Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.

Trans fat has been spending its share of time in the headlines lately, and finally the news is looking up for you, the consumer. Trans fat still plays a major role in increasing the risk of heart disease. But, the good news is that trans fat is now required to be listed on the Nutrition Facts label of foods and more food producers are finding ways to avoid unhealthy trans fat in their products.

Animal-based fats were once the only trans fats consumed, but by far the largest amount of trans fat consumed today is created by the processed food industry as a side-effect of partially hydrogenating unsaturated plant fats (generally vegetable oils). These hydrogenated fats have displaced natural solid fats and liquid oils in many areas, notably in the fast food, snack food, fried food and baked good industries. Vegetable shortenings are partially hydrogenated fats packaged for home use, and some margarines contain a large proportion of trans fat. Foods containing artificial trans fats formed by partially hydrogenating plant fats may contain up to 45% trans fat compared to their total fat.

Trans fats are increasingly being linked to chronic health conditions, are tightly regulated in a few countries, are mandatory on product labels in many others, and are the central issue in several ongoing lawsuits (particularly against fast food outlets). Many companies are voluntarily removing trans fats from their products, or establishing trans-free product lines.

It didn’t take long for researchers to find that trans fat, like saturated fat, raises LDL (lousy) blood cholesterol levels. Even worse, trans fat may decrease the HDL (healthy) blood cholesterol that helps protect against heart disease. Studies have found that trans fat can also increase heart disease risk in other ways that include increasing triglyceride levels and preventing blood vessels from dilating. The effects of trans fat add up to a powerful increase in the risk for heart disease—not a healthy fat!

In a nation now accustomed to bans on smoking in public places, New York has planted a flag on what could be the next front in community health wars.It is becoming the first city in the country to ban all restaurants from using artificial trans fats, while requiring hundreds of eateries to post food calorie counts right on their menus.

City health officials created the unprecedented new requirements . Restaurants will get a grace period to make both changes, but by mid-2008, Dunkin' Donuts will have to find a substitute for the 3.5 grams of trans fat in its Boston Kremes and tell customers up front that the snacks contain 240 calories.

But the city's gigantic food-service industry has opposed parts of both new rules, and some restaurant companies have hinted that they might challenge them in court.

The ban won't apply to grocery stores or restaurants that serve prepared foods in the manufacturer's original packaging.

The city's health commissioner, Thomas Frieden, said the changes will help fight the twin epidemics of obesity and heart disease. Trans fats, listed on food labels as partially hydrogenated vegetable oil, are believed to be harmful because they wreak havoc with cholesterol levels.

Mayor Michael Bloomberg, who banned smoking in bars and restaurants during his first term, said the changes could save lives.

"We're not trying to take away anybody's ability to go out and have the kind of food that they want in the quantities that they want, but we are trying to make that food safer," he said.

Many New Yorkers also were all for the ban, saying health concerns were more important than fears of Big Brother supervising their stomachs.

"I don't care about what might be politically correct and what's not," said Murray Bader, nursing a cup of coffee at Dunkin' Donuts on Tuesday morning. "I want to live longer!"

However, some restaurant cooks have worried about tinkering with tried-and-true recipes. Concerns have been raised about whether there is enough trans-fat-free cooking oil on the market to supply the city's thousands of friers.

Big fast-food companies had complained about the calorie provision, too, saying it would clutter menu boards with health data already available on fliers, charts and Web pages.

"This isn't over," said Dan Fleshler, a spokesman for the National Restaurant Association, which represents the industry. "We don't think that a municipal health agency has any business banning a product the (U.S.) Food and Drug Administration has already approved."

The city Board of Health, which passed the ban unanimously, did give restaurants a few breaks.

The calorie disclosure rule will apply only to restaurants that serve standardized portion sizes and make nutritional information available voluntarily. About 1 in 10 of the city's restaurants are expected to be affected. Companies that don't wish to comply can simply stop providing any nutritional data.

The board also relaxed a tight deadline for compliance on the trans-fat ban.

With some exceptions, restaurants will be barred from using spreads and frying oils containing artificial trans fats by July 1. Foods covered in that first round include french fries and fried chicken.

All other foods, including doughnuts, cookies and pies that use partially hydrogenated vegetable oil for texture, will have to be trans-fat-free by July 2008.

Originally, the city had envisioned giving restaurants less time, but Frieden acknowledged that finding substitute ingredients for baked goods will take experimentation.

"There are real challenges for certain products," he said.

Some food makers stopped using trans fats voluntarily after the FDA began requiring trans-fat content on food labels.

Wendy's International Inc. introduced a zero-trans fat oil in August. Yum Brands Inc.'s KFC and Taco Bell said they also will cut the trans fats from many foods in their kitchens.

McDonald's has experimented with more than a dozen healthier oil blends for its french fries and has vowed to be ready for New York's ban.

Cooks originally began using partially hydrogenated vegetable oil as a substitute for animal fats because it is cheaper and has a longer shelf life. The FDA estimates the average American eats 4.7 pounds of the stuff each year.

New York's ban follows a national requirement, beginning this past January, that companies list artificial trans-fat content on food labels. Efforts are also being made to reduce the trans-fat content of snacks in school vending machines.

Kathy Ramirez, a 26-year-old New York mother who takes her toddler to McDonald's every week, approves of New York's new restaurant rules.

"It's hurting us, all this fat, but the kids really like it," said Ramirez, pointing to 3-year-old Amber, who had just finished her dinner. "It would be better to know what we're getting."

Trans fats are found in about 40% of foods on grocery store shelves. You are most likely to find trans fat in vegetable shortenings, stick margarines, crackers, candies, cookies, snack foods, microwave popcorn, fried foods, doughnuts, pastries, baking mixes and icings, and store-bought baked goods. Fried foods in restaurants are typically fried in partially hydrogenated oils, so these foods also have a high trans fat content. Some meats and dairy products contain a naturally occurring amount of trans fat.

If you look at the nutrition facts label on these common foods, you will probably see an amount of trans fat listed on the label. If you look at the ingredients list, you will see “partially-hydrogenated” oil or “shortening” in the list. However, according to food labeling rules, a food can be labeled “0 grams trans fat” or “no trans fat” if there is less than 0.5 grams of trans fat per serving of the food. These foods may still contain partially hydrogenated oil or shortening in the ingredients list and still contain trans fat, but they are not required to list the amount of trans fat.

Even though trans fat is now listed on the label and many foods boast “Trans Fat Free” or “Zero Trans Fats”, snack foods and packaged baked goods still contain a high amount of fat and calories and should be eaten in moderation.