Goodbye, Bad Fat?

New York City considers limit on trans fat

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A new proposal would limit the use of trans fat in New York City restaurants. (Photo: Frances M. Roberts/NewsCom)

September 27, 2006

New York City's Board of Health wants restaurants to say goodbye to bad fat. On Tuesday, the group announced its support for a proposal to limit the amount of trans fat used in restaurants.

If the proposal is approved, New York City will become the first large city to limit trans fat in restaurants. The law would affect New York City's more than 20,000 restaurants.

"For decades, research has linked trans fat and heart disease,” said Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University in New Haven, Connecticut. “With so many alternatives available, no restaurant needs to put its customers at risk by cooking with trans fats."

Trans fat is a kind of processed fat that reportedly increases the risk for certain health conditions, such as heart disease. The proposal, drafted by the New York City Department of Health and Mental Hygiene, would limit the use of this bad fat to a half gram per serving in any menu item. It would also require restaurants to print detailed calorie information.

A public hearing will be held in October to discuss the proposal. A final vote is then set for December.

Chicago has proposed a similar limit aimed at a portion of the city’s restaurants. Members of the New York City Board of Health hope that their proposal will set an example for other states around the country.

Why the Crackdown?

Currently, the average American consumes about six grams of trans fat a day. The American Heart Association recommends that Americans consume no more than two grams a day.

Trans fat is usually found in foods like margarine, cookies, cakes, and fast foods. Many restaurants use it because it allows products to have a longer shelf life—the amount of time a food can be stored and still be OK to eat.

Many restaurant owners are unhappy with the suggested limits, saying it will cost them more money and will change the taste of the food.

New York City Health Commissioner Thomas Frieden admitted that the changes will be a challenge for restaurants but also said it would do more good in the end.

"It is a dangerous and unnecessary ingredient," said Frieden. "No one will miss it when it's gone."

 

Critical Thinking Question

Read today's news story, and then answer the following question.

Goodbye, Bad Fat? Why do you think it is important to limit the use of trans fat in restaurants?

Join a discussion of this question on our bulletin board.

 

Tiffany Chaparro is a contributing writer for Scholastic News Online.

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