A five-year-old ban on the use of trans fats in New York City restaurants has sharply reduced the consumption of these unhealthy fats among fast-food customers…
In 2007, the New York City Board of Health, spurred on by the administration of Mayor Michael Bloomberg, adopted a regulation that forced restaurants to all but eliminate the use of partially hydrogenated vegetable oils and spreads, the main sources of trans fats in the U.S. diet.
The ban appears to have had the intended effect. A new analysis of thousands of lunch receipts, collected at fast-food chains before and after the ban went into effect, estimates that the average trans fat content of customers’ meals has dropped by 2.5 grams, from about 3 grams to 0.5 grams.
Additionally, the proportion of meals containing less than 0.5 grams — an amount generally considered negligible — increased from 32% to 59% between 2007 and 2009.
“For consumers, the transition was seamless. Most New Yorkers didn’t even notice,” says Christine Curtis, a coauthor of the study and the director of the city’s Nutrition Strategy Program. “And now we know that it has really made a difference…”
RTFA for details of the study, how it has helped the general health and heart health of NewYorkers.
Politicians outside the city will continue to focus on the whines, no doubt. Especially those stalwarts who are in the pocket of crap food manufacturers. The fight for a healthier diet ain’t any easier than the fight against smoking, folks.