Risk Assessment of Exposure to Trans Fat in Canada

Abstract

Trans fats are undesirable because they raise LDL cholesterol and lower HDL cholesterol levels in the blood, which can lead to an increased risk of coronary heart disease. In the mid 1990’’s, researchers estimated that Canadians had one of the highest average trans fat intakes in the world, estimated to be approximately 3.7% of energy. The World Health Organization recommends that average intakes of trans fats should be less than 1% of total energy. As such Canada has pursued a multi faceted approach to decrease trans fat levels in Canadian foods. Initiatives undertaken include: mandatory nutrition labelling, the establishment of a multi stakeholder Trans Fat Task Force to develop recommendations and strategies to eliminate trans fat in Canadian foods, and most recently the monitoring of industry’’s efforts in reducing trans fats from their food products. Collectively, these initiatives have proven successful as average trans fat intakes have been reduced to 1.42% of overall energy. Further reductions in trans fat levels in the Canadian food supply are needed to meet the target of 1% of energy, the associated public health objectives, and the protection of vulnerable populations.