Ban on trans fats linked to fewer heart attacks, strokes
People in a number of New York counties suffered fewer heart attacks and strokes after local authorities imposed bans on artery-clogging trans fats in restaurant foods, a new survey revealed.
Artificial trans fats are also known as trans fatty acids, which are produced in an industrial process that adds hydrogen to liquid vegetable oils in order to make them more solid. These fats increases the risk of developing heart disease and stroke by boosting bad cholesterol levels (LDL) and lower good cholesterol levels (HDL).
NYC enacted the ban in 2007 and many counties in the NY state followed suit. The new study revealed that hospital admissions for heart attacks and strokes in these counties slipped 6 per cent starting three years after the implementation of the ban as compared with other counties that didn’t follow suit.
Yale University cardiology fellow Dr. Eric Brandt, who led the study, said that the results of the study translate to 43 fewer heart attacks and strokes per 100,000 individuals.
Speaking on the topic, Dr. Brandt added, “New York City was progressive and they enacted restrictions on trans fats, but no one looked to see if this made measurable changes to outcomes.”
The encouraging results of the study published Wednesday in JAMA Cardiology hints at the great potential for widespread health benefits from a planned nationwide ban on use of artificial trans fats in restaurant foods.