B.C. restricts trans fats in restaurants (first Province to do so)

[Stan]

SOURCE

VICTORIA - Food outlets such as restaurants and cafeterias could face fines if they don't comply with the province's plan to restrict artery-clogging trans fats by this fall.

Mary Polak, Minister of Healthy Living Sport, announced yesterday that B.C. will be the first province to restrict trans fat in the country. Under the new rules, oils and products used to prepare food must not contain more than five per cent trans fats, while margarines must contain less than two per cent trans fats.

Food inspectors will ensure compliance by checking trans-fat levels in food ingredients.

All establishments that require a permit to operate a food service in B.C. must comply with the new regulation by Sept. 30.

Polak said fines will be levied in cases where restaurants or food services "thumb their noses completely," at the new regulations, although she couldn't put a number on the dollar value.

"But our inspectors will work with everyone to help them comply — the fines won't be excessive — it will not have an impact on licensing."

The new rules affect restaurants, delis, cafeterias, educational institutions, health-care institutions, schools, special events and bakeries. Packaged foods sold directly to the consumer with a federally approved Nutrition Facts Table on the package are exempt.

Many local restaurants have already made the switch to trans-fat free oils, said Michael Van Dyke, executive chef at the Bard and Banker. The Government Street pub, along with its sister establishments — Irish Times pub and the Penny Farthing Public House — ditched trans fats two and a half years ago.

"We saw it happening in other parts of the world and we just thought that was the best

way to go," Van Dyke said.

The non-hydrogenated, trans-fat free canola oil used is a bit more expensive, but widely available to restaurants, he said.

Mark Engels, owner of Bubby Rose¹s Bakery on Cook Street, said the government initiative is a good way to force food outlets still using trans fats to adopt a healthier way of cooking.

"Until the government comes along, they probably won¹t do anything about this," he said.

Mary Schmidt, owner of Haultain Fish and Chips, which has been around for about 85 years, said she still cooks her fare in beef fat, as she always has. She said there should be more information for restaurants on how to make the switch in a way that is affordable.

"It doesn¹t sound like it's going to be an easy go," she said.

Polak said the main concern of establishments in abiding by the trans-fat rules has been finding sources of new, acceptable oil products from suppliers and the desire to have one set of national guidelines. Polak said her ministry has been working with the Canadian Restaurant and Food Services to help with the transition.

In 2006, Health Canada and the Heart and Stroke Foundation of Canada found in a joint study that 22 per cent of the average person's trans fat intake was provided by foods consumed away from home, usually in fast-food restaurants.

In June 2007, the federal government gave the food industry two years to cut trans fats from prepared foods, warning the government would regulate if the industry didn¹t meet limits recommended by a federal task force — the same as those set by the province. But a recent Health Canada survey found packaged cookies with six times the recommended limit of trans fats, and

instant noodles with 10 times the limit.

The B.C. regulation is part of the province's new Public Health Act and follows the recommendations of Health Canada¹s Trans Fat Task Force. Other initiatives the province has introduced are mandatory exercise for students, eliminating junk food sales in all elementary and middle schools and banning smoking in public and work places.

—with files from Canwest News Service

spetrescu@tc.canwest.com

kderosa@tc.canwest.com

© Copyright © The Vancouver Sun

[Stan]

Take that McDonalds!!!

[Gail]

How does one add a trans fat? What form does it come in?

[phkrause]

Trans fat is the common name for a type of unsaturated fat with trans-isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated but never saturated.

Unsaturated fat is a fat molecule containing one or more double bonds between the carbon atoms. Since the carbons are double-bonded to each other, there are fewer bonds available for hydrogen, so there are fewer hydrogen atoms, hence "unsaturated". Cis and trans are terms that refer to the arrangement of chains of carbon atoms across the double bond. In the cis arrangement, the chains are on the same side of the double bond, resulting in a kinked geometry. In the trans arrangement, the chains are on opposite sides of the double bond, and the chain is straight overall.

The process of hydrogenation is intended to add hydrogen atoms to cis-unsaturated fats, eliminating a double bond and making them more saturated. These saturated fats have a higher melting point, which makes them attractive for baking and extends their shelf-life. However, the process frequently has a side effect that turns some cis-isomers into trans-unsaturated fats instead of hydrogenating them completely.

There is another class of trans fats, vaccenic acid, which occurs naturally in trace amounts in meat and dairy products from ruminants.

Unlike other dietary fats, trans fats are not essential, and they do not promote good health[1]. The consumption of trans fats increases one's risk of coronary heart disease[2] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.[3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.[4]

Chemically, trans fats are made of the same building blocks as non-trans fats, but have a different arrangement. In trans fatty acid molecules, the hydrogen atoms are bonded to pairs of doubly bonded carbon atoms (characteristic of all unsaturated fats) in the trans rather than the cis arrangement. This results in a straight, rather than kinked, shape for the carbon chain, more like the straight chain of a fully saturated fat.

Got that from Wikipedia.

pk

[Cosmin M.]

http://en.wikipedia.org/wiki/Trans_fat

[Dottie]

Isn't common margarine a trans fat? and other substitutes for butter that are solid at room temperature?