Michael Lowry (Tipperary North, Independent)
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Question 322: To ask the Minister for Health and Children if, in view of the fact that international research indicates that hydrated fats present in many foods are a leading contributor to high cholesterol and cardiac related health problems, she has commissioned research on the effects of hydrated fat on cardiac health and cholesterol; if her attention has been drawn to international research on the matter; her views on limiting the use of hydrated fats in foodstuffs; and if she will make a statement on the matter. [12552/07]

Seán Power (Kildare South, Fianna Fail)
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My Department is aware of the international research indicating that hydrogenated fats, including trans fats, are a contributor to heart disease and that these fats should be reduced. This recommendation is included in the Nutrition Advisory Group's Recommendations for a Food and Nutrition Policy for Ireland (1995) and the Report of the Cardiovascular Health Strategy Group (1999). Most hydrogenated fats and in particular trans fats eaten in Ireland are consumed in confectionary, biscuits and cakes as well as fried foods.

My Department has Healthy Eating Guidelines and these state: "Total fat should be reduced with an emphasis on reducing saturated fats. Some saturated fats may be replaced by unsaturated fats. Current evidence suggests that there should be no increase in trans fatty acid intake". My Department also has a nutrition education guidance tool, the Food Pyramid, and foods that are high in hydrogenated and trans fats are represented on the smallest shelf at the top of the Food Pyramid and are recommended only to be eaten in very small amounts.

At the request of my Department, the Food Safety Authority of Ireland's nutrition subcommittee has been asked to review the Healthy Eating Guidelines (2006). This review runs concurrently with an EU request to the European Food Safety Authority to draw up nutrient -based dietary guidelines for EU member states. Once these pan European nutrient-based guidelines are available, member states can then draw up National Food-Based Dietary Guidelines as applicable to each of their specific food consumption intake patterns and incidence of diet-related diseases.