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California Eliminates Trans Fats in Restaurants
Partially “hydrogenated” vegetable oils contain “trans fatty acids.” Through an industrial process, hydrogen atoms on the fatty acid molecule are shifted into the “trans” position, making the molecule straighter and more rigid, and the oil thicker and more solid. This consistency provides a cheap substitute for lard or butter and provides a pleasing crispness to the food, increasing shelf life. The problem is that this thicker oil readily clogs up human arteries.
On July 25, 2008, California’s Governor Schwarzenegger signed into law the Trans Fat Bill, which requires restaurants by January 1, 2010 to reduce the amount of trans fat in their margarine, oils, and shortening to less than half a gram per serving. By 2011, this will apply to deep-fry oil as well, for use in bakeries and donut shops. However, packaged foods will still be exempt.
The law also requires food facilities to keep manufacturer’s labels for any food product containing fat, oil, or shortening. The label must show the content of trans fat. Food-preparation facilities that do not comply with the new statute now face fines ranging from $25 to $1,000.
Law professors and legal experts predict that if California’s ban is successful, other states will quickly follow suit. They say that California is a leader in passing groundbreaking and trendsetting laws.
Prior to the passage of the California law, cities such as San Francisco set up voluntary programs where restaurants agreeing to ban partially hydrogenated oils would receive a government decal to stick on their windows. Banning trans fat became an accepted policy among restaurants in some San Francisco neighborhoods.
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