Trans Fat Task Force

In June 2007, the Canadian Federal Health Minister supported the recommendations made by the Trans Fats Task Force to reduce industrial trans fats. The Task Force was co-chaired by Health Canada and the Heart and Stroke Foundation of Canada.

Task Force recommendations¹

For all vegetable oils and soft, spreadable margarines purchased by a retail or food service establishment for sale to consumers or for use as an ingredient in the preparation of foods on-site, the Trans Fat Task Force recommends that the total trans fat content be limited by regulation to 2% of total fat content;
For all other foods purchased by a retail or food service establishment for sale to consumers or for use as an ingredient in the preparation of foods on-site, the Trans Fat Task Force recommends that the total trans fat content be limited by regulation to 5% of total fat content. This limit does not apply to food products for which the fat originates exclusively from ruminant meat or milk products.

Impact of the recommendations

The application of these recommendations would mean that industrial trans fats would be virtually eliminated from the Canadian diet.
The average daily intake of trans fatty acids for all age groups would decrease significantly to less than 1% of total caloric intake, which meets current recommendations and those issued by the World Health Organization. The report indicates that most of the trans fats found in our diets come from foods made with partially hydrogenated oils.

References

Trans Fat Task Force. TRANSforming the food supply. September 2008. Accessed August 2007: http://www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tf-ge/tf-gt_rep-rap_e.html.

Keywords: trans fat

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