Appendix 14

Recommended Healthier Alternatives for Replacement of Trans Fats by Food Applications

Type of Application	Recommended Alternatives	Type of Oils	Characteristics	Comments on Health Effects
Frying fats	Medium and high stability vegetable oils	High oleic canola High oleic sunflower	High in MUFA Small amount of n-6 and n-3 PUFA Low in saturates Better oxidative stability than general vegetable oils	+ Improved fatty acid profile including ratio of n-6 to n-3 fatty acids. + May contribute to a diet which reduces CHD risk.
		Low linolenic soya Mid oleic sunflower	High in MUFA or n-6 PUFA Low in saturates Better oxidative stability than general vegetable oils	- Increased ratio of n-6 to n-3 fatty acids. + May contribute to a diet which reduces CHD risk.
Consumer and food service margarines (soft)	Interesterified oils with vegetable oil	[Palm and palm kernel (PK) stearins] with canola oils	High in MUFA Moderate in n-6 High in n-3 PUFA Low in saturates	+ Improved fatty acid profile including ratio of n-6 to n-3 fatty acids. + May contribute to a diet which reduces CHD risk.
		(Palm and PK stearins) with soya oils	Moderate in MUFA High in n-6 PUFA Moderate in n-3 PUFA Moderate in saturates	+ Better fatty acid profile than butter and hard margarines which are higher in saturated fatty acid and lower PUFA. + Expected to lower total (LDL) / HDL cholesterol ratio*
		(Fully hydrogenated vegetable oils and liquid vegetable oils) with vegetable oils	Some MUFA High in n-6 PUFA Moderate in n-3 PUFA Moderate in saturates 2 - 4 % trans	+ Better fatty acid profile than butter and hard margarines which are higher in saturated fatty acid and lower PUFA. + Expected to lower total (LDL) / HDL cholesterol ratio*
Consumer and food service margarines (hard)	Interesterified oils with vegetable oil	(Palm and PK stearins) with soya oils	Moderate MUFA and n-6 PUFA Small amount of n-3 PUFA High in saturates	+ Better fatty acid profile than butter which is high in saturated long-chain fatty acid. + Expected to lower total (LDL) / HDL cholesterol ratio*
		(Fully hydrogenated vegetable oils and liquid vegetable oils) with vegetable oils	Some MUFA Moderate in n-6 and n-3 PUFA High in saturates 2 - 4 % trans	+ Better fatty acid profile than butter which is high in saturated long-chain fatty acid. + Expected to lower total (LDL) / HDL cholesterol ratio*
Baking margarines (soft)	Interesterified oils with vegetable oil	(Palm and PK stearins) with canola oils	High in MUFA Moderate in n-6 PUFA High in n-3 PUFA Low in saturates	+ Improved fatty acid profile including ratio of n-6 to n-3 fatty acids. + Expected to lower cholesterol ratio*
	Blending of soft oils + highly saturated oils	Palm oil / Palm stearin and general vegetable oils	High in MUFA Moderate in n-6 and n-3 PUFA Moderate in saturates	+ Improved fatty acid profile including ratio of n-6 to n-3 fatty acids. + Expected to lower cholesterol ratio*
	Interesterified oils with vegetable oil	(Palm and PK stearins) with soya oils	Moderate in MUFA High in n-6 PUFA Moderate in n-3 PUFA Moderate in saturates	+ Better fatty acid profile than butter and hard margarines which are higher in saturated fatty acid and lower PUFA. + Expected to lower cholesterol ratio*.
		(Fully hydrogenated vegetable oils and liquid vegetable oils) with vegetable oils	Some MUFA High in n-6 PUFA Moderate in n-3 PUFA Moderate saturates 2 - 4 % trans	+ Better fatty acid profile than butter and hard margarines which are higher in saturated fatty acid and lower PUFA. + Expected to lower cholesterol ratio*
Consumer and food service margarines (hard)	Interesterified oils with vegetable oil	(Palm and PK stearins) with soya oils	Moderate MUFA and n-6 PUFA Small amount of n-3 PUFA High in saturates	+ Better fatty acid profile than butter which is high in saturated long-chain fatty acid. + Expected to lower total (LDL) / HDL cholesterol ratio*
		(Fully hydrogenated vegetable oils and liquid vegetable oils) with vegetable oils	Some MUFA Moderate in n-6 and n-3 PUFA High in saturates 2 - 4 % trans	+ Better fatty acid profile than butter which is high in saturated long-chain fatty acid. + Expected to lower total (LDL) / HDL cholesterol ratio*
Baking margarines (hard and laminating)	Blending of soft oils + highly saturated oils	Palm oil / Palm stearin and high stability vegetable oils	Moderate in MUFA Small amount of both n-6 and n-3 PUFA High in saturates	+ Better fatty acid profile than butter which is high in saturated long-chain fatty acid. + Expected to lower total (LDL) / HDL cholesterol ratio*
