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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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"Companies should be encouraged "
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Use oils that are high in monounsaturated fatty acids as primary alternatives to partially hydrogenated vegetable oils for frying purposes; these oils are known for their moderate to high oxidative stability and their contribution to lowering the total/HDL cholesterol ratio and coronary heart disease risk.
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Select oils that are both high in omega-3 polyunsaturated fatty acids and high to moderate in omega-6 polyunsaturated fatty acids (such as canola and soybean oil) as primary sources of vegetable oils in margarines; this measure would improve the ratio of omega-6 to omega-3 fatty acids and lower coronary heart disease risk.
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Choose oils that are moderate in omega-3 polyunsaturated fatty acids in shortenings used in baking and food processing; this measure would also improve the ratio of omega-6 to omega-3 fatty acids and lower coronary heart disease risk.
"Thanks for supporting the fight against heart disease"
Our objective is based on scientific research which has already taken place in Canada, the positive results of which on public health have already been published worldwide.
In addition, for our project we are taking the social-economic impact for companies and consumers into account.