The Big Apple Goes on Trans Fat Diet

New York will save the lives of 18,000 residents a year by limiting the amount of trans fats to a half gram for every item on the menus of the city's 24,000 eating establishments.

New York mayor Michael Bloomberg says 18,000 lives will be saved every year simply by limiting the amount of trans fats to a half gram for every item on a restaurant's menu. — Photo by EuroGuy

According to Mayor Michael Bloomberg, the City of New York will save the lives of 18,000 residents a year by limiting the amount of trans fats to a half gram for every item on the menus of the city's 24,000 eating establishments including cafes and street stalls. For many years health professionals have been warning that trans fats contribute to heart disease by raising dramatically blood cholesterol levels. The process of hydrogenation is a whereby the fats are formed by subjecting oils to high temperatures. The fats have no nutritional value and can significantly raise the risk of heart disease a condition that each year kills 18,000 New Yorkers. The city's board of health, established a December deadline for consultation, then restaurants will have until July 2007 to change to light oils or margarine with less than a half gram per serving.

Statistics say about 50 per cent of New York's food outlets use trans fats. — Photo by EuroGuy

But restaurant owners are not happy, they know very well what New Yorkers love to eat. They made them addicted to greasy burgers and chips for a long time so a change of menu will significantly effect the bottom line. According to Charles Hunt, vice president of the New York State Restaurant Association, the new rule will have a negative affect on it 3,500 member restaurants. Hunt said "You choose what you eat and that choice only affects you," Hunt said. "We don't think it's appropriate for a non-elected body such as the health board to make a decision that will have a big effect on restaurants across New York City." Statistics say that about 50 percent of New York's food outlets use trans fats. ______________________________ FAT TIPS Here are some practical tips you can use every day to keep your consumption of saturated fat, trans fat, and cholesterol low while consuming a nutritionally adequate diet. Check the Nutrition Facts panel to compare foods because the serving sizes are generally consistent in similar types of foods. Choose foods lower in saturated fat, trans fat, and cholesterol. For saturated fat and cholesterol, keep in mind that 5 percent of the daily value (%DV) or less is low and 20 percent or more is high. (There is no %DV for trans fat.) Choose alternative fats. Replace saturated and trans fats in your diet with monounsaturated and polyunsaturated fats. These fats do not raise LDL cholesterol levels and have health benefits when eaten in moderation. Sources of monounsaturated fats include olive and canola oils. Sources of polyunsaturated fats include soybean oil, corn oil, sunflower oil and foods like nuts and fish. Choose vegetable oils (except coconut and palm kernel oils) and soft margarines (liquid, tub, or spray) more often because the amounts of saturated fat, trans fat, and cholesterol are lower than the amounts in solid shortenings, hard margarines, and animal fats, including butter. Consider fish. Most fish are lower in saturated fat than meat. Some fish, such as mackerel, sardines, and salmon, contain omega-3 fatty acids, which are being studied to determine if they offer protection against heart disease. Choose lean meats, such as poultry without the skin and not fried and lean beef and pork, not fried, with visible fat trimmed. Ask before you order when eating out. A good tip to remember is to ask which fats are being used in the preparation of your food when eating or ordering out. Watch calories. Don't be fooled! Fats are high in calories. All sources of fat contain 9 calories per gram, making fat the most concentrated source of calories. By comparison, carbohydrates and protein have only 4 calories per gram. To keep your intake of saturated fat, trans fat, and cholesterol low: Look at the Nutrition Facts panel when comparing products. Choose foods low in the combined amount of saturated fat and trans fat and low in cholesterol as part of a nutritionally adequate diet. Substitute alternative fats that are higher in mono- and polyunsaturated fats like olive oil, canola oil, soybean oil, corn oil, and sunflower oil.