Trans fat rules needed, groups say

Strict federal rules against trans fats are needed in Canada, health and restaurant groups say.

The groups were reacting Wednesday to a new review by Health Canada that found few small restaurants, fast food chains, hospitals or school cafeterias came close to meeting the goal of limiting trans fats.

Trans fats raise the levels of low-density lipoprotein, or "bad" cholesterol, in the body and can lead to clogged arteries and heart disease.

The Heart and Stroke Foundation of Canada said consumption of trans fats accounts for 3,000 to 5,000 deaths from heart disease annually.

And Canadian food manufacturers who won’t change their ways voluntarily should be forced to, said Stephen Samis, director of health policy with the foundation.

Voluntary limits of no more than two per cent trans fats in oils such as margarine and no more than five per cent in all other foods were established two years ago in a partnership between Health Canada and the Heart and Stroke Foundation of Canada.

But the authors of the Health Canada report released on Tuesday still found high levels of trans fat in:

* 21 per cent of french fries.
* 26 per cent of chicken products.
* 50 per cent of bakery products.
* 60 per cent of cookies.

Some of the highest levels were found in hospitals and school cafeterias and in foods marketed to children, such as chicken strips, Samis said.

"We’ve seen many more who haven’t changed practices and that’s why we think regulations should be put in place.," Samis said.
Flavour remains after switch

Some restaurants have changed their ways, however. More than a year ago, the owners of a fast-food joint in north Toronto, for instance, decided to move away from hydrogen fats to pure canola oil to make fries and onion rings.

"A lot of people the last couple of years, they used to ask, ‘What kind of oil do you use?’" said John Batshon of the Burger Shack. "You tell them ‘We don’t use trans fat.’ Right away they’ll order the fries."

Denmark has already banned trans fats, and Danish authorities said it made no difference to the price, taste or shelf life of foods.

The Canadian Food and Restaurant Association backs the Heart and Stroke Foundation’s call for a federal ban on the production of trans fats. At present, restaurants often don’t have much choice about using trans fat, spokesperson Joyce Reynolds said.

"The typical restaurant has hundreds of thousands of ingredients," Reynolds said. "So for them to guarantee that every product that they buy and that they use to make menu items are free of trans fat is very challenging."

The industry association wants national standards on trans fats so there won’t be a patchwork of local regulations. Some provincial and municipal authorities, such as British Columbia and Calgary, are moving to ban trans fats, the group said.

Health Canada said it will continue to include interested parties in future discussions about trans fats.