Trans fat contributes to heart disease, which is the leading cause of death and disability in the US.

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Partially hydrogenated vegetable oils, which are chemically modified, contain high levels of trans fats, which significantly increase the risk of heart disease.

The commercial vegetable oils used by restaurants for cooking, frying and baking often contain trans fats, as do shortening and many margarines. Pre-fried foods, baked goods and snack foods also may contain the stuff.

Preliminary results from a sample of New York City restaurants found that 30% used partially hydrogenated vegetable oil for cooking or frying, or in spreads, such as margarine.

The city's Health Department says it is sending out letters and information bulletins to more than 20,000 restaurants and 14,000 supermarkets and food suppliers to alert them to the dangers of trans fat, how to identify it, and how to replace it with healthier options in the kitchen.

FDA Mandates Trans Fat Labeling in 2006

New York's Health Department move follows the recent release of federal dietary guidelines recommending that consumers keep their trans fat intake as low as possible.

Many nutrition labels already indicate trans fat content, but some do not. The US Food and Drug Administration (FDA) is requiring that trans fat content be listed on all nutrition labels starting January 1, 2006.

"Heart disease is the leading cause of death and disability in the nation. Trans fat increases the risk of heart disease risk because it raises total cholesterol and bad cholesterol (LDL), and lowers good (HDL) cholesterol," says Robert Eckel, MD, President of the American Heart Association.

"Because many commercial products are not required to indicate trans fat content on the label, many restaurateurs and food suppliers may not know they are using oils with trans fat," says Sonia Angell, MD, MPH, Director of DOHMH’s Cardiovascular Disease Prevention and Control program. "Restaurant owners should look for the words 'partially hydrogenated' in the ingredients list to know what ingredients are going into their food."

Trans Fat Checklist for Consumers

Many store-bought and restaurant foods may contain trans fats unless they are labeled "trans fat free" or unless they have no partially hydrogenated vegetable oils on their ingredients label:

Some brands of these foods do not contain trans fats. Always read food labels and choose foods without trans fats, the Health Department advises.

If partially hydrogenated oil is on the label, the food is not trans fat free.

If partially hydrogenated vegetable oil or shortening is on the label, it is prefereable if is near the end, rather than toward the beginning, of the ingredients list. Labels are required to list ingredients from most to least.

Avoiding trans fat today is part of heart healthy diet, which also includes decreasing saturated fat and increasing consumption of fruit and vegetables, whole grains, low and nonfat dairy products, fish and lean meat.