Media
Melbourne Age Sunday 20th August 2006
Packaged food, margarines and even chiko rolls may soon carry warnings about their trans fat content, which research has revealed can increase the chance of coronary heart disease by more than 20 per cent.
But Rosemary Stanton and other nutritionists say food regulators should go further and adopt the Danish standard, banning all products with more than 2 per cent trans fat. "Manufacturers don't have to have this stuff. They can process their fats by other methods, its just a bit more expensive" Ms Stanton said.
Clinical trials conducted by Oxford University recently published in the British medical journal found that a 2 per cent increase in the consumption of trans fatty acids can lead to a 23 per cent increase in coronary heart disease.
Trans fats are added to most fast foods and to a range of baked supermarket goods, confectionary and sandwich spreads, to improve taste, texture and shelf life. continued.
Footnote from Thomas Chipman.
The oil used to cook Thomas Chipman corn chips is certified to be non hydrogenated, and independent laboratory tests in Australia show the trans fat level of our finished product to be an negligible 0.024% per 100g of chips. In many countries this would be considered a "No Trans Fat" product.