the World Health Organization recommendations, she said.
The task force had considered recommending lower limits but decided against it, she said.
"They would not provide much additional benefit in reducing trans consumption and would increase the complexity for industry and regulators," L'Abbà said.
The task force said in its report that the recommendations should be implemented at a pace that reflects the challenges of the food industry.
Therefore, it recommends up to two years to fully develop regulations, so that they are finalized by June 2008, and up to two years for implementation.
The task force tabled several other recommendations, which include:
Urging Ottawa and all food industry associations to urge affected stakeholders to use the healthiest oils;
Facilitating the reformulation of food products with healthier trans fat alternatives;
Helping the food industry communicate the healthier nature of its products to consumers;
Aiding small- and medium-sized business ready for compliance;
Calling on Ottawa to encourage federal granting councils and departments to support research on trans fats.
The task force released its report days after the release of a study's findings on the consumption of trans fats at fast food joints in Canada.
According to the alarming results from a study commissioned by CTV and The Globe and Mail, Canadians eating out at popular fast food outlets are unknowingly eating large doses of trans fats.
The study compared trans fat content at several fast-food chains. It found that KFC's deep-fried chicken pieces (known as Popcorn Chicken) and fries meals had the highest levels of trans fats at a whopping 18.6 grams -- a level that if eaten daily may boost your risk of heart disease by nearly 100 per cent.
As of December 2005, Canada required trans fats to be listed on the labels of most pre-packaged foods, but restaurants and fast food chains are not under the same obligation.
Fats found in foods are made up of four different types of fatty acids, including polyunsaturated, monounsaturated, saturated and trans.
Trans fats are found naturally in some animal-based foods such as dairy products and beef and lamb.
But they are also formed when manufacturers use a chemical process that turns liquid oil into a semi-solid form.
The main benefits of these artery-clogging fats is that they enhance taste, extend shelf life, and break down less easily, which makes them suited to frying.
Trans fats are used in foods made with shortening, margarine or partially hydrogenated oil such as crackers, cookies, donuts, and fried foods like french fries.
Health experts suggest minimizing the consumption of trans fat, as research shows it raises LDL, or "bad" cholesterol, while lowering HDL, the "good" cholesterol.
Studies show that consuming just five grams of trans fats a day over many years boosts the risk of heart disease by 25 per cent.
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