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As per the Communications Policy of the Government of Canada, you can request alternate formats on the "Contact Us" page. file:///C|/Documents%20and%20Settings/ASLOBODY/Desktop/Working%20folder/archive-eng.html2013-06-20 12:59:43 PM Trans Fat Monitoring Program Second Set of Trans Fat Monitoring Data July 2008 Bureau of Nutritional Sciences Food Directorate Health Products and Food Branch Health Canada Table of contents Section 1: bread products Table 1: Fatty acid composition of garlic breads collected in 2007 ............................................................................................................................. 3 Section 2: margarines and spreads Table 2: Fatty acid composition of garlic spreads collected in 2007............................................................................................................................ 5 Table 3: Fatty acid composition of soft (tub) margarines collected in 2005and 2007.................................................................................................. 6 Section 3: margarines and fats used for baking applications Table 4: Fatty acid composition of hard (print) margarines collected in 2005 and 2007 .......................................................................................... 15 Table 5: Fatty acid composition of vegetable shortening products collected in 2007 ................................................................................................ 16 Table 6: Fatty acid composition of lard products collected in 2007 ........................................................................................................................... 17 Section 4: frozen pizzas Table 7: Fatty acid composition of frozen pizzas collected in 2007............................................................................................................................ 18 Section 5: foods from restaurants and fast food chains Table 8: Fatty acid composition of restaurant pizzas collected in 2007 and 2008 ..................................................................................................... 19 Table 9: Fatty acid composition of pizza dipping sauces collected in 2007 and 2008................................................................................................ 21 Table 10: Fatty acid composition of french fries collected in 2006, 2007, and 2008.................................................................................................. 22 Table 11: Fatty acid composition of onion rings collected in 2007 and 2008 ............................................................................................................ 29 Table 12: Fatty acid composition of miscellaneous foods in 2007 and 2008.............................................................................................................. 31 Table 13: Fatty acid composition of chicken products collected in 2006, 2007, and 2008......................................................................................... 34 Table 14: Fatty acid composition of fish products collected in 2007 and 2008.......................................................................................................... 41 Table 15: Fatty acid composition of donuts collected in 2006 and 2007 .................................................................................................................... 44 1 How to use the data tables: This column indicates the saturated fats This column indicates (SFAs) expressed as a the trans fats (TFAs) % of the total fat This column expressed as a % of content. The levels of indicates the fat SFAs are included This column This column This column the total fat content. content of the along with TFAs, identifies the identifies the food identifies when The target is the 5% This column indicates food as a since SFAs are also a food products that were the food product limit recommended by the sum of the TFAs and percentage by risk factor for heart company. chosen for analysis. was analyzed. the Trans Fat Task SFAs are expressed as a weight. Force. disease. % of the total fat. Fat Product Name/ Company Sampling Date (% by weight of TFA (% of total SFA (% of total TFA + SFA (% Description food) fat) fat) of total fat) Company A french fries May 2007 16.0 32.5 23.8 56.3 Company A french fries Jan. 2008 15.7 2.7 17.0 19.7 Company B french fries May 2007 19.0 40.7 19.7 60.4 Company B french fries Jan. 2008 18.6 1.0 55.3 56.3 For Companies A and B For Company A From 2007 to 2008, the TFAs were For Company A The sum of the TFAs and SFAs is lower because the decreased to meet the 5% limit From 2007 to 2008, the levels of SFAs were decreased. This food company successfully replaced TFAs with recommended by the Trans Fat Task column is useful to look at to see if TFAs were replaced by healthier alternatives such as monounsaturated and Force. SFAs. polyunsaturated fats. For Company B For Company B From 2007 to 2008, the levels of SFAs were increased. This The sum of the TFAs and SFA remains high indicating indicates that the company replaced TFAs with SFAs. that TFAs were not replaced with healthier alternatives. 