Milk and Cookies - TRANSformations in the Food Supply - The Story on TRANS Fats

With the increasing concerns over their potential health implications, trans fats have been in the news recently. 50% of Canadians say they are concerned about getting too much trans fats from the food supply. However, do you REALLY know what trans fats are?

On June 1 st, 2005, over 150 health professionals gathered at a nutrition forum on trans fats hosted by the BC Dairy Foundation. During this forum, Dr. Beverly Teter, a nutrition researcher from the University of Maryland and Dr. Sheila Innis, Member of Health Canada’s Task Force on Trans Fats and Director of Nutrition Research Program at BC Research Institute for Children’s and Women’s health, shared the latest on this topic.

Trans Fats a Heart Disease Risk
A diet heavy in trans fats, particularly partially hydrogenated vegetable oils, can substantially increase your risk of heart disease by increasing the levels of LDL cholesterol, a risk factor, and decreasing HDL cholesterol, a protective factor.  When asked about the potential health implications,

Dr Teter comments: “Most of the studies showing an association between trans fats and heart disease used partially hydrogenated vegetable oils. And most of the trans fats come from partially hydrogenated vegetable oils. By getting rid of them in the food supply, we would significantly reduce our intake of trans fats and won’t need to worry so much about their potential health implications."

Industrially Produced vs. Naturally Occurring
Trans fats are created industrially through a process called partial hydrogenation, which transforms a liquid vegetable oil into a solid fat. Very small amounts of trans fats also occur naturally in meat and dairy products. The distinction between naturally occurring and industrially produced trans fats is recognized in the proposed legislation (Bill C-220) to ban industrially produced trans fats in the Canadian food supply. This legislation does not apply to naturally occurring trans fats.

Recognizing Foods with Trans Fats
Industrially produced trans fats are hidden in commercially fried foods and foods made with partially hydrogenated vegetable oil or shortening, such as stick margarines, non-dairy coffee creamers, pies, biscuits, muffins, cookies, pastries, and many snack foods.

Where can I get more information?
Visit Health Canada’s website:
Health Canada News Releases
Health Canada Trans Fat

or call the Nutrition Educators at BC Dairy Foundation: 1.800.242.6455