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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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Summary and Conclusions
This report concludes the work of the Trans Fat Task Force. It outlines the methodologies, process, considerations and evidence used by the Task Force in arriving at recommendations to effectively eliminate or significantly reduce processed trans fats in thepeoples diet.
The Task Force consisted of a diverse group of scientific experts, industry stakeholders and public health advocates. While the Task Force members had different stakes in the trans fat issue, all agreed on the negative health effects of trans fats and the need to work together to improve the overall health and well-being of people.
The Task Force noted the impressive progress made by some segments of the food industry in reducing the amount of processed trans fats in foods sold in Canada. However, it concluded that a regulatory approach would be needed to ensure that the trans fats in all processed foods are effectively eliminated or reduced to the lowest levels possible.
In presenting this report, the Task Force has attempted to address all the components of its mandate and to deal with all the issues inherent in such a complex subject. Some issues, such as the international trade implications of regulations, were beyond the expertise of the Task Force members and will need to be dealt with through the normal course of the regulatory development process.
The recommendations in the report illustrate the efforts of the Task Force to find consensus on a challenging and important public health issue. The recommendations also reflect a "made in Canada " solution. While the Danish experience may have motivated action in Canada, the Task Force decided on a uniquely Canadian approach that takes into account the Canadian marketplace, dietary patterns, existing mechanisms such as mandatory labelling and a strong desire to foster the development and use of healthier alternatives to trans fats without relying extensively on saturated fats.
The proposed regulations, broad-based industry incentives and research will:
- • Significantly improve the heart health of people and save lives;
- • Reduce the average daily intake of trans fats by people of all age groups to less than 1% of energy intake, consistent with current dietary recommendations;
- • Ensure that all people, particularly those at the highest consumption levels benefit from the virtual elimination of industrially produced trans fats;
- • Provide an approach that is feasible and consistent with approach to nutrition labelling;
- • Promote the development of alternative supplies of more healthful alternatives to trans fats;
- • Help level the playing field for all players in the food industry that must effectively eliminate industrially produced trans fats from their products.
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