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Environmental Health

Environmental Health

Trans Fats

Frequently Asked Questions

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  1. What is trans fat?
  2. Which foods have industrially produced trans fat?
  3. Why is trans fat bad?
  4. How do I know if I need to meet the trans fat requirements?
  5. When do the requirements begin? Which food items does it involve?
  6. How do I know if a food meets Phase 1 requirements?
  7. How do the new requirements affect my bakery?
  8. What if I cook and bake in the same kitchen?
  9. I have already changed the margarine, oil and shortening to meet the requirement. Is there more I need to do?
  10. How long must I keep the ingredient lists and Nutrition Fact tables?
  11. I buy bottles of oil that are shipped in a box. The bottles do not have labels but the box does. Do I need to save the labels on the box?
  12. When will the Calgary Health Region begin issuing violations?
  13. Will violations be noted as "critical"?
  14. What can I use to fry or deep-fry instead of products that have trans fat?
  15. What can I use for baking instead of shortening?
  16. Which fats are healthy?
  17. Can I still use butter, beef tallow, suet, and lard?
  18. Where can I get more information about healthy fats?

What is trans fat?

Trans fat is a type of fat that raises the risk of heart disease. The majority of trans fats are industrially produced, meaning that they are produced through a process called "hydrogenation". Hydrogenation changes vegetable oil into semi-solid or solid fat.

Trans fats also occur naturally. Small amounts of trans fat are naturally present in foods such as dairy products, beef and lamb.

The new requirements only apply to industrially produced trans fat because it is the largest source of trans fat in our diet.

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Which foods have industrially produced trans fat?

Industrially produced trans fat are found in foods made with hydrogenated vegetable oil. Foods that contain industrially produced trans fat include hard margarines, shortening and frying oils and foods made with these products. This includes baked goods such as cookies, dry mixes and deep-fried foods like potato chips and crackers.

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Why is trans fat bad?

Trans fat increases the risk of heart disease more than any other type of fat. It raises the level of bad cholesterol (LDL) and lowers the amount of good cholesterol (HDL) in the blood. Research shows that replacing trans fat with healthy fats may decrease the risk of heart disease by as much as 22%.

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How do I know if I need to meet the trans fat requirements?

All businesses that need a Food Handling Permit from the Calgary Health Region must meet the trans fat requirements. Also, special events that require health approval must meet the trans fat requirements.

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When do the requirements begin? Which food items does it involve?

The implementation of the Calgary Health Region's trans fat requirements will occur in two phases. Phase 1 began January 1, 2008. Phase 1 limits the trans fat content of the following foods:

  • hydrogenated margarines, oils or shortenings used for deep-frying, frying, sauteing, or grilling shall have a trans fat content of not more than 2% of the total fat content.
  • hydrogenated margarines, oil or shortening (including garlic spread) used as a spread on sandwiches, vegetables, potatoes, rice etc. shall have a trans fat content of not more than 2% of total fat content.

Phase 2 begins July 1, 2009. Phase 2 limits the trans fat content of the following foods:

  • any food item for use, service, sale or storage that contains hydrogenated margarines, oils or shortenings shall have a trans fat content of not more than 5% of the total fat content.

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How do I know if a food meets Phase 1 requirements?

First ask yourself if the food is a margarine, oil or shortening used as a spread or for deep-frying, sauteing, or grilling? If the answer is no, the food is not affected by Phase 1. If the answer is yes, go to Step 1.

Step 1

  • Look at the label or ingredient list for the words "hydrogenated", "partially hydrogenated", "margarine", or "shortening".
  • If you do not see any of these words, the food meets Phase 1 requirements. If you do find any of these words, go to Step 2.

Step 2

  • Look at the Nutrition Facts table to find the trans fat content.
  • If the product has no trans fat, the food meets Phase 1 requirements.
  • If the trans fat content is not more than 2% of the total fat, the food meets Phase 1 requirements. If the trans fat content is more than 2%, the food does not meet Phase 1 requirements.
  • If there is no Nutrition Facts table, go to Step 3.

Use the information on the Nutrition Facts table to help you calculate the percentage of trans fat in food.


Percentage of trans fat = (grams of trans fat ÷ grams of total fat) x 100%

 

Step 3

  • Ask the supplier for a list of the product's ingredients. If you do not see any of the words "hydrogenated", "partially hydrogenated", "margarine", or "shortening", the food meets Phase 1 requirements.
  • If you do see any of these words, you must ask the supplier for the trans fat and total fat content of the product per serving. Determine the percentage of trans fat using the calculation above.
  • If the trans fat content is not more than 2% of the total fat, the food meets Phase 1 requirements.
  • If the trans fat content is more than 2% of the total fat, the food does not meet Phase 1 requirements.

