The NYC Trans-Fat Ban is Working (and Reducing Heart Attacks!)

Here’s something we’re not hearing a lot these days: some laws are working and making our lives better. A new study in the JAMA Cardiology journal found that bans on trans fats in New York City and some New York counties have led to a decrease in heart attacks and strokes. Way to go public health officials!

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Trans fats, also referred to partially hydrogenated oil and used in processed foods and mostly in fried foods, raise your bad cholesterol while also lowering your good cholesterol. All of that can increase your risk of heart disease, obesity, and type two diabetes.

Back between 2007 and 2011, in order to curb the rise of those deadly diseases, some counties in New York State banned trans fatty acids in restaurants, bakeries, soup kitchens, park concessions, and public places where food is served.

Now, years later, researchers compared the hospital records of nine counties with trans fat restrictions to eight counties that had no restrictions. They found that three years after the laws were passed, there was a 6.2 percent decline in hospital admissions for heart attacks and strokes. That’s 43 fewer heart attacks and strokes per 100,000.

While some doctors said other factors could be at play in the lowered numbers (like smoking bans and mandatory calorie counts), lead author Dr. Eric J. Brandt, a fellow in cardiovascular medicine at Yale, had this to say:

“The most important message from these data is that they confirm what we predicted — benefit in the reduction of heart attacks and strokes. This is a well-planned and well-executed public policy.”

This is great news, especially as the FDA moves to restrict the use of trans fats in foods nationwide in 2018. Score one for thoughtful, helpful officials working on solving problems. We salute you and we’ll have a kale salad today in your honor.