Methods and Opportunities for Reducing or Eliminating Trans Fats in Foods This report reviews the methods available to reduce or eliminate industrially produced trans fatty acids from the Canadian food supply. The report considers alternatives to trans fats and possible innovations that might help Canadians achieve the public health objective. Report prepared for Market and Industry Services Branch Agriculture and Agri-Food Canada By S. J. Campbell Investments Ltd., Cochrane, Alberta Food BioTek Corporation, Toronto, Ontario March 31, 2005 Correspondence Stewart J. Campbell, PhD, MBA, P.Ag. S. J. Campbell Investments Ltd. 43 West Terrace Drive, Cochrane, Alberta, Canada T4C 1R5 Phone: 403 932 2372 Fax: 403 932 2374 Email:
[email protected] Information contained in this report consists of opinions expressed by the author; consequently, the views expressed herein are those of the originators and do not necessarily represent the opinions of Agriculture and Agri-Food Canada or the Government of Canada. The Government of Canada and it employees, servants or agents make no representations or warranties as to the accuracy or completeness of the information contained in this report. Parties who rely on the information do so at their own risk. Methods and Opportunities for Reducing or Eliminating Trans Fats in Foods Executive Summary Executive Summary For some time, Canadians have been learning about the health implications of trans fatty acids produced industrially during oil refining. Trans fatty acids have been implicated as in- creasing levels of LDL-cholesterol and lowering the beneficial levels of HDL-cholesterol in the blood. A decrease in the consumption of trans fatty acids is being identified as impor- tant to lowering the risk of coronary heart disease.