Taking aim at hidden enemy

Jun 19 2009 by Iain Howie, Stirling Observer Friday

THEY are in hundreds of food products but a Stirling-based MSP has taken the first steps to have trans fats banned.

Richard Simpson, a former Bridge of Allan GP, has launched a consultation on a members’ bill which would ban retailers from selling products containing chemically altered vegetable oils, known as trans fats, used in some fast foods, sweets and confectionery to increase their shelf life.

The proposed legislation has broad support from the British Heart Foundation, nutritionist Professor Mike Lean, broadcaster Lesley Riddoch and celebrity chef Nick Nairn.

They say industrial trans fats are harmful to the body and can contribute to heart disease, diabetes and strokes, some of Scotland’s biggest killers.

Dr Simpson said: “There are currently no laws in Scotland which regulate the use of these Frankenstein fats and we need to put this right.

“I believe if my bill is passed it will help reduce the number of Scots who die early from heart disease.

“Most British companies have already removed trans fats from their products but if we can eliminate the remainder it will both save lives and improve the health of the Scottish people as a whole.

“With new labelling and other measures the level of awareness and debate about too much saturated fats have improved enormously over the last few years.

“But it’s thought that trans fats, which don’t have to be specifically highlighted, are 10 times as dangerous as anything else in the saturated fats. They are of no value to the body, unlike saturated fats which do have some purpose.

“If people read on their food labels hydrogenated or partially-hydrogenated then these are trans fats.

“Denmark has been trans fat-free since 2004 and they have the fastest rate of reduction in heart disease in Europe. Banning trans fats has to be at least a factor.”

He said that, while for some companies it will mean altering their production, timing and distribution procedures, a reasonable amount of time would be allowed for such changes to be put in place.

He added that a ban would even have benefits for Scottish manufacturers, who could market their products worldwide as trans fat free.

The MSP said: “Because companies such as McDonalds, Pizza Hut, etc., have had to remove trans fats in Denmark it means they can do this in Scotland and other countries as well.

“We are suggesting to companies that if they have less than one per cent trans fats they can put a sign up to advertise the fact.

“The fish and chip shop in Bridge of Allan, for example, has a no trans fat policy and hopefully a lot of other fish and chip shops and takeaways will follow suit.

“A ban doesn’t mean restricting foods or that they will necessarily be more expensive. We will still be able to get every form of food.

“For example, we found two samples of Bramley apple tarts: a Co-op one with no trans fats and another brand with. We also sourced three lots of jaffa cakes, the cheapest of which (Tesco Value) and the most expensive (McVities) had no trans fats, while the middle brand did.

“When we went round the various stores we found that 80 per cent of British manufactured products were trans fat-free. A lot of the goods which include them were imported products.”

Dr Simpson added: “What we need now is for people to respond to the consultation, which is available through the Scottish Parliament website and on my own website. This will last two or three months, after which, depending on the outcome, we can proceed with the bill. We could hopefully be significantly reducing trans fats by 2011-12 with a ban by 2013.”

Glasgow University’s Professor Mike Lean said: “Cheap chemical hydrogenation of oils to make trans fats was a major commercial success but a nutritional disaster.

“After increasing heart disease and diabetes for 100 years we have seen great efforts by nutritionists and industry to reduce trans fats but the food industry would still be free to bring them back in the future or import them.

“The proposed permanent ban would be a great step forward for Scotland’s health and for Scottish food. It will also protect the more disadvantaged and minority groups, who are still consuming too many trans fats.”