Ban Trans Fats

The Cardiolabel Team recommends that:

For all vegetable oils and soft, spreadable (tub-type) margarines sold to consumers or for use as an ingredient in the preparation of foods on site by retailers or food service establishments, the total trans fat content be limited by regulation to 2% of total fat content.

For all other foods purchased by a retail or food service establishment for sale to consumers or for use as an ingredient in the preparation of foods on site, the total trans fat content be limited by regulation to 5% of total fat content. This limit does not apply to food products for which the fat originates exclusively from ruminant meat or dairy products.

"Thanks for supporting the fight against heart disease"

 

 

 

What Are Trans Fats?

Industrially produced trans fats are formed during partial hydrogenation, a process used by the food industry to harden and stabilize liquid vegetable oils. Among other advantages, this process maintains the taste and smell characteristics of oils enabling a longer shelf life for final food products.

 

 

 

The majority of the trans fats in our diet are industrially produced and are typically found in foods made with partially hydrogenated oil, primarily baked and fried foods. The trans fat content of some of these foods may be as high as 45% of the total fat in the product.

 

Trans fats also occur naturally. They are found at low levels (generally 2-5% of fat content) in ruminant-based foods such as dairy products and beef, the level in lamb may be as high as 8%.

 

Health Concerns and International Response

There is a significant and growing body of evidence linking trans fats to coronary heart disease indicating trans fats may do even more harm than saturated fats. Metabolic studies, for instance, show that trans fats increase blood levels of LDL ("bad") cholesterol and decrease blood levels of HDL ("good") cholesterol. Both effects are strongly associated with increased coronary heart disease. Saturated fats are thought to be less damaging because they elevate both the "bad" and "good" types of cholesterol. Epidemiological data also point to a greater risk of coronary heart disease from increases in dietary trans fats than from increases in dietary saturated fats.

 

In 2002, the Panel on Macronutrients of the U.S. National Academies of Science, Institute of Medicine, recommended that trans fat consumption be as low as possible while ensuring a nutritionally adequate diet. The Panel did not set a safe upper limit because the evidence suggests that any rise in trans fat intake increases coronary heart disease risk. Subsequently, in 2003, the World Health Organization recommended that trans fat intake be limited to less than 1% of overall energy intake - a limit regarded by that body as a practical level of intake consistent with public health goals.

 

Governments have started to take notice. In 2003, Denmark became the first country to set an upper limit on the percentage of industrially produced trans fat in foods, limiting trans fats from sources other than meats and dairy products to a maximum of 2% of total fat in each food item. In 2005, Canada became the first country to regulate the mandatory labelling of trans fats on prepackaged foods. And, in 2006, the United States introduced the mandatory declaration of trans fats in foods containing 0.5 grams or more per serving.