Banning Trans Fats Lowers Heart Attacks: Prohibiting Ingredient Protects Cardiac Health
Eleven counties in New York instituted restrictions on trans fatty acids in restaurants in 2007. Researchers from Yale University School of Medicine used data from the New York State Department of Health statewide Planning and Research Cooperative System and U.S. Census population estimates to determine the impact of these restrictions on the health of the community; they compared the 11 counties that had the restrictions to 25 counties without them. The scientists concluded that hospital heart attack admissions were significantly lower for the 11 counties with the restrictions.
This article appears in the October 2017 issue of Natural Awakenings.