THE DEADLY FAT

This past weekend my friend and I were chit chatting and we somehow started talking about trans fats. He told me that he and his family were trying to avoid purchasing foods containing trans fats, but he was so appalled when he saw that on a package of fresh ground beef - there were trans fats present. Would he have to eliminate beef and dairy products forever? I quickly clarified for him that there are two sources of trans fat and it is important to note that they do not have the same effects on the body.

1. Man-made trans fats are formed during partial hydrogenation, a process used by the food industry to harden and stabilize liquid vegetable oils such as canola oil.
2. Naturally occurring trans-fats are found at low levels (generally 2-5% of fat content) in ruminant-based foods such as dairy products, beef and lamb. These trans-fats are produced by the normal action of bacteria in the animal’s intestinal tract.

What harm can it do?

There is a growing body of evidence linking trans-fats to coronary heart disease and studies have suggested that trans fats may do even more harm than saturated fats. The notable difference between the effects of both of these fats is that trans-fats have been shown to decrease blood levels of HDL (aka. “good cholesterol”). HDL cholesterol is the type that actually carries back cholesterol that is floating around your tissues to the liver, thereby preventing buildup of plaque that can eventually become a roadblock in your blood stream.

Are Canadians doomed?

No, no of course not. In June 2007, Health Canada adopted the Trans Fat Task Force’s recommendation to limit the trans fat content of vegetable oils and soft margarines to 2% of total fat content, and to limit the trans fat content for all other foods to 5%, including ingredients sold to restaurants. British Columbia became the first province in Canada to restrict trans fat in ALL prepared foods on September 30th, 2009. This regulation affects restaurants, schools and most bakeries. Do you think Ontario should adopt this regulation?

Health Canada has also implemented a Trans Fat Monitoring Program which was established to analyze the trans fat content of foods that were indicated as containing significant sources of trans fats and more importantly, foods that were consumed by a large number of consumers. Below are a few examples of food companies and manufacturers who have opted to replace trans fats with healthier alternatives such as monounsaturated and polyunsaturated fats and not to replace trans fats with saturated fats (Click on chart to enlarge).

As you can see, many food manufacturers have made astonishing improvements in reducing the level of trans fats in their products. Now you can expect no trans in President’s Choice Blue Menu and Organics line, Peek Freans Lifestyle , and just about all of Dare’s Simple Pleasures cookies but the same company’s regular lines are still baking some cookies with trans. More and more, companies are coming out with cookies that are 100% whole grain and adding flax, inulin, oat or wheat bran, and even green tea extract. Some are even going so far as placing claims such as being able to boost immune system and providing a good source of omega-3! Will cookies soon be labeled as a functional food and will it soon be considered as a healthy snack? What are your thoughts? For me, I think I’ll stick with eating fruits, vegetables and unprocessed whole grains for my source of fibre, vitamins and minerals!