New York City's ban of trans fat, the first of its kind in the U.S., is linked to a "substantial and significant decrease in the trans fat content of purchases at fast-food chains, without a commensurate increase in saturated fat," according to a study published in the Annals of Internal Medicine on July 17.
Researchers analyzed thousands of lunch receipts from fast-food chains before and after the ban was officially launched in 2008. The study showed the average trans fat content of customers' meals dropped from about 3 grams to 0.5 grams in the last four years.
The survey looked at McDonald's, Burger King, Subway and Yum! Brands Inc. restaurants KFC and Pizza Hut. Nearly 60 percent of meals now purchased have zero trans fat, compared to less than 30 percent before the ban.
Trans fats are associated with increasing bad (LDL) cholesterol and the likelihood of heart disease.
"For consumers, the transition was seamless. Most New Yorkers didn't even notice," Christine Curtis, a coauthor of the study and the director of the city's Nutrition Strategy Program said. "And now we know that it has really made a difference."
The authors concluded federal regulation will be necessary to fully eliminate population exposure to industrial trans fat sources.
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