Koutoujian calls for ban on trans fats in Massachusetts restaurants - 12/19/2006
FOR IMMEDIATE RELEASE – December 19, 2006
Contact: Patrick Golden 617-722-2130
BOSTON – In a move that would dramatically reduce heart disease in Massachusetts, State Rep. Peter Koutoujian, D-Waltham, today announced he has filed legislation for the upcoming 2006-2007 session banning the use of artificial trans fats in Bay State restaurants.
The filing comes in the wake of several scientific studies linking trans fats, also known as partially hydrogenated vegetable oils, to coronary heart disease. Some studies suggest replacing trans fats with healthy alternatives can reduce coronary heart disease events by up to 23 percent. A Harvard University cardiologist and epidemiologist estimates that more than 1 in 5 heart attacks in the U.S. are caused by consuming trans fats.
“There is an overwhelming amount of evidence out there revealing just how damaging trans fats are,” said Koutoujian. “We have an opportunity to vastly improve public health by directing restaurants to switch to healthier alternatives that will make the food dramatically healthier. New York City’s decision to ban trans fats from restaurants shows how government can take positive action toward improving public health.”
Under the proposed legislation, substantial amounts of artificial trans fat could not be used in the preparation of restaurant foods. Food service establishments would have to switch to healthier oils and other substances in food preparation. Restaurants would have one year to switch to oils, margarines and shortenings that contain less than 0.5 grams of trans fat per serving. Foods sold in sealed packages by the manufacturer and sold directly to patrons at a restaurant, such as potato chips, would not be affected by the proposed law.
Several restaurant chains, including Legal Seafoods, Dunkin’ Donuts and Au Bon Pain have already begun the process of reducing or eliminating the use of the trans fats in their food preparation.
The 2005 U.S. Dietary Guidelines for American, issued by the United States Department of Agriculture, recommends that dietary intake of trans fats be “as low as possible” because they raise “bad” cholesterol, which can increase risk of coronary heart disease.
FDA estimates that the average daily intake of trans fat in the U.S. population is about 5.8 grams or 2.6% of calories per day for individuals 20 years of age and older. According to the U.S. Department of Agriculture, trans fat is formed when hydrogen is added to vegetable oil to make a more solid fat like shortening or margarine. The USDA recommends keeping trans fats as low as possible in the diet
|
