Improving Health
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University of Guelph nutritional scientist Bruce Holub showed that many brand-name processed and fast foods marketed as ‘cholesterol-free’ and ‘low in saturated fats’ were major sources of trans fats because of their use of partially-hydrogenated vegetable oils. He helped demonstrate that these trans fats were a significant dietary risk factor for heart disease.

Holub’s discovery led to extensive media coverage and an invitation to the House of Commons Standing Committee on Health. His work contributed to the near complete elimination of industrial trans fats from processed foods on supermarket shelves, including leading products for babies and toddlers.

Bruce Holub »

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