Healthy oils for health­ier hearts in all

Coun­cil will help tackle killer el­e­ment in cook­ing

Rouse Hill Times - - NEWS - Martha Azzi

A PRO­GRAM that en­cour­ages food busi­nesses to use healthy oils for cook­ing will be rolled out to tackle one of our big­gest killers – heart dis­ease.

Black­town City has taken a healthy turn by team­ing with the Heart Foun­da­tion to roll out the Health­ier Oil pro­gram.

It will work with lo­cal food out­lets to en­cour­age them to use health­ier oils while cook­ing.

Heart dis­ease is one of the lead­ing causes of death in Aus­tralia with one per­son dy­ing ev­ery 27 min­utes from it.

Black­town city has been iden­ti­fied as a medium risk com­mu­nity of heart dis­ease with a preva­lence rate 20 per cent above the na­tional fig­ure.

Black­town Coun­cil is pre­par­ing to roll out the pro­gram with eater­ies at a date yet to be set.

A Black­town Coun­cil re­port said: “We have the po- ten­tial to im­prove the nutri­tional qual­ity of the lo­cal food sup­ply which will help our com­mu­nity to make health­ier choices when eat­ing out.”

The pro­gram aims to en­sure restau­rants are cook­ing in oil that has no more than 21.7 grams of sat­u­rated fat and no more than 1.1 grams of trans fat per 100 grams.

The Heart Foun­da­tion’s rec­om­mended oils in­clude grape seed, sun­flower, canola, olive, corn and soy­bean oil.

A pi­lot sur­vey of 100 food busi­nesses in Black­town in 2016 re­vealed that 33 of the sur­veyed out­lets were not us­ing oil that met the foun­da­tion’s cri­te­ria.

Habit, rou­tine and lack of nutri­tional education were noted as some of the main rea­sons out­lets were us­ing cook­ing oils high in un­healthy fat.

The most com­mon types of deep fry­ing oils used were canola, veg­etable, cot­ton­seed, blended veg­etable and solid an­i­mal fat.

The coun­cil is work­ing along­side the foun­da­tion to de­velop a way res­i­dents will be able to iden­tify premises which are us­ing health­ier oils.

A star rat­ing sys­tem was ini­tially con­sid­ered by the coun­cil but it did not want to im­ple­ment a sys­tem that, if in­ter­preted wrongly, could give en­cour­age­ment to eat­ing fried food.

Adding a health­ier oils stamp on to the ex­ist­ing scores- on- doors cer­tifi­cate is be­ing con­sid­ered as op­posed to de­vel­op­ing a whole new rat­ing sys­tem.

An oil crack­down is com­ing.

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