Canola oil for foods made on groundsCanola oil for foods made on grounds



krista sylvester/metro calgary


Duane Horpinuk, left, food and beverage manager of the Calgary Stampede, and CHR’s Dr. Brent Friesen get ready to bite into the now trans-fat free mini-donuts down on the grounds yesterday.


Cowboys and cowgirls devouring those lil’ mini donuts and other fine midway fare over the next 10 days can feel a little less guilty while giving in to their guilty pleasures, as the Calgary Stampede has given the boot to trans fats.

And the Calgary Health Region is applauding the move by the Stampede to take a bite out of trans-fatty foods and to give Calgarians and visitors a healthier alternative by moving to the use of canola oil for all food made on the grounds.

Dr. Brent Friesen, the CHR’s medical officer for the Calgary Health Region, applauded the trans-fat ban as a way to reduce health risks.

“We are very pleased about the announcement. There is really no positive nutritional value to using trans-fats so we are happy Calgarians and visitors can go out and enjoy the foods without the risk trans-fats bring,” Friesen said yesterday.

According to Friesen, between six and 22 per cent of heart attacks in the CHR can be attributed to trans-fat consumption.

“The Calgary Stampede has conducted its own research and testing of healthier alternatives in cooking oils and has come up with a solution that reduces unnecessary health risks while maintaining taste, ease of use and economics.”

Duane Horpinuk, the Stampede’s senior manager of food and beverages agreed that giving the boot to trans fats was important and beneficial.

“We are happy that we switched to canola oil. The taste hasn’t been impacted and the oil actually lasts longer so it turned out to be a win-win situation,” Horpinuk said, adding that the prices of the concession foods will not increase as a result.

The Calgary Stampede has committed to cooking all foods in canola oil including vendors on the grounds and the catering services as well.