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Majority of New York’s restaurants using zero grams trans-fat oils
10 July 2007
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Most restaurants in New York City have already eliminated artificial trans fat in oils used for frying, a recent U.S. Health Department survey showed.
The agency reported that, as of June 1, 83 percent of restaurants have already stopped using artificial trans fat for frying, The first phase of the trans fat regulation takes effect on July 1 and applies to oils, shortening and margarines used for frying and spreading.
“This confirms that the switch is feasible,” said Health Commissioner Dr. Thomas R. Frieden in a statement. “But many restaurants are still using spreads such as margarine that contain artificial trans fat. These products need to be replaced with widely available alternatives.”
The agency reported that, as of June 1, 83 percent of restaurants have already stopped using artificial trans fat for frying, The first phase of the trans fat regulation takes effect on July 1 and applies to oils, shortening and margarines used for frying and spreading.
“This confirms that the switch is feasible,” said Health Commissioner Dr. Thomas R. Frieden in a statement. “But many restaurants are still using spreads such as margarine that contain artificial trans fat. These products need to be replaced with widely available alternatives.”
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