Trans Fat and Sodium Regulations

Jack Layton, may he rest in peace, introduced a motion back in 2004 for the creation of a ban for the sale of foods with artificial trans fats. This was really the start of a great thing, as since then and in the years to follow our federal government made big plans to help produce healthier foods for Canadian consumption. In 2007, the health minister at the time declared that food companies had two years to comply with specific targets for reducing trans fats in our food. We also saw in 2007 the production of a Sodium Working Group, where some of the nation's top health professionals aimed to get the current Canadian intake of sodium (salt) reduced by one third in 2016. Time sure does fly, and it doesn't take long for things to drastically change. About six months ago the sodium reduction group put forth by Health Canada was quietly disbanded, and now just last week the plans to reduce artery-clogging trans fats seem to have also been abandoned.

To give you a little background information on this latest disappointment, the government's monitoring of trans fat ended in December 2009. At this time, the majority of products in key categories like baked goods, i.e. donuts, brownies, croissants and pies, failed to meet the specified reduction targets. According to the Heart and Stroke Foundation there was some progress made, and regulations are still needed because obviously certain sections are failing to show any progress. Health Canada stated last year that the regulations were still on the table, but further reductions were needed to be able to meet the program's public health objectives and reduce the risk of heart disease. It isn't an easy task, as obviously unhealthy as they are, these fats did serve the purpose of being cost effective, and adding flavor and preservation to foods, however Health Canada are now backing away from their threat of action.

Many countries across the globe seem to be making great strides in these initiatives - Australia, Denmark, Switzerland and Brazil. Even Wal-Mart in the United States has planned to virtually eliminate artificial trans fat in packaged foods and help food manufacturers to cut the sodium in their products over the next several years. If everyone else is managing to do this, why is Canada having such as hard time?

My fear, and likely yours too, is now that the government seems to be backing down on these regulations to improve the nutritional content of the Canadian food supply, food companies will see their excuse and way out. I'm sure many people remember Campbell Soup Company commercials with a factory worker buried in all the salt that was no longer being added to their products. It was all in an effort to educate the public on initiatives Campbell's was making to reduce sodium in their product line. It seems that now, just last month to be exact, they have announced their new strategy to boost sluggish sales: adding sodium back.

About 90% of Canadians will develop high blood pressure over our lifetime. Increased sodium consumption can lead to high blood pressure, creating an array of other problems including increased risk of stroke, heart attack and kidney disease. 77% of our sodium consumption comes from packaged, processed and restaurant foods. Trans fats are found predominantly in deep fried foods, ready to eat frozen food, commercial baked goods (donuts, cakes, pies), toaster pastries, liquid coffee whiteners and packaged foods like microwave popcorn, chips and crackers. It's thought that up to 22% of heart disease can be prevented by replacing trans fats with healthier alternatives. Perhaps instead of waiting for things to happen nationally, St. John's can take a few lessons from cities like Calgary and New York City, who have become leaders and inspirations, implementing their own city-wide trans fat reduction policies.

As seen in The Telegram August 29, 2011