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Californian trans fat ban takes effect

Bakeryandsnacks.com (04/01/2010) reports that California has become the first state to ban the use of trans fat-containing cooking oils, as a law signed by Governor Schwarzenegger in 2008 came into effect on January 1. Over the past decade studies have produced evidence showing that trans fats clog arteries and cause heart disease. In 2006, based on this information, the Food and Drug Administration (FDA) issued a regulation requiring manufacturers to list trans fatty acids on the nutrition panel of foods. This provided further motivation for manufacturers to cut trans fats from their products. The new Californian law means that all oils, margarines and shortenings used in frying must contain less than 0.5 percent trans fat per serving. If food manufacturers and restaurants violate the legislation they face fines of up to $1,000. Although there are exceptions to the state-wide ban such as baked and deep-fried items, with manufacturers having until 2011 to switch from artificial trans fats. Other cities, including New York City and Philadelphia, as well as parts of Maryland have also put in place a similar ban but there has been controversy about how easy or difficult it is for manufacturers to reformulate with non-hydrogenated fats. Hydrogenation of oils is advantageous as it gives the oil a higher melting point and extends their shelf life, making them better suited for use by the food industry. Trans fats in the form of partially hydrogenated oils are also cheaper to produce than healthier oils like sunflower or olive oil. Therefore, margarines and commercially produced shortenings in the US have traditionally contained high levels of hydrogenated fats. The World Health Organization has recommended an upper limit of one percent of a person’s daily energy to come from trans fat.

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Californian trans fat ban takes effect

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