The amount of trans fats in the processed foods that Canadians eat should be limited, a federal task force recommended Wednesday.

Food manufacturers use trans fats to increase shelf life of products containing partially hydrogenated vegetable oils, such as fried foods, processed snacks and baked goods like cookies and crackers.

Some oils are better suited to baking or frying.
(CBC)

Trans fats are found naturally in meat and dairy products that also contain saturated fats.

But evidence suggests trans fats are worse than saturated fats, because trans fats tend to deplete high-density lipoprotein (HDL) or "good cholesterol" levels in the blood while increasing the levels of low-density lipoprotein (LDL) or "bad cholesterol."

"Taking all the evidence into consideration, the task force agreed to a regulatory approach to effectively eliminate transfer in all processed foods," said Sally Brown, who co-chaired the task force.

The task force recommended regulations impose the following limits on trans-fat content:

• Two per cent of the total fat content in soft, spreadable tub-type margarines.
• Five per cent in all processed foods including restaurant meals. 

"We chose five per cent because at that level, our modelling shows, we get rid of the … vast majority of industrially produced trans fats in the food," said committee co-chair Mary L'Abbé, of Health Canada's nutritional sciences branch. "Going lower than that, there'd be marginal benefit for a whole lot more work." 

Currently, the trans-fat content of some baked goods could be as high as 45 per cent of total fat.

Heart benefits

The limits are meant to cut average daily intake to less than one per cent of total fat, as recommended by the World Health Organization.

The recommendations are consistent with Canada's nutrition labels, the types of products available and the eating habits of Canadians, said L'Abbé. The limits would apply to all products sold in Canada, including those made in the U.S., she said.

The task force recommended a two-year timeline for developing the regulations and up to two years for food manufacturers to implement the changes.

Bruce Holub, a nutritional sciences professor at the University of Guelph, first raised the alarm about trans fats 27 years ago. At the time, manufacturers switched away from saturated fats, thinking trans would be a healthier move.

Holub still believes a total ban on trans fats would be the best approach, but enforcing the regulations could help. "The risk of heart disease could potentially over the next two decades go down by 40 to 50 per cent."

The federal government said it will review the recommendations.

The food industry said it recognizes the need to reduce the levels of trans fats, but there are challenges, especially for smaller enterprises. 

The Canadian Restaurant and Foodservices Association released a guide for restaurants on how to reduce or eliminate trans fats.