Healthy Heart: Avoid Trans Fat
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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 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. 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.
For detailed information about how to comply with the trans fat regulation, see the Regulations to Phase Out Artificial Trans Fat in New York City Food Service Establishments Brochure (PDF).
To receive a printed brochure, please call 311
For information about how to replace artificial trans fat with 0 grams trans fat products in your food service establishments, visit the Trans Fat Help Center.
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.
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Scientific Research
- American Heart Association. Goals and Metrics Committee of the Strategic Planning Task Force. Defining and Setting National Goals for Cardiovascular Health Promotion and Disease Reduction (PDF).
The American Heart Association's Strategic Impact Goal Through 2020 and Beyond.
- 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 (PDF).
New England Journal of Medicine. April 13, 2006. 354;15:1601-13.
- Panel on Macronutrients, Institute of Medicine. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (PDF).
Washington, DC 2005.
- Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and existing oils and fats used in products with reduced trans-fatty acid content (PDF).
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.
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