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.
The phase out of artificial trans fat in restaurant foods will happen in two stages.
First, restaurants will have until July 1, 2007, to make sure that all oils, shortening and margarine containing artificial trans fat used for frying or for spreads have less than 0.5 grams of trans fat per serving. Oils and shortening used to deep fry yeast dough and cake batter are not included in the first deadline.
The second deadline is July 1, 2008. By that date, 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 packaging are exempt.
New Yorkers dine out a lot - more than a third of our daily calories come from food eaten away from home. On average, Americans consume almost 6 grams of trans fat each day. A single fast food meal can contain more than 10 grams of trans fat!
Trans fat is replaceable.
Artificial trans fat can be replaced with readily available heart-healthy oils (such as corn, canola, and soy), without changing the taste of foods.
Artificial trans fat can be replaced with readily available heart-healthy oils (such as corn, canola, and soy), without changing the taste of foods.
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