The phasing out of trans fats in the United States could have a spillover effect in Canada, a health advocacy group warns, with this country possibly becoming a dumping ground for foods made with the artery-clogging oils.

“We are at the mercy of the markets,” said Bill Jeffery, national co-ordinator of the Centre for Science in the Public Interest.

Without stronger regulation of trans fats on this side of the border, it’s possible that U.S. food manufacturers could export more of the “slightly cheaper and way more dangerous foods” into Canada, he said.

It’s also possible, he added, that Canadian food manufacturers may end up producing more products made using trans fats.

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Jeffery repeated a call for the Canadian government to ban artificial trans fats — man-made through hydrogenation — which can be found in such items as fried foods, pie crusts, doughnuts and microwave popcorn.

His comments followed the release Tuesday of a statement by the U.S. Food and Drug Administration, ordering food manufacturers to phase out the use of partially hydrogenated oils (PHOs) from products within three years.

PHOs are the primary dietary source of artificial trans fats in processed foods. They are not “generally recognized as safe” for use in human food, the FDA statement said.

Trans fats are created by treating edible oils with hydrogen gas. They are a cheaper ingredient than butter and can extend the shelf life of food products and make them creamier, softer or crisper.

The FDA first announced its intentions to crack down on use of trans fats in 2013. It has since been holding public consultations on the issue.

On Tuesday, Dr. Stephen Ostroff, acting commissioner of the FDA, said: “The FDA’s action on this major source of artificial trans fat demonstrates the agency’s commitment to the heart health of all Americans. This action is expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.”

Under the new directive, U.S. food manufacturers can still petition the FDA for a special permit to use PHOs. Any use of the oils must get FDA approval.

Health Minister Rona Ambrose said the Canadian government is studying the U.S. measures.

“I know that Health Canada is looking at what the FDA has done and their science behind that,” she told reporters.

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Rona said Canada has “been ahead of the curve” when it comes to requiring mandatory labelling of trans fats. As well, the government has been successful in working with industry to reduce the content of trans fats.

Canadian consumption of trans fats has fallen 60 per cent since 2009, according to Health Canada. The department cited a recent University of Toronto study showing 97 per cent of packaged food products met voluntary targets for trans fats in 2011, up from 75 per cent in 2009.

Phyllis Tanaka, a senior adviser with Food & Consumer Products of Canada, an industry organization, said voluntary efforts to reduce trans fats have been successful and argued that ongoing efforts should remain voluntary.

“Regulation has a cost attached to it. Is that how we want to use resources when we have evidence that the voluntary approach can continue to work?” she asked.

Tanaka said some products continue to be problematic, for example, baked goods and frosting. But she said the industry is willing to keep working with government to reduce use of trans fats.

Jeffery, however, accused Ottawa of dropping the ball on the issue.

“It is difficult to speculate about motive … They are either capitulating to industry or are ideologically opposed to health regulations despite what the evidence says,” he said.

Manuel Arango, director of health policy with the Heart and Stroke Foundation of Canada, praised the FDA for its decision.

“I hope this move in the United States will encourage this country’s government to consider something similar,” he said.

He noted there are still high levels of trans fats in some children’s foods.