Health advocates are gaining in at least one battle against poor nutrition: the campaign to rid foods of trans fats. New York City has become the first major municipality to ban the ingredient from restaurant kitchens effective this July.

The chemically modified -- that is, partially hydrogenated -- fats have been linked to high "bad" cholesterol levels and heart disease.

Health advocates are praising the move, which may pave the way for other cities. Chicago may be next, as a similar prohibition is under consideration there.

The restaurant industry is vociferously opposed to trans fat regulation. Trans fats increase the shelf life of prepared foods, and some chefs argue that the healthier substitutes are inferior.

However, many experts dispute that contention, saying that the elimination of trans fats can be accomplished without any noticeable change in the taste or texture of foods.

New York intends to enforce its ban by deploying inspectors to restaurant kitchens to check food packaging. Fines would be imposed on any restaurants found to be in violation of the ban.

Trans fats have disappeared from many of the packaged food items that line grocery store shelves in response to the U.S. government requirement that they be listed on ingredient labels, which took effect in January.

The Wendy's restaurant chain has already made the switch from trans fats at its 6,300 US and Canadian locations. KFC recently announced that it would be eliminating trans fats from all of its menu items by April.