Ottawa, Ontario, Canada (AHN) - Health Minister Leona Aglukkaq admitted that the government’s voluntary approach to reduce trans fat content of food companies and dining establishment has not been successful.
The failure would make it necessary for Health Canada to issue strict regulations that would limit the use of ingredients that have the potential to clog arteries.
Aglukkaq said based on results of the two-year voluntary program, the trans fat content of many processed food and restaurant meals are still high on trans fat contents.
High on the list are bakery products, doughnuts, cookies and deserts, the health minister said.
The ministry set June 2007 targets to reduce the trans fat contents to two percent of vegetable oils and spreadable margarine and five percent for all other foods.
Based on Health Canada’s monitoring, only 25 percent of croissants, 36 percent of doughnuts, 36 percent of pies and 45 percent of brownies meet the government-set trans fat reduction targets. However, 58 percent of popcorn and 65 percent of packaged cookies meet the five percent limit, while 59 percent of chicken products and 78 percent of French fries in fast food outlets and family restaurants follow the trans fat targets.