Snack Time: The Skinny on Trans Fats

Snack Time: The Skinny on Trans Fats

On September 15th, 2017 Health Canada announced its notice to prohibit Partially Hydrogenated Oils (PHO) in food in Canada. This prohibition will take effect on September 15, 2018 and will impact food production and labelling in Canada.

As a Dietitian, I was excited to learn of Health Canada’s recent announcement to reduce the prevalence of trans fats in our food supply, helping Canadians to achieve a healthier diet.

Trans fats are produced through the partial hydrogenation of polyunsaturated fats. Hydrogenation is a chemical process that effectively turns the healthier liquid oil into a semi-solid fat and consequently creates trans fats. Similar to saturated fats, trans fats can raise your bad cholesterol (LDL) and lower your good cholesterol (HDL) increasing your risk of heart disease. You can find trans fats in many processed foods like vegetable oil shortening, hard margarine, coffee whiteners, commercially prepared baked goods, potato and corn chips, crackers, microwave popcorn and deep-fried foods.

To learn more about this action from Health Canada you can visit their website.

Kim Jeffery has been a Registered Dietitian for 25 years and is a member of the College of Dietitians of Alberta. For the past 7 years Kim has used her expertise to help ensure the meals produced at Calgary Meals on Wheels are nutritious and healthy for our clients.