Big Apple Bans Trans Fats in Restaurants

by Diane Lofshult on Mar 01, 2007

The New York City Board of Health recently adopted the country’s first major municipal ban on the use of artificial trans fats in city restaurants, a move applauded by health experts and denounced by restaurant owners. Other cities, including Chicago, are considering a similar ban.

City restaurants in the Big Apple have until July 1 of this year to eliminate the artificial fats (in the form of oils, margarines and shortenings) from any foods that contain more than half a gram of trans fat per serving size.

Trans fats are chemically engineered ingredients added to many processed foods—such as baked and fried goods, salad dressings and margarine—as a substitute for saturated fats. Once considered safe, trans fats have recently been linked to heightened cholesterol levels and heart disease.

The New York City ban on trans fats applies only to restaurant foods, not grocery products. It is also restricted to those trans fats that are artificial in nature, as some foods (e.g., dairy products and meat) contain naturally occurring trans fats.

In a separate measure, the New York City Board of Health recently approved the first menu labeling requirement in the nation. This new measure stipulates that certain city restaurants, mostly fast-food outlets, prominently display the caloric content of all menu items either on a menu board or near cash registers. The new law, which takes effect March 1, will affect about 1 in every 10 city restaurants.

IDEA Fitness Journal, Volume 4, Issue 3

© 2007 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach,...


Trending Articles

20 IDEA World-Renowned Presenters Share Advice on Success and Happiness

We asked some of this year’s most influential and motivating IDEA World Fitness Convention™ presenters to share the single piece of advice they would give another fitness/health pro to hel...

Smooth Move: Creative Additions to Consider for Smoothies

When looking for a quick breakfast or post-workout nourishment, almost nothing beats a smoothie. Whirl in the right ingredients and the blen...

Mindful Walking

Walking can be more than just moving physically from one location to another. It can be a metaphor for your larger life journey. Things you&...

Nuts and Peanuts Reduce Cardiovascular Risk and Prolong Lifespan

While there have been numerous studies in recent years touting the health benefits of nuts and peanuts, new research published online March ...

Yes, You CAN Develop Better Eating Habits

Analogous to laying out your exercise gear so it’s the first visual reminder you have of your commitment to exercise each day, imagine...

Cut Risk of Alzheimer’s with MIND Diet

Conservative adherence to a new diet, appropriately known by the acronym MIND, could significantly lower a person’s risk of developing Alzheimer’s disease, according to a paper published o...

7 Ways to Help a Client Boost Adherence

Once a client has decided to make nutritional changes to support weight loss, you can play a key role in developing an action plan that is m...

The Reason Your Clients Don't Acieve Their Goals

Lots of people hire personal trainers or join group fitness classes hoping to lose weight. Yet many fail to meet their goals. New research suggests that “progress bias”—overestimatin...

Low Intensity vs. High Intensity: Which Is Best for Obese Adults?

The debate continues regarding the most effective exercise measures for reducing abdominal obesity and improving glucose measures.

Recipe for Health: Picadillo-Stuffed Peppers

If you don’t believe that authentic Mexican cookery is “whole” and healthy, you need to take a deep dive into Mexico: The Cookbook (Phaidon 2014), the first truly comprehensive bible...