California will bar restaurants from cooking with trans fat beginning New Year’s Day, becoming the first state to crack down on the substance tied to clogged arteries, strokes and coronary heart disease.

The ban is hailed by supporters as a way to protect diners who routinely have not been aware of consuming trans fat at some restaurants because they don’t see the meals cooked or the ingredients used.

“Consumers should rejoice because they can actually take family and friends out to eat and not worry about whether food will be cooked in trans fat,” said Assemblyman Tony Mendoza, D-Artesia, who proposed the ban.

Gov. Arnold Schwarzenegger signed the measure in 2008, but it will take effect Friday because restaurants were given a one-year adjustment period. Bakeries need not comply until January 2011.

Schwarzenegger, upon signing Mendoza’s Assembly Bill 97, hailed it as “taking a strong step toward creating a healthier future.” California previously had barred trans fat in preparing food for schools.

Trans fat is created when hydrogen is added to vegetable oil, a process called hydrogenation meant to improve the shelf life and enhance the flavor of foods. The process turns liquid oils into solid fats, such as shortening or stick margarine, which have been used in french fries, baked goods, crackers, candies, snack foods, fried foods and other items.

The U.S. Food and Drug Administration does not restrict trans fat but says it can increase the risk of coronary heart disease by raising low-density lipoprotein — or bad cholesterol.

LEF

marco In the Media, Info, Nutrition, Power Tips, Restaurants, Uncategorized