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Trans fats, found in many cakes, pastries, pies, chips and fast foods, are chemically altered vegetable oils used to bulk up foods and increase their shelf life. They have no nutritional value and boost levels of "bad" cholesterol, thereby increasing the chances of a heart attack. Trans fats also occur naturally in meat and dairy products, but these pose no risk.
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Alternative Oils and Fats
The grid developed by the Expert Committee enabled the Team to assess the health benefits and health risks of each alternative. Healthier alternatives identified for the various food applications and the criteria used to assess them are presented in the table entitled "Health Assessment of Existing and Potential Alternatives to the Use of Partially Hydrogenated Oils and Fats."
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At the request of the Team, the Expert Committee on Fats, Oils and Other Lipids, a subcommittee from the Canadian Agri-Food Research Council, undertook a grid analysis of the different types of oils and fats that could be substituted for partially hydrogenated vegetable oils.
The objective was to develop an overview of the physical and chemical properties of the various oils and fats, by food application.
The grid developed by the Expert Committee focused on availability and functionality. It predicted what fats and oils would likely be used by Canadian food manufacturers, retailers and food service operators in the next few years if the use of partially hydrogenated vegetable oils were eliminated or decreased to very low levels.
The grid does not include high-stearate vegetable oil varieties as an alternative since they were not expected to be readily available in the next few years. The grid provides the projected fatty acid profiles of the various zero to low trans fat shortening and margarine alternatives that were identified for the application categories listed.