Senator McKinney’s Trans Fat Ban  Passes Senate

HARTFORD — The Connecticut State Senate passed legislation by a vote of 26-10 to eliminate the use of artificial trans fat in Connecticut restaurants by the end of 2008. The bill, which the Senate endorsed May 9, was introduced in December 2006 by Senate Republican Leader Pro Tem John McKinney (R-Fairfield) and Senator Andrew Roraback (R-Goshen) following several scientific studies linking trans fat intake to an increased risk of coronary heart disease, diabetes, and cancer.

The bill now heads to the House for final approval. If passed, Connecticut will be the first state in the nation to ban the harmful and unnecessary food ingredient from use in its restaurants.

Last year, New York became the first US city to ban the use of trans fat in its restaurants.

“The trans fat ban passed an important legislative hurdle today and we hope it will soon successfully pass the House,” said Senator McKinney. “The scientific evidence implicating trans fat in raising the risk of serious chronic disease is overwhelming and cannot be ignored. This bill will help prevent chronic disease — an important component of any sound public health policy.”

The legislation will require Connecticut restaurants to end the use of most frying oils containing trans fats by June 1, 2008, and to eliminate all artificial trans fats from their food by December 31, 2008. Foods sold in sealed manufacturer’s packaging, such as potato chips, will not be affected by the ban.

“Connecticut is and should be a leader on public health issues. The trans fat ban represents a rare opportunity to improve public health at no cost to the state, no cost to businesses, and without infringing on anyone’s personal liberties,” said Senator Roraback. “I am grateful that my colleagues in the State Senate were prepared to take the lead on this important issue.”

The McKinney/Roraback trans fat ban has met widespread support from the public health community. In February, Dr David Katz, director of the Prevention Research Center at Yale University, testified that the McKinney/Roraback trans fat ban would dramatically improve public health and could save approximately 170 lives a year in Connecticut. The legislation is supported by the Center for Science in the Public Interest, the Connecticut Chapter of the American Academy of Pediatrics, the Connecticut Citizen Action Group (CCAG), and New York City Health Commissioner Thomas Frieden.

The Harvard School of Public Health’s report on trans fatty acids and coronary heart disease states: “By our most conservative estimate, replacement of partially hydrogenated fat in the US diet with natural unhydrogenated vegetable oils would prevent approximately 30,000 premature coronary deaths per year, and epidemiologic evidence suggests this number is closer to 100,000 premature deaths annually.”

Trans fat, also known as partially hydrogenated oil, is commonly found in restaurant foods such as french fries, pizza, and pancakes, as well as commercially baked products including cookies, cakes, and crackers. While FDA labeling requirements provide limited protection to consumers at retail, in most restaurants there is no way of knowing whether or not the food on the menu contains trans fat.

Several restaurant chains, including McDonald’s, Wendy’s, KFC, Taco Bell, and Dunkin’ Donuts, have already begun the process of reducing or eliminating the use of trans fats in their food preparation.