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Trans Fat, Heart Disease and Food Service : Transforming the Food Environment CASA Beth S. Torin , RD, MA, Associate Executive Director Bureau of Food Safety and Community Sanitation New York City Department of Health and Mental Hygiene. LEADING CAUSE OF DEATH IN US 2003.
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Beth S. Torin , RD, MA,
Associate Executive Director
Bureau of Food Safety and Community Sanitation
New York City Department of Health and Mental Hygiene
Average daily intake 2.6% of total calories
(approx 5.8 grams)
21% Naturally Occurring
Meat and Dairy Products
Source: FDA Consumer magazine. September-October 2003 Issue. Pub No. FDA04-1329C
The U.S. government proposes a law requiring food manufacturers to list trans fat amounts on nutrition labels. The proposal is not passed as law.
Denmark is the first and only country to regulate trans fat on a national basis, putting a very small cap on the amount that food may contain.
Later in 2003, the U.S. Food and Drug Administration (U.S. FDA) passes a law requiring that trans fat be listed on the Nutrition Facts label on food products; food manufacturers have three years to comply. Many have reformulated their products to limit trans fat.
Trans fat labeling becomes mandatory in the United States. The American Heart Association becomes the first major health organization to specify a daily limit: less than 1 percent of calories from trans fat.
Later in the year, New York becomes the first U.S. city to pass a regulation limiting trans fat in restaurants. Multiple cities and states have since proposed similar regulations.
Good (HDL) Bad (LDL)
There is “a positive linear trend between trans fatty acid intake and total and LDL-C concentration, and therefore increased risk of coronary heart disease…”
– Institute of Medicine
Data Source: http://www.fda.gov/fdac/features/2003/503_fats.html
Finding Trans fat
Liquid Corn Oil, Partially Hydrogenated Soybean Oil, Salt, Vegetable Mono And Diglycerides And Soy Lecithin (Emulsifiers), Sodium Benzoate (To Preserve Freshness), Vitamin A Palmitate, Colored With Beta Carotene (Source Of Vitamin A), Artificial Flavor, Vitamin D3
PRE-FRIED and PRE-MIXED FOODS:
Trans Fat Education Campaign
Consumers:Keep intake ‘as low as possible’, and ask about oils and trans fats used to prepare their food in restaurants
Food Suppliers:Carry and promote trans fat free products and phase out trans fat containing products
Restaurants: Eliminate artificial trans fat from the foods they serve
Health Bulletin to 200,000 people
9,000 FSEs received additional info
Info & tools to food suppliers and to >20,000 NYC restaurants
% Restaurants Using Trans Fat
in Oils and Spread
Where Use Could Be Determined
7,800 restaurant operators trained
Proposal Published in City Record
July 1, 2007:oils, shortening, and margarine used for frying or as a spread must have with less than 0.5 grams of trans fat per serving.
July 1, 2008:all foods must have less than 0.5 grams of trans fat per serving.
"New York City tried that approach and it failed “
New York , New York
This was a voluntary effort by the city’s 18 food service establishments to eliminate trans fat from their menus
Another trans fat-free zone has been formed in Westchester County where 125 restaurants have agreed not to use partially hydrogenated oil.
Boca Raton Florida
Miami Dade, Florida
Nassau County , New York
New JerseyThe ban is spreading
Good Taste No Artificial Trans Fat
Your Heart Will