Take the Trans Fat Out of New York : Cardiovascular Disease Prevention & Control : NYC DOHMH

The New York City Department of Health and Mental Hygiene

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	Cardiovascular Disease Prevention Healthy Heart - Avoid Trans Fat Other languages: [En Español] Second and final deadline for trans fat regulation is July 1, 2008! On December 5, 2006, the Board of Health approved an amendment to the Health Code to phase out artificial trans fat in all NYC restaurants and other food service establishments. It is now in full effect. The phase out of artificial trans fat in restaurant foods took effect in two stages. First, as of July 1, 2007, NYC food service establishments have been prohibited from using oils, shortening and margarine containing artificial trans fat for frying or as a spread that have 0.5 grams or more of trans fat per serving. The second and final deadline was July 1, 2008. As of July 1, 2008, all foods must have less than 0.5 grams of trans fat per serving if they have any artificial trans fat. Packaged foods served in the manufacturer's original, sealed packaging are exempt. Detailed information is available for food service establishments on how to comply with the new Trans fat regulation. To receive a printed brochure on the " Regulations to Phase Out Artificial Trans Fat in New York City Food Service Establishments", please call 311. Visit the Trans Fat Help Center website for information on how to replace artificial trans fat, Trans Fat with 0 grams trans fat products in your food service establishments. Questions regarding trans fat violations should be directed to the Bureau of Food Safety at the Health Department by calling 311. Learn more about the amendment to phase out artificial trans fat in New York City food service establishments. Page Contents Consumer Information Restaurant and Food Service Information Food Supplier and Supermarket Information Health Care Provider Information Scientific Research Trans fat in your diet increases your risk of heart disease - New York City's biggest killer. Many restaurant and store bought foods contain trans fat - including fried foods, baked goods, margarine and vegetable shortening, and snack foods. The New York City Department of Health and Mental Hygiene's Trans Fat Education Campaign aims to educate consumers, city restaurants and other food service establishments about why trans fat is bad for your heart and how to avoid it. Consumer Information Consumers can avoid trans fat in supermarkets by checking the Nutrition Facts panel on food labels to choose foods with 0 grams trans fat. Why do I see "0 Grams Trans Fat" on food packages when I also see "partially hydrogenated oil" as an ingredient in the ingredient list? Food companies can list the amount of trans fat as '0 g' on the Nutrition Facts panel and/or claim "Zero or No Trans Fat" if the amount of trans fat per serving is less than 0.5 grams. If you see both "0 g trans fat" and "partially hydrogenated oil," the food product contains less than 0.5 g of trans fat per serving. Learn more about the dangers of trans fat and how you can reduce your intake by clicking on: Health Bulletin #43: Choose Foods With 0 Grams Trans Fat Other languages: [Español][中文] Learn more about cholesterol. Other languages: [Español][中文] Other Resources for Consumers: U.S. Food and Drug Administration Revealing Trans Fat Questions and Answers about Trans Fat Food Labeling What Every Consumer Should Know About Trans Fatty Acids Harvard School of Public Health Fat and Cholesterol American Heart Association International Food Information Council: (in English and Spanish) back to top Restaurant and Food Service Information The Trans Fat Help Center offers NYC food service establishments information on how to replace trans fat, FREE classes; and information on 0 grams trans fat products. Call 311 and ask for the "Trans Fat Helpline" or go to: notransfatnyc.org Learn more about trans fat: The Regulation to Phase Out Artificial Trans Fat in New York City Food Service Establishments Other languages: [Español][中文][Bengali][Русский][عربي] Health Bulletin #43: Choose Foods With 0 Grams Trans Fat Other languages: [Español][中文] Does Your Kitchen need an Oil Change?: What Every Restaurant and Food Service Establishment Needs to Know About Trans Fat Other languages: [عربي][Bengali][中文][Farsi][Greek][Hindi][Korean][Русский][Español][Urdu][Vietnamese] back to top Food Supplier and Supermarket Information Products that often contain artificial trans fat include commercial vegetable cooking oils that are partially