Welcome! We regret to inform you that the Injury Board National News Desk has been discontinued. Feel free to browse around and enjoy our previously published articles, or visit The Injury Blog Network for the latest in personal injury news.

New York City Restaurants Ditch Trans Fats

Posted by Jane Akre
Tuesday, July 21, 2009 12:43 PM EST
Category: Major Medical, Protecting Your Family
Tags: Coronary Artery Disease, Heart Disease, Trans Fats, Cholesterol, Restaurant Food

New York City has almost completed removing trans fats from restaurant food, this report says.  

98 Percent Phase Out



IMAGE SOURCE:  Harvard School of Public Health Web site / Trans fat label



The New York City Board of Health says menu fare is healthier in the city since restaurants ditched the artery-clogging artificial trans fats in nearly all restaurants.

The fat phase-out began in December 2006, when the city decided to target the artificial fat used for frying, baking, and cooking in the city’s restaurants, cafeterias, school lunch rooms, and among street vendors. 

At the time it was determined that about half of food establishments were using trans fats. 

The Annals of Internal Medicine reports that by 2008, more than 98 percent of restaurants were no longer using trans fats, which raise bad or LDL cholesterol while lowering levels of good or HDL cholesterol, contributing to coronary heart disease (CHD).  More than 12.5 million Americans have CHD and more than one-half million die each year. 

Dr. Sonia Y. Angell and colleagues at the city Department of Health write that establishments thought the transition would be difficult and complained of Orwellian measures, but manufacturers have been quick to find replacement trans-fat-free shortenings.

Trans fat result when manufacturers add hydrogen to vegetable oil to make the fat into a soft solid.  Trans fats are man-made fats that do not spoil like natural fats eventually do - think Crisco, margarine, and shortening.  Food manufacturers added trans fats, or partially hydrogenated oils, to crackers, cookies, and pastries.

Beginning January 1, 2006, all packaged foods had to list trans fat content on their Nutrition Facts labels. 

Philadelphia, Stamford, Connecticut and Montgomery County, Maryland have followed in the footsteps of New York City.

In California by the year 2010, the artificial fats must be gone from baked foods and restaurant fare. A violation could bring a fine of $25 to $1,000. 

In June 2006, the Center for Science in the Public Interest (CSPI) filed a lawsuit against KFC to stop the use of trans fats in their food.

The majority of food sources containing trans fats include cakes, cookies, crackers- 40%;  animal products -21%; margarine-17%; fried potatoes -8%; potato chips, corn chips and popcorn – 5% according to the FDA

Expect California’s move to impact the large fast-food retailers who all have franchises across the state, such as Wendy’s, KFC, McDonalds, Taco Bell, Cheesecake Factory, among many others.  #

No Comments

Comments for this article are closed.

About the National News Desk

Our mission is to seek the complete truth and provide a full and fair account of the events and issues that surround personal safety, accident prevention, and injury recovery.  We are committed to serving the public with honesty and integrity in these efforts.

Hurt in an accident? Contact an Injury Board member

Subscribe to Blog Updates

Enter your email address if you would like to receive email notifications when comments are made on this post.

Email address


RSS Feed

Add the National News Desk to your favorite RSS reader

Add to Google Reader Add to myYahoo Add to myMSN Add to Bloglines Add to Newsgator Add to Netvibes Add to Pageflakes