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| Background |
| Trans fat or trans fatty acids are a type of unsaturated fats found naturally in the meat and dairy products taken from cows and other ruminants. Most trans fats consumed today are the result of a process developed in the early 1900's called hydrogenation and first used commercially by Crisco in 1911. The process of adding hydrogen to vegetable oil (partial hydrogenation) converts a portion of the natural fats to trans fats and results in raising the melting point and reducing rancidity. The quick serve restaurant industry only fully embraced trans fats for use in cooking 20-30 years ago after public health advocates began warning of the increased risk of coronary heart disease that could be caused by use of animal fats such as beef tallow and butter. In 200? the FDA passed rules requiring that nutrition labeling requirements be amended for manufacturers to require a trans fat listing for any product containing more than .5 gram (or ½ gram) of trans fat per serving. Food manufacturers are allowed to list products with less than .5 gram as 0 (zero) trans fat on the nutrition facts panel but the ingredient list must say, "shortening" or "partially hydrogenated vegetable oil." |
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| Issue |
| The issue of regulating the American public into healthy lifestyle has reached new heights as local jurisdictions across the country are responding to recent studies linking trans fat over-consumption to increased LDL cholesterol counts which can be directly related to heart disease. City of New York passed a ban on all trans fats even after the American Heart Association issued a statement to policy makers expressing concern over "unintended consequences" such as restaurants returning to the use of oils high in saturated fat. While healthier alternatives are being developed to meet increased market demand, there is not a readily available alternative to trans fats. As recently as January 5th, 2007 a Multnomah County Commissioner called for the County Health Department to "draft regulations modeled after those enacted by New York City." |
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| ORA Position |
| The Oregon Restaurant Association supports the effort to educate Oregonians on the importance of healthy eating habits and moderation, but does not support any immediate ban on foods containing or prepared with trans fat. It takes time to develop, plant, grow, harvest, process new alternatives crops and test new oils. We have serious concerns about a local government banning any product or ingredient the FDA has approved and the State Health Division has taken no step to ban especially when there is limited supply of any healthier alternative for widespread commercial use. |
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