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and developing possible new Canadian sources “For all other foods purchased by a retail or food service establish-
of saturated fats that can be used to produce ment for sale to consumers or for use as an ingredient in the preparation

interesterified fats and oils.” of foods on site, the total trans fat content be limited by regulation to 5%
Use of stearic acid from manipulated canola of total fat content. This limit does not apply to food products for which
oil or from full hydrogenation of liquid vegetable the fat originates exclusively from ruminant meat or dairy products.” (For

oils will be difficult to justify because butter and the moment, butter has been spared!)
meat fats—rejected because they “contribute The Task Force estimates that these recommendations, if adopted,
to heart disease”—are rich in stearic acid. It is would reduce the average trans fat intake of Canadians by at least 55 per-
clear that the industry is planning to claim that cent, which, they claim, represents less than 1 percent of energy intake. “A
industrially produced stearic acid is good but lower limit would not provide a signifi cant additional decrease in average
naturally occurring stearic acid in butter and meat trans fat intake, but it would increase the effort and challenge for indus-
fats is dangerous. “There is evidence from both try.”
metabolic and epidemiological studies,” writes
the Task Force, “that saturated fats (at least those HELP FOR THE INDUSTRY
from dairy products and meat) increase the risk Naturally the food processing and oilseed industries will need help in
of coronary heart disease.” making these changes. The report recommended incentives to “[e]nhance
the capacity of the Canadian agri-food industry to take a leadership role in
FINAL RECOMMENDATIONS this area.” The report takes on the task of reviewing available alternatives
The committee’s fi nal recommendations to partially hydrogenated fats “without raising costs for manufacturers.”
create the impression that a solution has been Finally, the Task Force urges government support to “Help the food
found: “For all vegetable oils and soft, spreadable industry communicate the healthier nature of its products to consumers”
(tub-type) margarines sold to consumers or for including “designing effective messages, targeted to key groups, about the
use as an ingredient in the preparation of foods consumption of different types of fats.” The report makes it obvious that
on site by retailers or food service establishments, the campaign to “educate” consumers about “healthy” alternatives to trans
the total trans fat content be limited by regulation fats will be used to deliver equally strident warnings about the “dangers”
to 2% of total fat content. of saturated fats.

SATURATED FATS VERSUS TRANS FATS
The Canadian Task Force on trans fatty acids did not consider the relative effects of trans versus saturated fats on any
other parameter except the total-to-HDL-cholesterol ratio. Had they looked at the effects of trans fats versus saturated
fats on the major biochemical systems, they would not have been able to conclude that saturated fats must be avoided.
The effects of saturated fats on the body chemistry are uniformly good; the effects of trans fats are very, very bad.

SATURATED FATS TRANS FATS

CELL MEMBRANES Essential for healthy function Interfere with healthy function

HORMONES Enhance hormone production Interfere with hormone production

INFLAMMATION Suppress Encourage

HEART DISEASE Lower Lp(a), raise “good” cholesterol Raise Lp(a), lower “good” cholesterol

OMEGA-3 Put in tissues and conserve Reduce levels in tissues

DIABETES Help insulin receptors Inhibit insulin receptors

IMMUNE SYSTEM Enhance Depress

PROSTAGLANDINS Encourage production and balance Depress production, cause imbalances

SPRING 2008 Wise Traditions 57