Learn about the different fats in food and which foods are sources of fats that should be preferred or limited.
On this page
- About fats
- Sources of fat
- Health effects and recommendations
- Situation in Canada
- Using the food label
- For more information
Fat is an important nutrient for your body. It:
- gives you energy
- helps your body grow and develop
- helps your body absorb vitamins A, D, E and K
The 3 different kinds of fat are:
These 3 fats have different effects on your health.
Sources of fat
Trans fats can be found naturally in some animal-based foods or can be industrially produced.
They occur naturally in foods such as:
- dairy products
Industrially produced trans fats are formed during food processing. Some liquid vegetable oils, such as canola and soybean oil, contain small amounts of trans fats. These are formed unavoidably during the refining process.
The main source of industrially produced trans fats are partially hydrogenated oils. These oils are used by food manufacturers to improve the shelf life and texture of food. Some foods that may contain partially hydrogenated oils include:
- hard margarines
- vegetable shortenings
- commercially baked goods like cookies
In the summer of 2017, Health Canada announced the decision to ban the use of partially hydrogenated oils in foods. This measure will take effect in September 2018.
Saturated fats are found in foods such as:
- dairy products, including butter, cheese and whole milk
- animal-based foods, including beef, chicken, lamb, pork and veal
They are also found in:
- palm oil
- coconut oil
- lard and shortening
There are 2 types of unsaturated fats:
Polyunsaturated fats are found in:
- nuts and seeds
- fatty fish, such as herring, mackerel, salmon and trout
- vegetable oils, including:
Monounsaturated fats are found in:
- nuts and seeds
- vegetable oil, including:
Health effects and recommendations
- Both “good” cholesterol (high-density lipoprotein or HDL) and “bad” cholesterol (low-density lipoprotein or LDL) are found in your blood
- High levels of LDL cholesterol can lead to plaque buildup in blood vessels. Plaque clogs blood vessels, reducing oxygen and blood flow. LDL cholesterol is linked to a higher risk of heart disease
- HDL cholesterol carries LDL cholesterol away from the arteries to the liver for disposal. High levels of HDL cholesterol are linked to a lower risk of heart disease. It's healthier to have higher levels of HDL cholesterol and lower levels of LDL cholesterol.
Heart disease is one of the leading causes of death in Canada. The type of dietary fats consumed can modify the risk of heart disease because of how they affect cholesterol levels.
Trans and saturated fat
Trans and too much saturated fat are not good for your health.
Both trans and saturated fats can raise the levels of LDL (“bad”) cholesterol in the blood.
Trans fats can also lower the levels of blood HDL (“good”) cholesterol when compared to other dietary fats.
To help decrease trans and saturated fat intakes, select lower fat dairy products and lean meats when choosing these foods.
Unsaturated fats are good for your health. In fact, some are essential to the healthy functioning of the body.
Replacing foods that are higher in saturated and trans fats with foods that are higher in unsaturated fats will help to lower:
- LDL cholesterol levels in the blood and
- the ratio of LDL to HDL cholesterol in the blood
These effects can help to reduce the risk of heart disease.
Foods that are higher in unsaturated fats are a common part of diets that have been shown to benefit health.
Situation in Canada
In the 1990s, Canadians had one of the highest levels of trans fat intake in the world. Since the early 2000s we have tried to reduce the trans fat intakes of Canadians through various approaches, including:
- requiring trans fat labelling on packaged food
- setting voluntary targets for trans fat in processed foods
These approaches have been very successful in reducing trans fat levels in the Canadian food supply. As a result, Canadians have decreased their trans fat intakes dramatically over the last few decades. Despite this progress, some of our foods remain high in industrial trans fats from partially hydrogenated oils.
In the summer of 2017, Health Canada introduced regulations to ban the use of partially hydrogenated oils in food. Manufacturers will have until September 2018 to remove partially hydrogenated oils from their products. This initiative will help reduce:
- trans fat in the food supply to the lowest level possible
- the trans fat intakes of Canadians
In turn, it is expected that this will help reduce the risk of heart disease among Canadians.
Nearly half of Canadians consume too much saturated fat. Health Canada is consulting on a mandatory front-of-package nutrition symbol for foods high in saturated fat as well as sodium and sugars. This initiative aims to help Canadians more easily identify foods that are high in saturated fat, sodium and sugars.
Using the food label
In Canada almost all packaged food labels must have an ingredient list and a nutrition facts table. This information can help you make healthier food choices.
Nutrition facts table
When looking at the nutrition facts table, you will notice:
- an overall fat category
- saturated and trans fats are listed together
The % DV for both saturated and trans fat should be as low as possible.
Food manufacturers do not have to list unsaturated fats in the nutrition facts table. To find out the amount of unsaturated fat if you don’t see it listed in the table, subtract the sum of saturated and trans fats from the total fat.
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