Pies still popular despite trans fats

4th July 2009

FOR Monique Ghee and Ashley Oddi, not much can beat the meat-filled delights we know as pies.

But while the pair shared a magic moment over Australia's national dish in Ipswich Mall yesterday, a report from consumer group Choice shows pies contained unhealthy levels of the most unromantic of additives - trans fat.

Many people try not to spoil pies by thinking about what goes in them, but trans fats have been proved to increase the risk of coronary heart disease, obesity, diabetes and even cancer.

Moderation seems to be the key but for Monique, 7, who likes to take the top off and eat the filling with a spoon, nothing will keep her from her favourite snack.

“I love them,” Monique said.

Ashley, 9, shares a similar passion for the king of pastries.

“I like the mince inside and I like taking the lid off and putting sauce on it and eating it like a pizza,” Ashley said.

“I like the way they are crunchy too.”

Even though he has about 20 years before he has to start worrying about his waistline, what does a nine-year-old think about the risks to his health?

“I only eat them when my mum gets sick of cooking everything else, so I am not really worried about that,” he said.

But pie lovers can take some comfort in that pies did not come in top of the trans fat pops with a Four 'N' Twenty Traditional coming in fifth.

The pie was pipped at the post by Coles Bakery Fresh Donut, Burns & Ricker Bagel Crisps, Herbert & Adams Mixed Veg Pasty and Pampas Short Crust Pastry.

A Choice spokesman said clearer labelling was needed.