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Scientific evidence shows trans fat increases the incidence of coronary heart disease. In fact, there is no known safe level of trans fat consumption. While people are becoming increasingly aware of the heart-health risks associated with trans fat, our consumption of saturated and trans fat is very high.
Why Hydrogenated Oils Should be Avoided at All Costs
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The Danish Model
The Danish government and Danish margarine producers have been world leaders in decreasing the level of industrially produced trans fats in foods. For example, as a result of the Danish Nutrition Council's 1994 report on the effects of trans fats on health, margarine producers agreed to voluntarily reduce the processed trans fat content of their products.
In 2001, the Danish Nutrition Council concluded that this action had had a significant impact on Danish trans fat intake. However, there were still concerns about a subgroup in the population that continued to have a high intake of industrially produced trans fats from items such as french fries, microwave popcorn, chocolate bars and fast food.
In 2003, in response to recommendations from the Danish Nutrition Council, the Danish government prohibited the use in foods of oils containing more than 2% of industrially produced trans fat by 2004. Recent analyses of foods that have traditionally been significant sources of industrially produced trans fats clearly demonstrate that these trans fats have been virtually eliminated from foods in Denmark.
As well, the analyses showed that international fast food chains, while continuing to sell foods with high levels of industrially produced trans fats in other countries, had reduced the amount of these trans fats in foods sold in Denmark.
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Lessons Learned from the Danish Experience
A few salient points can be drawn from the Danish experience:
- • According to Danish authorities, the regulations had no noticeable effect on the availability, price or quality (i.e. taste and shelf life) of foods previously containing high amounts of industrially produced trans fats.
- • Trans fats were eliminated from margarines without increasing the amount of saturated fats and often with an increase in monounsaturated fats. (The same change has been observed in soft margarines sold in Canada.)
- • Although concerns about trans fats had been voiced since 1994, and although margarine producers did take steps to reduce the industrially produced trans fat content of their products, it was only after regulations came into effect that processed trans fats were virtually eliminated from the Danish food supply.
- • Multinational restaurant chains continued their operations in Denmark.
- In response to a question from the Task Force on November 2, 2005, Dr. Steen Stender of the University of Copenhagen agreed that the health benefit would probably have been just as significant if a higher limit on industrially produced trans fat, such as 4-5%, had been specified - such a limit would have been equally effective in eliminating foods that are significant sources of industrially produced trans fats from the Danish diet.
- A higher limit would also have made it unnecessary to discriminate between naturally occurring and industrially produced trans fats in foods.