Trans fat cuts slow at cafeterias: report

Trans fats are still too common in foods, the Heart and Stroke Foundation said Tuesday in response to a Health Canada report.

On Tuesday, the regulator released its fourth and final round of monitoring on trans fats at small- and medium-sized restaurants and fast food chains, as well as high schools, post-secondary institutions, movie theatres and hospitals.

Trans fats raise the levels of low-density lipoprotein, or "bad" cholesterol, in the body and can lead to clogged arteries and heart disease.

The foundation estimates consumption of trans fats accounts for 3,000 to 5,000 Canadian deaths from heart disease annually.

Trans fats "can even be found at dangerous levels in foods in children's hospitals the very places that are meant to improve the health of our children," Sally Brown, CEO of the Heart and Stroke Foundation of Canada, said in a news release.

"Without government intervention, the trend will sadly continue."

The report's authors found high levels of trans fat in:

• 21 per cent of french fries.
• 26 per cent of chicken products.
• 50 per cent of bakery products.
• 60 per cent of cookies.

"There has also been progress, although slightly slower than other areas of the food service industry, in foods collected from cafeterias located in institutions," Health Canada said on its website.

Brown renewed calls for trans fats to be regulated, saying there is no incentive for many companies to comply with reductions, while she applaudedfood producers who complied with the recommendations long ago.

In June 2006, the federal Trans Fat Task Force recommended legislation to limit trans fats in processed foods. The task force a partnership between Health Canada and the Heart and Stroke Foundation called for a trans fat limit of two per cent of total fat content in spreadable margarine and five per cent in all other foods.