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Trans fats, initially believed to be a cheaper and healthier alternative to butter and lard, are created when liquid oils are turned into solids.
Under current regulations, companies are required to list trans fats along with other nutritional information on all pre-packaged foods and drinks — but restaurants and bakeries do not have to disclose any nutritional information, including whether their products contain trans fats.
In June 2006, Health Canada and the Heart and Stroke Foundation of Canada chaired a joint task force on the issue of trans fat. The task force noted that 22 per cent of the average trans fat intake is provided by foods consumed away from home, usually in fast-food restaurants.
New York was the first city in America to ban trans fats from restaurants and Calgary has been consulting with health officials in that city.
Eating establishments in the U.S. city will have until July 2007 to stop using cooking oils that contain trans fats and until July 2008 to eliminate artificial trans fats from all of their foods.

B.C. will become the first province in Canada to restrict trans fat in foods prepared and served at restaurants, Mary Polak, the minister of Healthy Living and Sport, announced Saturday.
The province is hoping to squeeze out the majority of trans fat from restaurants, delis, bakeries, cafeterias, schools and health-care institutions by this fall.
All food service establishments that need a permit to operate in B.C. will be required to comply with the new regulation by Sept. 30, 2009.
However, the Canadian Restaurant and Foodservices Association said federal regulations are needed for an effective battle against trans fats.