In the Fight Against Trans Fat, LaVallee's Offers Choices

24/01/07 With both parents dying of heart disease, the health impacts of Andy LaVallee's baked goods have always been a high priority. Lately the Waltham bakery specialist has been paying closer attention to medical news regarding the link between trans fat and coronary heart disease.

While we've known for years that fat is something to consume in moderation, new studies show that trans fat can ultimately be deadly. LaVallee's Bakery Distributor, an experienced bakery specialist for over 30 years, decided to take the initiative and do something about it.

LaVallee's created a zero trans fat product line that is ahead of the industry curve but judicious considering recent government regulatory initiatives. On December 5, 2006, New York City became the first U.S. jurisdiction to require restaurants to stop using trans fat by mid 2008.

Massachusetts may be next. In December, Massachusetts State Representative Peter Koutoujian of Waltham filed a bill that would ban restaurants from preparing foods with trans fats. If the bill becomes law, Massachusetts could become the first state to outlaw the use of trans fats.

Thanks to the bakery specialist, restaurants, hotels, colleges and universities, and large food purchasers already have a one-stop shop for everything from baguettes and ciabatta to tortillas and cookies with zero trans fat.

Last year The New England Journal of Medicine concluded that there is a "strong and reliable" connection between trans fat consumption and coronary heart disease. The American Heart Association recommends that people limit their daily intake of trans fats to one percent of total calories - roughly 2 to 2.5 grams of trans fat per day.

"As more people become aware of the dangers of trans fat, restaurants and food producers will be under more pressure to provide trans fat free products," LaVallee said. "We are committed to providing products that do not compromise quality or taste."

LaVallee's Bakery Distributor requires no order commitments from its customers. "We know once they try it, they'll order more," says Andy LaVallee. "The taste is there and so is the demand."