Just in time for the holidays, a former trans-fat heyday of cookies and sweets, federal Health Minister Tony Clement has announced that the government's trans-fats monitoring program has been a success.
But for Burger King, singled out as a trans-fat "king," the news isn't so good.
Food companies often use trans fats because they're less expensive and allow their products to stay fresh on the shelves longer.
(CBC)
The government announced the monitoring program in June, when it called on the food industry to add the lowest levels of trans fats to its products, based on the Trans Fat Task Force's recommendations.
The task force, a partnership between Health Canada and the Heart and Stroke Foundation of Canada, was set up to provide guidance to the industry on how to reduce trans-fat content in food. Its guidelines included limiting trans fats to two per cent of all fat content in vegetable oils and spreadable margarines, and five per cent in all other foods.
Those foods that were tested as part of the monitoring program included top-selling brands of:
- Pre-packaged foods sold in grocery stores such as cookies, crackers, frozen potatoes and chicken products, granola bars and muffins.
- Restaurant fast foods, which included chicken strips, chicken nuggets, doughnuts, fish dishes and french fries.
"This data shows us that in all food categories that were analyzed, there are many successful examples of trans-fat levels being reduced," said Clement at a press conference Thursday in Toronto.
Burger King on hit list
The Heart and Stroke Foundation said Thursday that it was pleased with the government's findings.
"Many companies have made significant progress in reducing trans fats, which we applaud," Sally Brown, foundation CEO, and co-chair of the national Trans Fat Task Force, said in a release.
"But other companies do not seem to be getting the message.This monitoring data will help get that message to consumers."
The foundation also released a sampling of Burger King's most popular foods, along with each menu item's trans-fat content.
| Trans-fat content of Burger King's most popular foods | |||
|---|---|---|---|
| Product | Sampling Date | Trans fat (% of total fat) | Number of times higher than task force recommendation |
| Chicken Nuggets | March 2007 | 23.6 | 4.7 times higher |
| Fish Filet | March 2007 | 37.7 | 7.5 times higher |
| French Fries | Oct 2006 | 43.8 | 8.8 times higher |
| Apple Turnover | April 2007 | 40.1 | 8 times higher |
| Hash Browns | March 2007 | 41.9 | 8.4 times higher |
| Onion Rings | May 2007 | 19.9 | 4 times higher |
| (Source: Heart and Stroke Foundation) | |||
Brown spoke specifically about fast-food chain Burger King, which the foundation called the "King of Trans Fat," due its ongoing use of unacceptably high levels of trans fats in many of its products.
She said the practice calls into question the company's concern about customers' heart health.
Burger King pledges to reduce trans fats
Burger King's manager of marketing, Cameron Loopstra, responded to Health Canada's report on Thursday.
"Burger King Restaurants of Canada respects Health Canada's initiative regarding the reduction of trans fats. One of the highest priorities for the Burger King system is transitioning our restaurants to be free of added trans fat," he said in an e-mail to CBC News.
Loopstra said the cooking oil used in all of Burger King's restaurants across Canada will be trans fat free by the end of 2008 — a transition that will begin on Jan. 1 in restaurants in Calgary.
Trans fat is derived in a chemical process known as "partial hydrogenation" which converts liquid oils to a semi-solid form. Food companies often use trans fats because they're less expensive and allow their products to stay fresh on the shelves longer.
According to Clement, the food industry in many cases now substitutes healthier ingredients for high-fat ones to reduce trans-fat levels.
One such company is Cara Operations Ltd., as well its outlet Swiss Chalet, noted Brown.
"Swiss Chalet, one of the Cara brands, was the first national restaurant chain to join the foundation's Health Check program and offer Health Check menu options," said Brown. "We look forward to working with other restaurants to improve Canadians' choices when they eat out."
Clement added that more progress still needs to be made.
"This is great news, but we still have work to do as some foods continue to have trans-fat levels that are too high."
The next report from the monitoring group is expected next spring.
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