Trans-Fats Leaving a Hospital Near You
With hospitals looking to become all-around wellness destinations, it is not surprising to hear that Kaiser Permanente has eliminated the use of artery-clogging trans fat from all of its Southern California facilities, over two years in advance of a new state law banning such fats from food-serving establishments throughout California. In banning trans fats from its patient menus, employee cafeterias, and vending machines, Kaiser Permanente is doing its part to protect individuals from an ingredient proven to increase the risk of coronary heart disease, the leading cause of death nationwide.
Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Trans fat can add to the shelf life of foods and preserve flavor. However, trans fat is linked to heart disease, diabetes, and other illnesses, contributing to the premature deaths of many thousands of Americans each year.
The new state law, AB 97, has three notable phases that become effective at cooking establishments on January 1st of these respective years:
- By 2009, all food or food additives on the premises that include fat, oil, shortening, and the like, must maintain the original label that was on the item at the time of purchase by the food facility.
- By 2010, additives with artificial trans fat are prohibited from use in spreads and frying (except for the deep frying of yeast dough and cake batter).
- By 2011, artificial trans fat is prohibited from use in the deep frying of yeast dough and cake batter. For the latter two phases, the law exempts food sold or served in a manufacturer’s original, sealed package.
