September 12, 2002 – Starting next year, the Food and Drug Administration (FDA) will require manufacturers to label their products for the trans fatty acid content of processed foods. In Canada, new nutrition labeling regulations where the trans fatty acid content will appear on the same line as saturated fat is also due to come into effect at the end of this year or in early 2003. At that time, manufacturers will have two years to comply with the new Health Canada regulations.1
In 1994, a group of consumers asked the FDA to add trans fatty acid content to nutrition labels. The American agency gave its approval in 1999, but a delay in the implementation process allowed it to support its decision more firmly with a recent report from theInstitute of Medicine – the medical section of the National Academy of Sciences – which recommends reducing the consumption of trans fats.
Trans fatty acids, known to be harmful to health, are mainly vegetable oils that have been hydrogenated or partially hydrogenated after heating to high temperature (320 ° F), a process that solidifies them to make margarine or shortening and which makes them stable to heat or oxidation. They are present in many processed foods, baked goods, pastry and fried foods. Their bad reputation comes from the fact that they increase the level of low density lipoproteins (LDL or “bad” cholesterol) and decrease the level of high density lipids (HDL or “good” cholesterol). They are therefore associated with an increased risk of cardiovascular disease.
Élisabeth Mercader – PasseportSanté.net
According to InteliHealth, September 3, 2002.
1. Health Canada. New and improved nutritional labeling. [Consulté le 10 septembre 2002]. http://www.hc-sc.gc.ca/hppb/la-nutrition/etiquettes/f_before.html
