Trans Fat

BC is the first province in Canada to restrict trans fat in all prepared and served foods in BC restaurants.

Trans fat comes in two forms - naturally occurring in meat or dairy products and industrially-produced, in oils, spreads and margarines and hidden in prepared foods like donuts, croissants and other baked goods. Trans fat increases a person's risk of coronary heart disease by raising levels of bad cholesterol and lowering levels of good cholesterol, leading to clogged arteries.

All foodservice establishments that require a permit to operate a food service in BC were meant to comply with the new regulation starting September 30, 2009.

This includes restaurants, delis, cafeterias, educational institutions, health care institutions, schools, special events, and bakeries. Packaged foods sold directly to the consumer that have a federally-approved Nutrition Facts Table on the package are exempt from the regulation.

Introducing the regulation to restrict industrially-produced trans fat is part of BC's new Public Health Act. This regulation follows recommendations of Health Canada's Trans Fat Task Force. As it is technically impossible to eliminate trans fat completely, the regulation restricts the amount of trans fat content of oils and spreadable margarines to two per cent of total fat and restricts trans fat content of all other foods to five percent of total fat content of the food.

The Province has worked with the Heart and Stroke Foundation for the past year to consult with industry here in the province and prepare them for this change.

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