Heart and Stroke Foundation: It's time to TRANSform the food supply. Regulate
trans fats now
"Canada's trans fat verdict is in," says
They can even be found at dangerous levels in foods in children's hospitals - the very places that are meant to improve the health of our children. Without government intervention, the trend will sadly continue."
This final set of data focused on small and medium sized restaurants and fast food chains, as well as other institutions such as high schools, CEGEPs, movie theatres, hospitals and universities.
"Once again, the levels of trans fats in baked goods, pastries and cookies, products which are frequently consumed by children, is particularly disturbing," says Brown.
Fourth round data shows 21 per cent of French fries, 26 per cent of chicken products, 50 per cent of bakery products and 60 per cent of cookies are still made with high levels of trans fats. "Without a clear signal to the market, oil producers will not produce healthy alternatives that can be used in majority of food categories that have remained an issue."
Brown says that Canadians should not have to worry about consuming foods that are not safe to eat. "Nutrition labeling didn't adequately tackle the problem. Without regulating processed trans fats there is no incentive for many companies to comply with reduction."
The Heart and Stroke Foundation applauds those food producers who long ago complied with the recommendations.
Reducing trans fat levels to those recommended by the Trans Fat Task Force will reduce the number of heart attacks in
"Two years of self regulation hasn't worked. Voluntary measures clearly aren't working," says Brown. "Our federal government must act now to protect the health of Canadians and regulate. It is time."
The Heart and Stroke Foundation (www.heartandstroke.ca), a volunteer-based health charity, leads in eliminating heart disease and stroke and reducing their impact through the advancement of research and its application, the promotion of healthy living, and advocacy.
References:
1. Estimate based on Harvard School of Public Health data.
2. Stender S, Dyerberg J. Influence of trans fatty acids on health.
Annals of Nutrition & Metabolism 2004;48:61-6.
Draft Trans Fat Data Tables
December 2009 Heart and Stroke Foundation press release
Small/Medium-Sized Restaurants & Fast Food Chains
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Type of Product Percentage of products above 5%
Trans fat level*
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French Fries 21%
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Desserts 44%
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Bakery Products 50%
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Cookies 60%
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Muffins 0%
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Chicken Products 26%
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Miscellaneous Fast Foods 0%
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Institutions & Other Food Service Operations(xx)
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Type of Product % products above 5% Trans fat level
*
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French Fries & Potato Products 29%
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Cookies 28%
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Muffins 0%
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Chicken Products 23%
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Onion Rings & Fish 40%
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Bakery Products & Desserts 38%
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Miscellaneous Foods 0%
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Popcorn & Other Foods (movie theatres) 12%
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Type of Product % products above 2% Trans fat level
(xxx)
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Margarines 75%
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Retail/Labelled Products
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Type of Product % products above 5% Trans fat level
*
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Frozen Packaged Baked Desserts 27%
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Coffee Creamers & Whiteners 47%
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Snack Puddings 22%
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Frozen Appetizers 15%
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Frozen Dinners & Entrées 19%
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* Trans fats are listed as a percentage of total fat. In the case of
trans fats, 5% or less implies significantly reduced harm (excluding
vegetable oils and soft, spreadable margarines).
(xx) Includes CEGEPs, high schools, children's hospitals, hospitals,
universities, nursing homes, train stations, hotels & movie theatres.
(xxx) Trans fats are listed as a percentage of total fat. In the case of
vegetable oils and soft, spreadable margarines, 2% or less implies
significantly reduced harm.
For further information: Heart and Stroke Foundation, Jane-Diane Fraser, (613) 569-4361 ext. 273, [email protected]
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