Report No. 034-12

TO: Chair and Members of the Board of Health
FROM: Graham L. Pollett, MD, FRCPC, Medical Officer of Health
DATE: 2012 March 22

Reducing Artificial Trans Fat: Need For Action

Recommendation

It is recommended:

1.   That the Board of Health petition the Federal Minister of Health, The Honourable 
Leona Aglukkaq to proceed with regulation of trans fat in the Canadian food supply as recommended by the Health Canada Trans Fat Task Force; and further

2.   That the Board of Health petition the Provincial Minister of Health and Long-Term Care, The Honourable Deb Matthews to initiate a Trans Fat Reduction Initiative patterned after that implemented in British Columbia.

Background

Artificial trans fats are produced in industry when hydrogen molecules are added to unsaturated vegetable oils to make them more stable and make liquid oils become solid at room temperature.  Artificial trans fats are commonly found in margarine, baked goods, crackers, and deep-fried foods. 

In 2009, the World Health Organization (WHO) confirmed that artificial trans fats adversely affect cardiovascular risk factors and increase the risk of coronary disease events. WHO experts concluded there was sufficient evidence to recommend that artificial trans fats be significantly reduced or virtually eliminated in the food supply.

Cardiovascular disease (CVD) is the leading cause of death and hospitalization in Middlesex-London.  Ischemic heart disease was the leading cause of death in men aged 45 to 64 and seniors, the third leading cause for women aged 45-64, and responsible for more than twice as many deaths as any other cause in 2007.

Health Canada Trans Fat Task Force

In 2006, the federally established Trans Fat Task Force recommended an immediate need to regulate the amount of trans fat in the Canadian food supply (Appendix A).  In 2007, the Minister of Health announced thatCanada was requesting the food industry voluntarily reduce artificial trans fat to 2% of the total fat content in vegetables oils and margarines and 5% in all other foods within two years.  The Minister proposed to enact regulation should a two-year voluntary approach not yield significant reductions by June 2009. 

Trans Fat Voluntary Reduction Monitoring Program

The final results of the Trans Fat Monitoring Program (2006 to 2009) indicate that a considerable portion of products available in Canada still contain unacceptable levels of trans fat, including many foods often consumed by children (e.g., donuts, cookies, and crackers).  The daily average consumption of artificial trans fat by Canadians decreased from 8.4 grams in the mid-1990s to 3.4 grams in 2008 at the end of the voluntary reduction period. However, 3.4 grams is still above the WHO recommended target of limiting trans fat intake to less than 1% of overall energy intake or 2 grams or less based on a typical 2000 calorie per day diet. There is also a disparity in exposure to trans fat and heart disease risk factors, given that “trans fat-free” products generally cost more. 

Need For Further Action

In July 2011, the Toronto Board of Health reviewed the report, Reducing Artificial Trans Fat in Toronto: Need for Action (Appendix B). This document provides an excellent overview of the issue including a summary of initiatives taken in other jurisdictions. Of particular note is the approach taken in British Columbia. One key recommendation is the need for federal regulation of artificial trans fat.  Federal regulation is supported by many organizations, including the Canadian Restaurant and Foodservice Association, the Centre for Science in the Public Interest, Dietitians of Canada, and the Ontario Public Health Association. In addition to recommending regulation, the Toronto Health Department report recommended:

1.   Federal government to enact legislation to restrict artificial trans fat in the Canadian food supply, including new and imported foods

2.   Federal government to ensure that sectors yet to comply with the voluntary targets and new and imported foods meet the recommended levels

3.   Health Canada to ensure comprehensive, timely monitoring of trans fat in the Canadian food supply with the public reporting of results, to better inform the focus of federal regulation and better understand population exposure to artificial trans fat

4.   Public health stakeholders to advocate to the federal Minister of Health to follow through with the government’s commitment to reduce artificial trans fat to the recommended maximum levels

In February 2012, Minister Aglukkaq announced that the federal government will continue to work with the food industry to voluntarily reduce trans fat instead of imposing regulations. 

Conclusion

Cardiovascular disease is a leading cause of death and illness nationally, provincially and locally.  The burden of heart disease in Middlesex-London requires attention.  One important strategy to prevent heart disease is reducing artificial trans fat in food. Action at both the provincial and national level is required if significant progress is to be made. The importance and effectiveness of trans fat reduction regulation has been demonstrated in other jurisdictions. It demonstrates the need for provincial and federal action in this regard. Health Canada and the Ontario Ministry of Health and Long-Term Care need to legislatively address the reduction of artificial trans fat in food.

This report was prepared by Ms. Kim Leacy, Public Health Dietitian and Ms. Linda Stobo, Manager, Chronic Disease Prevention and Tobacco Control Team. 

Graham L. Pollett, MD, FRCPC
Medical Officer of Health

This report addresses the following requirement(s) of the Ontario Public Health Standards:

Chronic Disease Prevention Requirements 5, 11