Written by Rita Jenkins| 26 July, 2008 18:53 GMT
Health advocates are cheering California's new ban on the use of
trans fats in restaurant food by 2010 and in retail baked goods by 2011 -- an action that was strongly opposed by the restaurant industry. Their opposition was understandable on one level: Making foods with trans fats is cheaper. But that's where the argument for trans fats really starts and ends. Saving money is the only advantage -- and there are many serious disadvantages.
Trans fats are known to raise "bad" cholesterol and lower "good" cholesterol, thus contributing to
coronary heart disease -- the number one killer in the U.S. In fact, CHD takes more lives in the United States than the next seven leading causes of death combined.
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In opposing the law, the
California Restaurant Association argued that banning trans fats alone would not make an appreciable difference in Californians' health. Further steps would have to be taken.
That doesn't strike me as a very compelling argument for continuing to use trans fats. Rather, it suggests that the CRA ought to be jumping on the bandwagon and encouraging those further steps.
HEALTH BLOG
Of course, the restaurant lobby maintains that health is a personal matter and a personal responsibility, which presses a hot button for individuals who don't want the government telling them what to eat.
I would argue that the law has nothing to do with telling people what to eat. We can still have our burgers, fries and doughnuts, and the many restaurants that have voluntarily removed trans fats from their kitchens have already proven that we won't suffer any loss of taste or quality. All we'll lose is a killer -- and I mean that in the literal sense -- ingredient.
No sensible person would argue that we should have the option of using paint with lead or insulation with asbestos. Trans fats fall right in the same category. They're dangerous and unnecessary, and other states shouldn't wait for the federal government to catch on. They should follow California's lead.
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