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How do the new requirements affect my bakery?

Bakeries and baking ingredients will be affected in Phase 2 only. Beginning July 1, 2009, all foods or ingredients used in baking shall have a trans fat content of not more than 5% of the total fat content.

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What if I cook and bake in the same kitchen?

Phase 1 requires that margarines, oils and shortenings used as spreads or for deep-frying, frying, sauteing or grilling have a trans fat content of not more than 2% of the total fat content.

Bakeries and baking ingredients will be affected in Phase 2 only. Beginning July 1, 2009, all foods or ingredients used in baking shall have a trans fat content of not more than 5% of the total fat content.

Until July 1, 2009 you can continue to use margarines, oils and shortenings for baking that contain trans fats, however, you will have to demonstrate that the margarines, oil and shortenings used as spreads and for deep-frying, frying, sauteing and grilling meet Phase 1 requirements. If you choose to use margarines, oils and shortenings for baking that contain trans fats, they must be segregated from the products used as spreads or for deep-frying, frying, sauteing, or grilling.

If you want to use a single margarine, oil or shortening for both cooking and baking, it must have a trans fat content of not more than 2% of the total fat content.

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I have already changed the margarine, oil and shortening to meet the requirement. Is there more I need to do?

You must save the ingredient lists and "Nutrition Facts" tables for all margarines, oils and shortenings used as spreads and for deep-frying, frying, sauteing and grilling. You can leave the label on the product or you can keep it in a separated place. You need to keep these for the Public Health Inspector.

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How long must I keep the ingredient lists and Nutrition Fact tables?

You must save the labels until you have used all of the product.

When Phase 2 begins July 1, 2009, you will also need to save the label for any product made with oil, shortening, or margarine no matter how you use that product. For example, if you use a frozen French fry product that has oil as an ingredient, you must save the label for the French fries.

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I buy bottles of oil that are shipped in a box. The bottles do not have labels but the box does. Do I need to save the labels on the box?

Yes. Save the ingredient list, the "Nutrition Facts" table, the brand name, and the product name until you have used all of the product.

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When will the Calgary Health Region begin issuing violations?

Public Health Inspectors will begin to issue violations on January 1, 2008.

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Will violations be noted as "critical"?

Violations will not be critical. Public Health Inspectors will note them on your inspection report and post them on the Calgary Health Region public website. Inspectors will give you orders to meet the trans fat requirements. Ongoing violations may lead to a suspension of your Food Handling Permit.

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What can I use to fry or deep-fry instead of products that have trans fat?

Ask your supplier for oils that have a trans fat content of not more than 2% of the total fat content. There are many products available for frying that are trans fat-free including high stability canola oils for deep-frying. Your supplier should have a range of options.

Product lists that meet the trans fat requirements can be found on the Calgary Health Region's website.

Oils for deep-frying, frying, grilling and sautéing (up to 2% Trans Fat)

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What can I use for baking instead of shortening?

Ask your suppliers about non-hydrogenated margarine and shortening options. There are now products available specifically for baking that are trans fat-free.

Since it may take time to find the best product for your recipes, the Calgary Health Region recommends testing different trans fat-free ingredients well before July 1, 2009, when the requirements for bakeries and baking come into effect.

Product lists that meet the trans fat requirements an be found on the Calgary Health Region website.

  • Margarines, shortenings and margarine-butter blends for baking (up to 5% Trans Fat)

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Which fats are healthy?

Healthy fats are monounsaturated and omega-3 and omega-6 polyunsaturated fats. When eaten in healthy amounts, these fats can protect the heart and arteries. Oils high in monounsaturates are olive oil and canola oil. Omega-3 polyunsaturates are highest in vegetable oils such as canola and soybean oils. Omega-6 polyunsaturates are highest in vegetable oils such as corn, sunflower and soybean oils.

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Can I still use butter, beef tallow, suet, and lard?

You can still use them. Butter, beef tallow, suet and lard do not contain trans fat but they do contain saturated fat. Canada's Food Guide recommends that Canadians limit their intake of saturated fat because they also contribute to heart disease. Healthy fats such as non-hydrogenated margarine and canola, sunflower, safflower, corn and olive oil are recommended.

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Where can I get more information about healthy fats?

Resources for Restaurant Operators

 

 

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