More than 80 percent of city restaurants have switched to trans-fat-free frying oils, according to a recent Health Department survey. As of July 1st, NYC eateries – from fast-food joints to temples of haute cuisine – can no longer use partially hydrogenated vegetable oils, shortenings or margarines for frying and spreading if they contain more than 0.5 grams of trans fat per serving. The ban will extend to baked goods and prepared foods starting July 1st, 2008.
In a statement, Health Commissioner Dr. Thomas R. Frieden said the results of the study "confirms that the switch is feasible." The city has set up a Trans Fat Help Center to assist restaurants with the transition; for more information, visit www.notransfatnyc.org.