For several decades, concerns have been raised about the consumption of trans fat and their connection to coronary heart disease.

In a review paper on the health impact of trans fat, published in the New England Journal of Medicine, the near elimination of trans fat in the United States would reduce coronary heart disease, the primary risk factor for heart attack, by 23 percent per year.

• Additionally, a Harvard School of Public Health report showed that approximately 30,000 premature coronary heart disease deaths could be attributed to the consumption of trans fatty acids (Source: Dr. Walter Willett, Harvard School of Public Health). Further, the U.S. Food and Drug Administration (FDA) cities that coronary heart disease is the leading cause of death in men and women each year.
  
  
• As you know, canola oil has zero trans fat, and also offers additional benefits to actually reduce the risk of coronary heart disease. The U.S. Food and Drug Administration (FDA) has recently approved a Qualified Health Claim for canola oil, which states, “Limited and not conclusive scientific evidence suggests that eating about 1½ tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.”
  
  
• Because of the growing medical evidence that trans fat contributes to coronary heart disease, the foodservice industry must find a solution to eliminate trans fat from foods. Omega-9 Oils are that solution.

New England Journal of Medicine, Trans Fatty Acids and Cardiovascular Disease, April 2006

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