hydrogenated, as well as packaged foods made with partially hydrogenated vegetable oil, such as pre-fried vegetables (e.g., French fries, fried zucchini, etc.), pre-fried chicken and fish (e.g., chicken nuggets, fish fillets, etc.), baked goods (e.g., hamburger buns, cakes, cookies, pies, crackers, etc.), pre-mixed foods (e.g., croissant dough, pancake mix, salad dressing, hot chocolate mix, etc.) and snack foods (e.g., potato, corn and tortilla chips; candy; packaged and microwave popcorn; and doughnuts). Food Suppliers: Be aware of which products are made with partially hydrogenated vegetable oil so that you can assist restaurants and other food service establishments in choosing 0 grams trans fat- products. The Trans Fat Help Center offers NYC food service establishments and their suppliers information free of charge on how to replace artificial trans fat, Trans Fat 101 classes, and information on 0 grams trans fat products. Call 311 and ask for the "Trans Fat Helpline" or go to notransfatnyc.org Supermarkets: Help your customers avoid artificial trans fat by promoting products made without partially hydrogenated vegetable oils. Read the ingredient lists and feature those with 0 grams trans fat. Consumers want healthier choices. Help New Yorkers eat healthier foods by phasing out artificial trans fat. It's good for New York and it's good for business. More information Health Bulletin #43: Choose Foods With 0 Grams Trans Fat Other languages: [Español][中文] The Regulation to Phase Out Artificial Trans Fat in New York City Food Service Establishments Other languages: [Español][中文][Bengali][Русский][عربي] Does Your Kitchen need an Oil Change?: What Every Restaurant and Food Service Establishment Needs to Know About Trans Fat Other languages: [عربي][Bengali][中文][Farsi][Greek][Hindi][Korean][Русский][Español][Urdu][Vietnamese] back to top Health Care Provider Information Trans fat consumption raises LDL cholesterol and is associated with coronary heart disease. If a product contains partially hydrogenated vegetable oil, it contains artificial trans fat. Given the scientific consensus on the relationship between trans fat intake and heart disease, the new federal Dietary Guidelines recommend that trans fat intake be kept as low as possible. Counsel your patients on how to avoid foods containing artificial trans fat - and choose heart-healthy alternatives. Click here to download a sample nutrition facts panel that you can use to teach your patients how to avoid trans fat while shopping. More information Dietary recommendations: Dietary Guidelines for Americans 2005 - See Chapter 6 for clear key recommendations regarding trans fat American Heart Association Nutrition Committee. Diet and Lifestyle Recommendations Revision 2006. For your patients: Health Bulletin #43: Choose Foods With 0 Grams Trans Fat Other languages: [Español] Health Bulletin #42: Control Your Cholesterol: Keep Your Heart Healthy Other languages: [Español][中文] Order copies for your office by calling 311 Teach your patients how to spot trans fat with this sample ingredient list and nutrition facts panel Medical literature: Mozaffarian D. Katan MB. Ascherio A. Stampfer MJ. Willett WC. Trans Fatty Acids and Cardiovascular Disease. New England Journal of Medicine. April 13, 2006. 354;15:1601-13. Panel on Macronutrients, Institute of Medicine. Letter report on dietary reference intakes for trans fatty acids drawn from the Report on dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington, DC 2003. back to top Scientific Research American Heart Association Nutrition Committee. Diet and Lifestyle Recommendations Revision 2006. Guthrie JF. et al. Role of Food Prepared Away from Home in the American Diet, 1977-78 Versus 1994-96: Changes and Consequences. Society for Nutrition Education 2002; 34:140-150. (abstract) Mozaffarian D. Katan MB. Ascherio A. Stampfer MJ. Willett WC. Trans Fatty Acids and Cardiovascular Disease. New England Journal of Medicine. April 13, 2006. 354;15:1601-13. Panel on Macronutrients, Institute of Medicine. Letter report on dietary reference intakes for trans fatty acids drawn from the Report on dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington, DC 2003. Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and existing oils and fats used in products with reduced trans-fatty acid content. Journal of the American Dietetic Association, June 2006;106(6):867-80. (Reprinted with Permission of the American Dietetic Association) US Food and Drug Administration. Questions and Answers about Trans Fat Nutrition Labeling. Published July 11, 2003. back to top