Trans Fats Ban Sweeping the Nation

Cities, food conglomerates, theme parks, and restaurants have one thing in common these days: a growing desire to ban trans fats from food. These fats, which can be a by-product of partially hydrogenated oil, contribute to heart disease, Type II diabetes, and weight gain, and their removal could prevent over 500 deaths each year in New York City alone, according to Dr. Walter Willett, the Chair of the Department of Nutrition at the Harvard School of Public Health. Who are the people and companies concerned with your health and well-being? More than you might think.

Disney announced in 2006 that all Disney-operated restaurants in its parks and resorts will eliminate added trans fats from food by the end of 2007 and from its licensed and promotional products by the end of 2008. Universal Studios Florida, Islands of Adventure in Florida and Universal Hollywood are cooking with trans fat-free oils. Sea World Orlando has pledged to limit fats and calories in meals and offers a food restaurant where all food is prepared without trans fats and preservatives.

Cheesecake Factory has removed trans fats from its restaurants; Kraft removed partially hydrogenated oils from seven food categories, including Kraft Easy Mac, DiGiorno Thin Crispy Crust Pizza, fat-free Oreo cookies, Wheat Thins crackers, and Jell-O Pudding. Fast food giants KFC and Taco Bell are on board, with Taco Bell offering several menu items that contain zero grams of trans fat including Gordita Baja - Chicken, Gordita Baja - Steak and Gordita Supreme - Chicken, according to www.bantransfats.com.

Trans fats are found in pomegranates, cabbage, peas, and meat and milk. These naturally occurring trans fats are not considered a health risk because they are found in such small quantities. In contrast, trans fats from partially hydrogenated oils add up in most of the foods we eat, and lead to most Americans eating up to five pounds of trans fats each year by most studies. Partial hydrogenation is the process used to make an oil more solid, providing longer shelf-life in baked products and longer fry-life for cooking oils.