New York City Limits Trans Fats to 0.5 Grams Per Serving

28/09/06 Trans fats should eventually be limited to 0.5 grams per serving in restaurants, says the New York City Health Department in a new proposal. The NY City Health Department said the voluntary campaign to reduce levels of trans fat in food has failed. Even though several restaurants have lowered trans fat content, and some have even done away with it completely, consumption of trans fat has not gone down.

Thomas Frieden, New York City Health Commissioner, likened trans fat to lead paint. He said this invisible and dangerous product can be replaced without changing the taste or cost of food. He added that nobody will miss them when they are gone.

Americans eat 6 grams of trans fat each day. Tans fat is linked to heart disease. 60% of the USA's adult population is overweight, 30% are obese.

The New York City Health Department would like to give eateries six months' grace - in other words, they would have six months to make sure their oils, shortening and margarine had a maximum of 0.5 grams of trans fat per serving. One-and-a-half years later all food servings would have a limit of just 0.5 grams of trans fat.

What is Trans Fat?

When manufacturers add hydrogen to vegetable oil (hydrogenation) you get trans fat. Trans fat makes foods last longer. You can find trans fat in vegetable shortenings, margarines, crackers, cookies, snack foods and many foods that are fried in partially hydrogenated oils.

Most trans fat is formed when manufacturing of food turns liquid oils into solid fats.

Trans fat raises your LDL cholesterol levels (the bad cholesterol). Trans fat also depletes your levels of good cholesterol (HDL). The body has trouble breaking down trans fatty acids, causing them to build up in the body - clogging up your arteries.