B.C. government restricts trans fat
B.C. will become the first province in Canada to restrict trans fat in foods prepared and served at restaurants, Mary Polak, the minister of Healthy Living and Sport, announced Saturday.
The province is hoping to squeeze out the majority of trans fat from restaurants, delis, bakeries, cafeterias, schools and health-care institutions by this fall.
Polak said the bulk of the trans fats come from fried foods, so the key is to use non-hydrogenated oil in deep fryers.
"So if you were to switch, instead, to a sunflower oil, a canola oil, or even a soybean oil, then you can be making that change and still complying with the guidelines," Polak said.
What are trans fats?
Trans fats raise the levels of low-density lipoprotein or "bad" cholesterol in the body and can lead to clogged arteries and heart disease. Trans fats, initially believed to be a cheaper and healthier alternative to butter and lard, are created when liquid oils are turned into solids.
The new regulation restricts the amount of trans fat content in oils and spreadable margarines to two per cent of the total fat content, and five per cent for all other foods.
However, the Canadian Restaurant and Foodservices Association said federal regulations are needed for an effective battle against trans fats.
Spokesman Mark von Schellwitz said the new provincial regulation is incomplete — and potentially expensive.
"Because the regulation doesn't apply to the supplier community, they could certainly charge more for trans-free alternatives than the others. The real solution here would have been a comprehensive thing that that deals with the entire food industry, not just food service," he said.
Scientific evidence shows that dietary saturated and trans fats can increase a person's risk of developing heart disease.
All food service establishments that need a permit to operate in B.C. will be required to comply with the new regulation by Sept. 30, 2009.