Find restaurants
using healthy
cooking oils

Letter to restaurants

 If you want to join the list of restaurants using healthy cooking oil, click here for the form

Questions and Answers about Trans Fat nutritional labeling (FDA)

How to understand and use the nutrition facts label (FDA)

Test your food label knowledge (FDA)

Fats and Oils to use (NHLBI)

Food Labeling and Trans Fats: Final Rule (Federal Register)

 Healthy Heart-Eat Less Trans Fats
(NYCDOH)
 

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Join the chefs in Westchester who have made the switch to trans fat free cooking oils! Here's what they say:

Chef Marc Filippo Cafe Meze Restaurant, Greenburgh "I cook for a public that demands great taste.  I have found that the biggest benefit of using cooking oils that do not contain trans fat is, in fact, the taste.  Additionally, I personally live a healthy lifestyle, which automatically translates into my cooking here." Chef Jay Lippin Mighty Joe Young’s, Hartsdale "We recently switched to Elitra, a trans-fat free oil, that has been a great success. This new oil is actually cheaper to use because it doesn’t break down as easily so it lasts longer. We want our customers to have a great dining experience, and using the best ingredients in preparing our foods is part of that.  When the County reached out to us, we were really excited about participating in this program because it’s something we really believe in." Chef/Owner Sal Cucullo Fratelli’s Restaurant, New Rochelle “Our restaurant focuses on providing gourmet cooking and fine foods for our patrons.  We take pride in the healthier and tastier menu options we offer by using only vegetable, canola or olive oils in food preparation.  I see no reason why restaurants could not switch to cooking oils containing no trans fats in their food preparation, making meals healthier for everyone.”

A Message from County Executive Spano

How do those cookies stay so fresh and moist after sitting on the supermarket shelves for weeks?  Part of the answer is trans-fat, a partially hydrogenated fat that is used, among other things, to make crackers and cookies stay fresh tasting longer.
Recently the Federal Food and Drug Administration began requiring that information on trans-fat content be included on all food labels. The reason is that it can raise “bad” cholesterol levels while lowering “good” cholesterol levels.

As part of my Be Fit Westchester initiative, this website lists nearly 150 restaurants that have pledged not to cook in oils that have trans- fat. It is another weapon in Westchester County’s fight against obesity and related diseases. It is important to note that the restaurants listed here are not health food restaurants nor do they claim to serve healthier foods than other restaurants. The eating establishments listed here simply have pledged to use cooking oils that do not contain trans-fat, a move we feel is a step in the right direction.

Visit Be Fit Westchester for more information on programs to help Westchester residents eat smarter and play harder everyday. Bon Appetite!
- Andy Spano,  Westchester County Executive 

FDA Labeling Requirements
The Food and Drug Administration (FDA) now requires food manufacturers to list trans fat (i.e., trans fatty acids) on Nutrition Facts and some Supplement Facts panels. Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL or "bad") cholesterol levels that increase the risk of coronary heart disease. According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, over 12.5 million Americans suffer from coronary heart disease, and more than 500,000 die each year. This makes coronary heart disease one of the leading causes of death in the United States today.

FDA has required that saturated fat and dietary cholesterol be listed on the food label since 1993. By adding trans fat on the Nutrition Facts panel (required by January 1, 2006), consumers now know for the first time how much of all three -- saturated fat, trans fat, and cholesterol -- are in the foods they choose. Identifying saturated fat, trans fat, and cholesterol on the food label gives consumers information to make heart-healthy food choices that help them reduce their risk of coronary heart disease. This revised label, which includes information on trans fat as well as saturated fat and cholesterol, will be of particular interest to people concerned about high blood cholesterol and heart disease. However, all Americans should be aware of the risk posed by consuming too much saturated fat, trans fat, and cholesterol.

What is Trans Fat?
Trans fat is an artery-clogging fat that can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils.

Why are they bad for you?
Trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.  Trans fats do the same thing in our bodies that bacon grease does to kitchen sinks. The stiffer and harder fats are, the more they clog up your arteries. Over time, they can "clog the pipes" that feed the heart and brain, which can lead to heart attack or stroke risk. Trans fats increase your risk of heart disease. The human body has no need for these man-made fats.

Trans fats cause significant and serious lowering of HDL (good) cholesterol and a significant and serious increase in LDL (bad) cholesterol; make the arteries more rigid; cause major clogging of arteries; cause insulin resistance; cause or contribute to type 2 diabetes; and cause or contribute to other serious health problems.

Why have Trans Fatty Acids been put into so many food products?
Food manufacturers started putting them in products because they allow for a longer shelf life. Crackers, for example, can stay on the shelf and stay crispy for years in part because of the hydrogenated fats in them.

 Are Trans fats bad for kids?
Trans fats increase the risk for heart disease. Therefore, children who start at age 3 or 4 eating a steady diet of fast food, pop tarts, commercially prepared fish sticks, stick margarine, cake, candy, cookies and microwave popcorn can be expected to get heart disease earlier than kids who are eating foods without trans fats.

While a person may not get heart disease until they are in their 40s, by starting healthy eating habits early, parents can help their children avoid heart attacks and stroke.

How can I keep my family healthy and reduce the amount of trans fat in our diet?
The goal is to have as little trans fat in your diet as possible, your not eliminating - your reducing.  You can start by learning to read food labels when shopping.