Trans Fat
Fats in foods are made up of 4 different types of fatty acids - polyunsaturated, monounsaturated, saturated and trans. Trans fats are found naturally in some animal-based foods, but are also formed when liquid oils are made into semi-solid fats like shortening and hard margarine. Scientific evidence has shown that dietary trans fats can increase your risk of developing heart disease. You can reduce this risk by choosing healthier foods that contain little or no trans fat. Check the Nutrition Facts on food labels.
While Canadians have reduced their total fat intake over the last two decades, we are still consuming too much saturated and trans fat. In fact, Canada has one of the highest consumption rates of trans fatty acids in the world.
What’s Being Done?
Since November 2004, Health Canada has been working with the Heart and Stroke Foundation of Canada, through a multi-stakeholder task force to develop recommendations and strategies for reducing trans fats in Canadian foods to the lowest level possible. The Task Force released its final report, TRANSforming the Food Supply, in June 2006.
For Consumers
Background Material
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