The not-so-subtle hint came from MP Steven Fletcher, parliamentary secretary to Health Minister Tony Clement, who told the Toronto Star, "There is a possibility of regulation if industry doesn't meet the goals that have been outlined by the trans fat task force."
The federal government asked the food industry in June 2007 to voluntarily cut the trans fat level of their menu by 5 percent of total fat content of the food product and 2 percent in vegetable oils and margarine. The Health Ministry gave the fastfood industry two years to achieve these targets, with a threat of regulation if they fail.
Fast food restaurants are attempting to comply, but Fletcher noticed pastry-makers dragging their feet.
Margarine and doughnut-makers were criticized by the Heart and Stroke Foundation for not developing healthier options for consumers. Stephen Samis, the foundation's director for health policy, said that while it will result to additional cost for the manufacturers and consumers to shift to healthier food, the short-term cost will be worth by providing better health for Canadians.
Among the fast food outlets that recently cut their trans fat contents is Burger King, which reduced the trans fat contents of its French fries to 23 percent from 40 percent and onion rings now having less than 3 percent.
But Dunkin' Donuts has not budged, with its chocolate-glazed doughnut still saturated with 56 percent trans fat.
