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Although the recent menu labeling bill was pushed back for implementation until 2018 across restaurants, recent research reveals that removing and labeling unhealthy ingredients like trans fats can make a healthy difference for consumers.
A study from JAMA Cardiology studied urban counties in New York State that restricted the use of trans fats in public eateries like restaurants, bakeries, cafeterias, park concessions and senior meal programs.
The study concluded, after three years that there were there fewer hospital admissions for cardiovascular events in counties with a ban on trans fats.
Since July 2003, the FDA approved labeling trans fats for consumers awareness on the dangerous ingredient that is often found in fast foods, baked goods, chips and can lead to higher risks of cardiovascular disease.
Trans fats are set to be banned entirely from the U.S. food supply by June 2018, helping to ensure less heart disease, one of America’s number one causes of death, according to the Centers for Disease Control and Prevention.
Removing trans fats from restaurants is not only beneficial in reducing heart attacks and strokes but also shows the benefit of how a movement towards healthier foods when dining out can impact consumers.
This begs the question on why so many food companies and restaurants are still shying away from menu labeling, as many food items are filled with unhealthy amounts of sugar, salts, and fats.
Studies like this show consumers and restaurants alike that healthier food items and clear menu labeling can benefit both parties and create a healthier food environment for everyone.