New York City Restaurants Enter Final Phase Of Trans Fats Ban

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Main Category: Nutrition / Diet
Also Included In: Cardiovascular / Cardiology
Article Date: 02 Jul 2008 - 3:00 PST

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Yesterday, 1st July, New York City restaurants entered the final phase of the ban on artificial trans fats introduced a year ago. The City's restaurants must now clear trans fats rom their menus.

Trans fats are made by hydrogenating plant oils to make them easier to use, for instance in baking, and to increase shelf life. They raise "bad" LDL and lower "good" HDL cholesterol, thereby increasing the risk for coronary heart disease.

Health authorities worldwide are increasingly suggesting that artificial trans fats be virtually eliminated from our diets.

The first phase of the NYC ban, brought in last year, applied to oils used in frying and spreads, it now extends to include baked goods, frozen food, cannoli and doughnuts. The official announcement from the health authorities said that as of yesterday:

"All foods served, including baked goods, oils, shortenings and margarines used for baking, and pre-prepared items that contain artificial trans fat, must have less that 0.5 grams of trans fat per serving".

The ban does not include foods served in the manufacturer's original, sealed package, for instance candy and crackers.

New York City is not alone in its fight to eliminate artificial trans fats from the diets of its citizens, in March this year, health regulators in Boston, Massachusetts, voted unanimously in favour of banning trans fats in restaurants and grocery stores.

NYC health officials were upbeat about the response to the ban, saying that more than 98 per cent of inspected restaurants were already compliant, and that some food chains and cooking oil manufacturers had not only taken out trans fats, but also brought down the amount of saturated fats in their foods by 20 to 35 per cent.

One example was Brooklyn-based Christie's Jamaican Patties. Owner Saul Haye said:

"I made the transition seven months ago."

"Cooking my patties and baked goods with replacement shortenings hasn't hurt the products or my business, and it's healthier for my customers," he added.

Early last month, the City's Trans Fat Help Center sent brochures and leaflets on cooking without trans fats to over 25,000 of NYC's restaurants and food outlets as well as to suppliers in New York State that supply the City and they said most large bakery suppliers will also be including the brochures with their supplies in July.

Since passing the ban, new "0-grams" trans fats products have been appearing on the market, increasing the options for bakers and restaurant owners, said NYC health officials. Baking tests carried out at the Trans Fat Help Center showed that the "0-grams" trans fat baking shortening and margarines are very effective and most recipes don't have to be changed.

Laura Stanley, Coordinator of the Trans Fat Call 311 Help Center said:

"Chocolate chips, sprinkles and baking margarines are all now available without artificial trans fats."

"In many cases, bakers don't need to switch brands; they'll simply order new formulations of familiar products. We found that some of these products actually worked better than the old versions made with artificial trans fat," added Stanley.

Click here for a guide on how to comply with NYC's new trans-fat regulations (PDF).

Sources: NYC Dept of Health & Mental Hygiene.

Written by: Catharine Paddock, PhD
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

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