The Dish: Phasing Out Trans Fat in New York City

Updated:Jan 11,2014
 
Fats - The Dish with Dr. Eckel Column (640 px)On July 1, 2007, New York City (NYC) became the first major American city to phase out industrially produced trans fat in all restaurants and other food service establishments.  The regulation requires oils, shortenings and margarines used for frying and in spreads to have less than 0.5 grams of trans fat per serving.
 
Fats - Statue of Liberty (spot)

The American Heart Association supports this kind of regulatory effort as long as healthy alternatives are readily available.  The key is to switch from trans fat to fats or oils that contain the better mono- or polyunsaturated fats - not the other bad fat, saturated fat.
 
Fats - French Fries Restaurant Frying (spot)The NYC Health Department launched the Trans Fat Help Center to help restaurants switch from industrially produced trans fat to healthier alternatives while maintaining great taste.  The Center provides the restaurant industry with help on how to incorporate alternatives into their food preparations.  The American Heart Association applauds this effort to help the restaurant industry and is supporting the Trans Fat Help Center with an educational grant.

Many restaurants offer delicious meals low in saturated fat, trans fat and cholesterol.  Want your meal prepared a certain way?  Just ask.  Confused about what types of fats are used in restaurants?  Consider tips in the Dining Out section of the Nutrition Center when eating out and look for heart-healthy foods.
 


Fats and Oils


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