Health Canada aims reduction of trans fat in Canadian foods

06/04/05 Canada Health Minister Ujjal Dosanjh has announced that the first meeting of the Trans Fat Task Force is being held in Ottawa. The creation of the Task Force was announced in November 2004 and has been given a mandate to make recommendations for reducing processed trans fat in Canadian foods to the lowest level possible.

Chaired jointly by Health Canada and the Heart and Stroke Foundation of Canada, the Task Force will assess the risks and benefits associated with alternatives to trans fats. The Task Force gathers people with various strengths and perspectives and includes participants from the food producing, processing and manufacturing industries, the restaurant and food service industry, governments, health and consumer interest organizations, and academia.

By the end of the Spring 2005, the Task Force will provide the Minister of Health with recommendations regarding public education, labelling and any possible immediate opportunities for the food service and food processing industry to reduce trans fats. By the end of the Fall 2005, the Task Force will provide the Minister with recommendations for an appropriate regulatory framework and for the introduction of healthy alternatives to limit trans fat content in processed foods sold in Canada to the lowest levels possible. The next Task Force meeting is scheduled for early June 2005.

The work of the Task Force builds on the latest Canadian requirements regarding the declaration of trans fat on prepackaged food labels and current work within Canada to further encourage the replacement of fats and oils high in trans fat with healthier alternatives. The Task Force will be informed by such initiatives as the consultation undertaken by Health Canada with the Expert Committee on Fats, Oils and Other Lipids as well as a consultation process conducted with scientists and industry by the Heart and Stroke Foundation of Canada.

Trans fats are found naturally in some animal-based foods, but are also formed when liquid oils are made into semi-solid fats like shortening and hard margarine. Trans fat, like saturated fat, has been shown to raise serum LDL-cholesterol (also known as "bad" cholesterol) levels. In addition to raising 'bad' cholesterol, trans fat also reduces the levels of the so-called 'good' cholesterol (HDL-cholesterol). HDL cholesterol protects against heart disease.

Most Canadians should reduce their intake of saturated and trans fats because these fats increase the risk of heart disease. Health Canada and the Heart and Stroke Foundation advise consumers to choose foods low in both saturated and trans fats.

http://www.newswire.ca/en/releases/archive/April2005/01/c1219.html