2 Table 1: Fatty acid composition of garlic breads collected in 2007 Fat 1 2 Company Product Name/ Sampling (% by weight TFA (% of SFA (% of TFA + SFA (% Description Date of food) total fat) total fat) of total fat) Canada Bread Dempsters, Garlic Aug. 2007 56.0 1.0 28.0 29.0 Company Bread (frozen) Canada Bread Villagio, Garlic Bread Aug. 2007 49.4 1.1 29.3 30.4 Company Furlani Rotis Texas Furlani Aug. 2007 34.4 1.7 24.7 26.4 Toast Garlic Loblaws Inc. In-store garlic bread Aug. 2007 64.2 18.2 19.5 37.7 Loblaws Inc. In-store garlic bread3 Jan. 2008 56.1 1.5 39.2 40.7 President’s Choice, Loblaws Inc. Aug. 2007 57.3 4.7 66.9 71.6 Garlic Bread (frozen) 1 TFA = trans fat 2 SFA = saturated fat 3 Data provided by company. The data is from calculated data, which is based on analytical data of the bread and garlic spread done separately. Health Canada has not verified the accuracy of the data. 3 Table 1: Fatty acid composition of garlic breads collected in 2007 Fat 1 2 Company Product Name/ Sampling (% by weight TFA (% of SFA (% of TFA + SFA (% Description Date of food) total fat) total fat) of total fat) Master Choice, Herb & Metro Inc. Garlic Baguette Aug. 2007 54.8 11.5 17.3 28.8 (Frozen) Master Choice, Metro Inc. Multigrain Garlic Aug. 2007 56.9 11.8 18.2 30.0 Baguette (Frozen) The Baker’s Oven, In Metro Inc. Aug. 2007 52.0 19.2 20.1 39.3 House garlic bread Compliments, Garlic Sobey’s Aug. 2007 68.4 25.1 21.1 46.2 Bread, in-store Sobey’s In-store garlic half loaf4 Aug. 2007 58.4 19.4 20.3 39.7 Villa Di Manno Bakery Garlic Bread Aug. 2007 51.5 0.9 28.8 29.7 4 The company has informed us that the product has been reformulated. The data presented in the table is not reflective of this change. 4 Table 2: Fatty acid composition of garlic spreads collected in 2007 Fat Company Product Name/ Sampling (% by weight TFA (% of SFA (% of TFA + SFA (% Description Date of food) total fat) total fat) of total fat) Derlea, Gourmet Garlic Derlea Foods Inc. Aug. 2007 53.6 0.7 28.0 28.7 Spread Golden Gate, Garlic Golden Gate Micha Inc. Nov. 2007 71.4 17.2 19.2 36.4 Spread Omega-3 No Name, Garlic Loblaws Inc. Aug. 2007 61.5 14.2 20.0 34.2 Spread Master Choice, Garlic Metro Inc. Aug. 2007 59.0 0.6 15.9 16.5 Margarine Parmalat Canada Lactantia, Garlic Butter Aug. 2007 49.8 5.1 65.6 70.7 Compliments, Garlic Sobeys Aug. 2007 72.7 13.4 20.3 33.7 Margarine 5 Table 3: Fatty acid composition of soft (tub)5 margarines collected in 20056and 2007 Fat Company Product Name/ Sampling (% by weight TFA (% of SFA (% of TFA + SFA (% Description Date of food) total fat) total fat) of total fat) Canola Harvest, 100% Canbra Foods Ltd. March 2005 70.5 32.8 13.0 45.8 Canola Canola Harvest, Canbra Foods Ltd. Oct. 2007 78.9 0.7 14.8 15.5 Original Margarine7 Golden Gate, 100% Golden Gate Micha Inc. Nov. 2007 78.4 15.1 19.0 34.1 Soya Oil Golden Gate Micha Inc. Nico, 100% Canola Oil Nov. 2007 73.1 20.6 13.3 33.9 Innovative Foods Chefmaster, Soft Tub March 2005 60.8 18.7 16.0 34.7 Innovative Foods Chefmaster, Soft Tub Sept. 2007 59.2 14.8 20.1 34.9 5 soft or tub margarines are generally used in spreading applications 6 Reference: W.M.N. Ratnayake, C. Gagnon, L.Dumais, W. Lillycrop, L.Wong, M. Meleta and P. Calway. Trans Fatty Acid Content of Canadian Margarines Prior to Mandatory Trans Fat Labelling. J.Am. Oil Chem. Soc. (2007) 84:817-825 7 Data provided by company. The new data reflects the change in oils used to manufacture margarine by Canbra Foods Ltd. 6 Table 3: Fatty acid composition of soft (tub)5 margarines collected in 20056and 2007 Fat Company Product Name/ Sampling (% by weight TFA (% of SFA (% of TFA + SFA (% Description Date of food) total fat) total fat) of total fat) No Name, Generic Loblaws Inc. March 2005 70.1 19.5 15.4 34.9 Soya No Name, Non- Loblaws Inc. hydrogenated 80% soy Nov. 2007 79.2 1.4 24.9 26.3 oil No Name, Generic Loblaws Inc. March 2005 70.9 16.1 18.8 34.9 Canola No Name, 35% Less Loblaws Inc. Oct. 2007 45.2 17.8 19.1 36.9 Fat margarine spread President’s Choice, Loblaws Inc. Celeb Non- March 2005 71.1 1.0 14.6 15.6 hydrogenated President’s Choice Loblaws Inc. Celeb Non- Nov. 2007 72.3 0.6 16.3 16.9 hydrogenated President’s Choice, Loblaws Inc. Nov. 2007 71.2 0.6 16.3 16.9 Celeb Lactose-free 7 Table 3: Fatty acid composition of soft (tub)5 margarines collected in 20056and 2007 Fat Company Product Name/ Sampling (% by weight TFA (% of SFA (% of TFA + SFA (% Description Date of food) total fat) total fat) of total fat) Margarine Thibault Inc. Nuvel, Soft Canola Oil March 2005 66.4 1.6 15.3 16.9 Margarine Thibault Inc.