Nov 15, 2007 4:46 pm US/Pacific
L.A. County Restaurants To Stick It To Trans-Fats
LOS ANGELES (CBS) ―
Los Angeles County restaurants that voluntarily cut down on the use of trans fat oils will now receive a decal to put on windows next to letter grades for cleanliness.
The "Voluntary Artificial Trans Fat Reduction Program" is meant to reduce or eliminate the use of trans fat oils -- the catch-all term for unsaturated fats made with partially hydrogenated plant oil.
"Heart disease is the public health crisis of our time," said City Councilman Jose Huizar. "There is no doubt in my mind that this critical effort will save lives. The ATFR program will allow people to become educated about trans fats and make informed decisions about food items they purchase."
"I'm happy that this topic has stimulated discussion and provided an opportunity to educate the public about the use of trans fat," said Supervisor Yvonne Burke.
"I'm also thrilled that a number of food chains have voluntarily eliminated trans fat from their foods," she added.
The head of the county health department said the program is a good idea.
"This program is a win-win for everyone," said Dr. Jonathan Fielding, the county's director of public health and health officer.
He said heart disease is the leading cause of premature death and disability in the county. About 500,000 adults in the county have had a heart attack or have been diagnosed with some form of heart disease, he said.
"Consumers will now have one more tool in their arsenal to make informed decisions on where they can find healthy dining options," Fielding said.
The program has the backing of the California Restaurant Association, mainly because it is voluntary.
Over the objections of restaurant owners, trans fat cooking oils were banned in New York City in July, and the restaurant association resisted government efforts to ban trans fats in California eateries.
But the local association has endorsed voluntary efforts.
"The industry is going away from (trans fats)," said Andrew Casana, director of local government affairs for the California Restaurant Association's Los Angeles chapter, representing about 36,000 restaurants.
Casana said he expected most restaurants to participate in the program, so they can get the county decal.
Trans fats became popular in restaurants largely because they are cheaper and have a longer shelf life than healthier oils.
In 1911, Crisco pioneered the process of adding hydrogen atoms to unsaturated fats to give them a higher melting temperature, a longer shelf life and making them attractive to bakers.
However, according to a 2006 study published in the New England Journal of Medicine, eating trans fat oils increases the risk of coronary disease, heart attacks and possibly diabetes.
Several fast food chains, including as Burger King, Carl's Jr., Kentucky Fried Chicken, Taco Bell and McDonald's, have said they will voluntarily eliminate the use of trans fat cooking oils throughout their national chains.
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