Trans Fat Removal Movement
By Cam Wood
GUELPH – An ad hoc committee established by the federal health ministry
documented health concerns regarding trans and saturated fats 25 years
ago. However, the results and recommendations from
that committee’s work were never made public.
GUELPH – An ad hoc committee established by the federal health ministry documented health concerns regarding trans and saturated fats 25 years ago. However, the results and recommendations from
that committee’s work were never made public.
Dr. Bruce Holub, a noted Canadian food science expert, said the health bureaucracy in Canada delayed the process, and only today is the true impact of 25 years of inaction becoming evident. Holub sat on that committee and expressed exasperation over the lack of progress.
Trans fats have become the most recent target in the nation’s battle to improve the dietary health of Canadians, and led to a massive reformulation of food ingredients in the snack industry.
Voortman Cookies, of Burlington, made the leap first, beginning a process to remove all trans fats from their products. A four-year process, Voortman’s is now enjoying a surge of interest in their brand and an overall increase in sales. Other major companies to make the same move are Yum Yum Brands from Quebec and Hostess Frito-Lay.
Speaking at a conference organized by the Guelph Food Technology Centre, Holub said consumers have forced “mandatory public confessions of trans fats” so that they may, in turn, economically discriminate against companies and brand names that fail to address the issue.
“Public disclosure has been the dominating effect in getting them to change,” Holub said.
Canadians are the highest consumers of trans fats; part of which Holub contributes to the high usage of partially hydrogenated canola oil. At the time of the ad hoc committee’s report in 1979, Canadian-made margarine was the primary source of trans fats in our diet. Today, it has become only a minor contributor as food manufacturers have made the move to replace naturally occurring oils and fats in their production process with hydrogenated and partially hydrogenated fats.
In discussing the confusion surrounding a complete ban on trans fats, Holub said during the consultation process leading up to Health Canada’s recommendations of 2004, that it was made clear a complete ban would be next to impossible.
“A ban on industrial-produced trans fats would take care of the problem,” he said.
As for getting the consumer to understand the truth behind trans fats within food products, he said the mandatory labelling process was flawed.
“I’m happy you’re getting trans fats labelling, but in a perfect world they would get separate labels.”
Holub said the confusion behind measurements in grams versus milligrams on the nutrition labels now required on processed foods meant the consumer was not seeing the real picture.
To get the true content value, he said, “Take the trans level on the label, multiply it by eight to 10 and add it to the saturates.”
Katherine Cooper, vice-president of training systems and business development at the Guelph Food Technology Centre, said the food industry is waiting to see if the result of the focus on trans fats will produce a knee-jerk reaction that will fade over time, like many other food-related health crises that have come before it.
Carolyn O’Brien, a registered dietician and scientific and regulatory affairs consultant for the Food and Consumer Products of Canada Association, said the January federal election has derailed any government action to create legislation regarding trans fat usage in processed foods, which could be construed as a mixed blessed. Manufacturers will gain a longer time frame to solve the content issues, but the consumer will continue to be exposed to processed foods with trans fats.
O’Brien represents the food industry on the government-appointed Trans Fat Task Force. The mandate of the multi-party task force is to develop recommendations and strategies for reducing trans fats in Canadian foods to the lowest possible levels.
And O’Brien said while some governmental direction has been given, the dialogue resulting from such has meant a complete ban will not occur. She said due to the naturally occurring trans fats found in certain foods, the task force focused on “what level can we bring it down for the industry to realistically achieve it.”
Naturally occurring trans fats occur in products derived from ruminant animals, such as dairy cattle. It would essentially be impossible to eliminate that, and despite the bad reputation it has gained of late, trans fat does serve a purpose.
Part of the problem, O’Brien said, was that there were some significant gaps in the recommendations to remove trans fats from products and suggesting suitable alternatives to the manufacturers.
“In some areas, there are no real options or (there is) a lack of understanding of the alternatives.”
A number of speakers at the forum pointed out that fats provide key flavours and food sensations that make eating certain products palatable.
Dr. John Michaelides, technical services director at the GFTC, said a recent French study suggested the human tongue could have receptors for fats, much like the receptors for sweet tastes and sours.
“It’s not yet proven,” he said. The theory was presented in a trade journal published in December 2005.
“Fats do provide health benefits. They are a source of energy and we can’t let that go,” Michaelides said.
O’Brien said there is a guide being developed for foodservice operators on how to lower trans fats, and at the consumer level, a focus on lowering intake by using Canada’s Food Guide as a source for dietary decisions.o