Canadian food companies are being asked to trim trans fats voluntarily from their products within two years, despite recommendations made by a parliamentary task force calling on the federal government to force mandatory compliance.

What are trans fats?
Trans fats raise the levels of low-density lipoprotein or "bad" cholesterol in the body and can lead to clogged arteries and heart disease. Trans fats, initially believed to be a cheaper and healthier alternative to butter and lard, are created when liquid oils are turned into solids.

Federal Health Minister Tony Clement on Wednesday said Health Canada recognized the importance of reducing trans fats from Canadian diets as a means of preventing the risk of heart disease. He noted, however, that the federal government would not adopt the Trans Fat Task Force's recommendations to establish regulatory trans fat limits by June 2008.

"We are giving industry two years to reduce trans fats to the lowest levels possible as recommended by the Trans Fat Task Force," Clement said in a release. "If significant progress has not been made over the next two years, we will regulate to ensure the levels are met."

Clement said Health Canada was calling on food producers to restrict trans fat content in vegetable oils and soft margarines to two per cent of the total fat content. For all other foods, trans fat levels should not exceed five per cent.

Food manufacturing and service stakeholders, health experts and consumer groups were among the members who served on the task force.

Report recommended regulations to be set by 2008

In the task force's June 2006 report submitted to the minister of health, they proposed that the federal government should finalize regulations by June 2008 to be followed by a phase-in period of one year.

The report also suggested following the model set by the Danish government, which in 2004 banned the use of food oils containing more than two per cent industrially produced trans fat. Danish authorities said the regulations didn't affect availability, price or quality of the reformulated foods.

Starting July 1, restaurants in New York City must eliminate oils, shortenings, and margarines containing trans fats.
(Dima Gavrysh/Associated Press)

Critics suggested the decision to allow companies to scale back trans fat levels voluntarily is related to trade policies with the U.S., which Clement acknowledged.

"It was a factor that was brought to my attention; quite frankly it was not the determining factor," he told the Canadian Press. "Health and safety of Canadians always has to come first, ahead of trade relations."

Trans fat bans considered in Calgary, Toronto

Calgary public health officials have said they plan to ban trans fats in restaurants by October 2008 while Toronto has also said it is considering a similar ban.

The Canadian Restaurant and Foodservices Association, representing 34,000 foodservice operators, says the country should adopt a co-ordinated national approach.

These campaigns build on a decision to eliminate trans fats from oils, shortenings, and margarines used in New York City restaurants by July 1. Restaurants will have until July 2008 to eliminate trans fats from all other foods.