Health committee  We are talking about availability of supply, mainly, and therefore formulation of products that are adapted to that type of supply.

Health committee  Some of the regulatory options are already in play and are being used. The use of the nutrition labelling regulations is already a lever that is out there, and actually that was completely implemented in 2007. We're still seeing the effects of that. I brought some samples with me

Health committee  As I mentioned in my introduction, we see value in using a regulatory lever, and essentially that's what we're trying to do right now. We are focusing on the outcomes of what has been done so far and evaluating those outcomes to see where progress was made, how that progress was

Health committee  The level of 1% of energy intake is science-based. In fact, we are seeking ways of reaching a level of 1% or less. This is a recommendation of the World Health Organization. The calculation relating to the incidence of trans fat and the dietary intake of trans fat is scientifical

Health committee  The objective is to reduce as much as possible the presence of trans fat in food production.

Health committee  I can mention that one of the elements that's very much under consideration right now vis-à-vis regulations is to ensure that safe alternatives are available and to study the impacts of these alternatives. Essentially we learned from the situation in the 1970s, when we tried to a

Health committee  The food supply in Canada is definitely different from the food supply in Switzerland and Denmark. In fact, Canada, or North America generally, as was mentioned, made an investment in the 1970s to rely heavily on partially hydrogenated oils, so essentially the problem was introdu

Health committee  We'll have to go back to the regulatory framework of the 1970s. In terms of trans fat, hydrogenated oils or partially hydrogenated oils are food ingredients. Obviously, they were not necessarily subject to government oversight in the 1970s before their introduction into the food

Health committee  I'm going to speak from the standpoint of a food safety regulator, because that's essentially the role we're playing here. Government definitely has a role in looking at all the effects of food ingredients, and if there is an effect that is detrimental to health, in coming up w

Health committee  Regulation is still one of the options that is before us and continues to be before us. The commitment that--

Health committee  Again, to support the regulatory framework--and it is, again, one of the options that is being examined right now--

Health committee  Actually, butter contains or is a source of trans fat. It is actually a dairy-based product. We know, as one of the witnesses indicated, that there are natural sources of trans fats, particularly fats of animal origin, specifically ruminants. Dairy products are one of the sources

Health committee  Thank you, Madam Chair and honourable members. Thank you for giving us the opportunity to come before you today and discuss the trans fat monitoring program and the progress that has been made to date toward meeting our public health objectives to reduce trans fat levels in the C

Health committee  I can start maybe by speaking to baby foods. In fact the addition of salt and sodium to baby food, and particularly to infant food, is regulated. We do have stringent requirements for the addition of salt to infant food. They are mandated by regulation. These levels are so low

Health committee  There are several purposes for the addition of sodium. Sodium content has a technical effect in the food. In fact, the amount of sodium or salt that can be present in dough to make bread, for example, is fundamental in order to give a particular characteristic to the bread. In fa