Officials with McDonald's Canada said Monday the fast-food company will delay posting nutrition information on its packaging until it can find a sustainable supply of trans-fat free cooking oil.

McDonald's announced its plans to include nutrition information on its wrappers last October.

The company said it plans to unveil the new packaging in Canada next year.

Ron Christianson, a McDonald's spokesperson, said the restaurant's decision to revise its menu has had a direct impact on the deadline.

Christianson said the company has been examining oil options since 2003 but has had a difficult time finding a sustainable supply of trans-fat free oil.

"We can't make a change and then run out. We want to ensure that it's long-lasting and it's the right and best choice for our customers. We have not been able to locate that as of yet."

Until the restaurant can pinpoint the oil source, it will delay creating the new packaging with the nutrition information.

Trans fats, which raise the levels of low-density lipoprotein or "bad" cholesterol in the body, are created when liquid oils are turned into solids.

Increasing risk of heart disease

Health officials say consumption of trans fats significantly increases the risk of heart disease. While Health Canada has made significant strides in creating rigorous food labelling guidelines, critics often decry the lack of available information in restaurants.

Members of Parliament today were scheduled to debate a private member's bill, introduced by Scarborough Southwest MP Tom Wappel, calling for an amendment to the Food and Drugs Act to include food labelling in restaurants.

Under Canada's food labelling system, pre-packaged foods and drinks must list information on calories, fat, saturated and trans fats, cholesterol, sodium, carbohydrates, fibre, sugar, protein, calcium, iron, vitamin A and C in a nutrition box. However, food producers such as restaurants and bakeries do not have to disclose any nutritional information.

In June 2006, Health Canada and the Heart and Stroke Foundation of Canada chaired a joint task force on the issue of trans fat. The task force noted that 22 per cent of the average trans-fat intake is provided by foods consumed away from home, usually in fast-food restaurants.

However, the task force advised that restaurants would have a difficult time providing nutritional information given limited space on menus and menu boards.

Despite the limitations, 26 major restaurant chains have voluntarily committed to providing nutrition information to consumers in pamphlets, tray liners and websites under guidelines established by the Canadian Restaurant and Foodservices Association.