Page 56 - Spring2008

With the “All of the consulted experts agreed that there oil) as well as margarines and shortenings with
exception is suffi cient evidence to consider the total/HDL low to moderate levels of trans fats.”
cholesterol ratio as the primary biomarker for
of a brief assessing the effects of dietary fats on coronary A DILEMMA FOR THE INDUSTRY

mention of heart disease.” In spite of successfully manipulating the
With the exception of a brief mention of discussion about trans and saturated fats, the
biomarkers for biomarkers for inflammation, the committee focus on the dangers of trans fatty acids poses a
inflammation, avoided looking at meaningful endpoints, such real dilemma for the industry. Its options are, in
the committee as death from heart disease; and the Task Force fact, quite limited:

avoided made no mention whatsoever of the relative ef- For salad dressings and tub spreads, the
fects of trans fats versus saturated fats on other solution proposed is monounsaturated oils. The
looking at biological systems, such as lung function, kidney Task Force makes no mention of olive oil, the
meaningful function and the immune system. To do so would ideal choice. Canola oil is highly monounsatu-
endpoints, have put saturated fats in a positive light, some- rated, but canola oil is not ideal. As mentioned
in the report, it must be deodorized, a process
thing the committee was determined to avoid.
such as death The committee operated on the premise that adds up to 2 percent trans fats. And most
from heart that “trans fats are unavoidable in ordinary canola oil is industrially refi ned, which destroys
disease; and diets,” when in fact with the right public policy, vitamins, antioxidants and omega-3 fatty acids.
the industrial trans fats (as opposed to the small
Baked goods present more serious prob-
the Task Force amounts of natural trans fats that occur in meat lems. The report bemoans the fact that in some
made no fat and butter) could be completely avoided. food categories, such as cookies, snack puddings,

mention The final report expressed concern that “these crackers, granola bars, oriental noodles and liquid
changes may potentially increase the intake of coffee whiteners, “Partially hydrogenated oils
whatsoever omega-6 polyunsaturated fatty acids to undesir- have sometimes been replaced by oils in which
of the relative able levels.” Yet saturated fats are not considered 50-100% of total fat was saturated fat.” These are

effects of trans as a viable alternative. “The goal should be to obviously palm oil (50% saturated) and coconut
replace, as much as possible, trans and saturated oil (90% saturated) or fully hydrogenated coconut
fats versus fats with monounsaturated fats and maintain ad- oil (100% saturated), but the Task Force avoids
saturated fats equate intakes and a proper balance of omega-6 mentioning the specifi c names of these fats.
on other and omega-3 polyunsaturated fatty acids.. . . According to the report, “At present, the
throughout its deliberations, the Task Force has only viable alternative to partially hydrogenated
biological been concerned that consumption of saturated fats in baked goods appears to be fats and oils
systems, such fats should not increase signifi cantly as a result containing a signifi cant proportion of saturated
as lung of limitations on trans fats.” The committee fatty acids. However, the use of saturates in baked
stipulated that foods whose trans fat content has goods should not lead to an overall increase in
function, been reduced must also be low in saturated fat in saturated fat intake as the use of saturates plus

kidney order to carry a “trans fat free” claim. trans fats in other categories have been decreas-
The report makes only brief (and dismis-
function and sive) mention of butter, coconut oil and palm ing.” Solutions for the industry include develop-
the immune oil as alternatives for partially hydrogenated ment of new more stable varieties of canola high
system. vegetable oils in baked goods and no mention at in saturated stearic acid and full hydrogenation to
all by name of lard or beef and lamb tallow, the produce solid fats high in saturated stearic acid.
safe and logical fats for frying. “All the invited “For harder fats used in margarines and shorten-
experts, including those providing written feed- ings, the Task Force favoured products prepared
back, agreed that butter and other animal fats are by the interesterifi cation of highly saturated oils
not a good replacement for partially hydrogenated or fully hydrogenated oils with different pro-
oils.” Why? Because “[b]utter has been shown portions of non-hydrogenated liquid vegetable
to have a greater adverse effect on the total/HDL oils.” In fact, the report encouraged research into
cholesterol ratio than all the other solid dietary “increasing the range and levels of saturated fatty
fats (e.g. palm oil, palm kernel oil and coconut acids in certain oilseed varieties, and identifying
56 Wise Traditions SPRING 2008