	Interesterified oils with vegetable oil	(Palm and PK stearins) with soya oils	Moderate MUFA and n-6 PUFA Small amount of n-3 PUFA High in saturates	+ Better fatty acid profile than butter which is high in saturated long-chain fatty acid. + Expected to lower total (LDL) / HDL cholesterol ratio*
		(Fully hydrogenated vegetable oils and liquid vegetable oils) with vegetable oils	Some MUFA Moderate in n-6 and n-3 PUFA High in saturates 2 - 4 % trans	+ Better fatty acid profile than butter which is high in saturated long-chain fatty acid. + Expected to lower total (LDL) / HDL cholesterol ratio*
Bakery / Food Processor Shortening Solid	Blending oils for solids and performance	Palm oil / palm stearin + medium stability vegetable oils	High in MUFA Moderate in n-6 PUFA High in n-3 PUFA Low in saturates	+ Improved fatty acid profile including ratio of n-6 to n-3 fatty acids. + Expected to lower cholesterol ratio*
	Interesterified oils with vegetable oil	(Palm and PK stearins) with canola oil	High in MUFA Moderate in n-6 PUFA High in n-3 PUFA Low in saturates	+ Improved fatty acid profile including ratio of n-6 to n-3 fatty acids + Expected to lower cholesterol ratio*
		(Palm and PK stearins) with high oleic canola oil	High in MUFA Small amount of both n-6 and n-3 PUFA Low in saturates	+ Improved fatty acid profile + Expected to lower cholesterol ratio*
	Blending oils for solids and performance	Palm oil / palm stearins / fully hydrogenated oil + medium stability vegetable oils	Moderate in MUFA Moderate in n-6 and n-3 PUFA Moderate to high in saturates	+ Better fatty acid profile than highly saturated oil shortening or animal fat. + Expected to lower cholesterol ratio*
	Interesterified oils with vegetable oil	(Palm and PK stearins) with high oleic canola oil	High in MUFA Small amount of both n-6 and n-3 PUFA Moderate to high in saturates	+ Better fatty acid profile than highly saturated oil shortening or animal fat. + Expected to lower cholesterol ratio*
		(Fully hydrogenated vegetable oils and liquid vegetable oils) with liquid vegetable oils	High in MUFA Small amount of both n-6 and n-3 PUFA Mod. to high in saturates 2 - 4 % trans	+ Better fatty acid profile than highly saturated oil shortening or animal fat. + Expected to lower cholesterol ratio*
Bakery / Food Processor Shortening Spray / Liquid	General vegetable oils	Canola or soya oils	High MUFA or n-6 PUFA High in n-3 PUFA Low in saturates Poor oxidative stability	+ Improved fatty acid profile including ratio of n-6 to n-3 fatty acids. + May contribute to a diet which reduces CHD risk.
	Medium and high stability vegetable oils	High oleic canola oil High oleic sunflower	High in MUFA Small amount of n-6 and n-3 PUFA Low in saturates Better oxidative stability than general vegetable oils	+ Improved fatty acid profile profile including ratio of n-6 to n-3 fatty acids. + May contribute to a diet which reduces CHD risk.
		Low linolenic soya Mid oleic sunflower	High in MUFA or n-6 PUFA Low in saturates Better oxidative stability than general vegetable oils	- Increased ratio of n-6 to n-3 fatty acids. + May contribute to a diet which reduces CHD risk.

*Comments on health effects are made in comparison to similar products made with partially hydrogenated oils.

Alternatives to Partially Hydrogenated Oils

Screen Criteria

Health implications

Alternatives to trans fat must contribute to a decreased net health risk by supporting the establishment of a diet with levels of trans fatty acids, total saturated fat; and individual saturated fatty acids (i.e. lauric, myristic, palmitic and stearic) that will minimize their negative impact on risk factors for CVD (i.e. serum lipids and lipoproteins) as well as adequate levels of linoleic acid and alpha-linolenic acids.

Availability

Alternatives to trans fat must be available for sale in Canada and supply must be sufficient to meet the demand before the final regulations are registered/promulgated.

Other Criteria

Functionality (level 5)

Alternatives to trans fat must provide sufficient functionality to develop products which are acceptable to consumers. However, they do not have to allow the development of products which are identical or have the same shelf life as those currently on the market.

Cost (level 4)

Cost of final product made with alternatives should be comparable to the cost of other similar products on the market. If alternatives are recommended despite the fact that cost could be deterrent to purchase products made with them, it will be taken into consideration in the development of the final recommendations.