From foodconsumer.org
California Senate Votes to Phase-out Artificial Trans Fat from Restaurants
By Michael F. Jacobson
Jul 2, 2008 - 4:13:04 PM
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For Immediate Release: Wednesday, July 2, 2008
Contact: Jeff Cronin, 202-777-8370, or Stacey Greene, 202-777-8316
Statement of CSPI Executive Director Michael F. Jacobson
The passage today in the California State Senate of a measure to phase
out the use of artificial trans fat in restaurants puts the state on track
to being the first in the nation to adopt this life-saving measure. The
bill, which Assemblyman Tony Mendoza and Senator Elaine Alquist have skillfully
steered through the legislative process, represents the longest nail yet
in the coffin of artificial trans fat, which has been a major cause of
heart disease.
Californians know a thing or two about food, and the
vast
majority
of them want to get partially hydrogenated
oil—the source of trans fat—out of restaurant foods once and for all.
It’s easily done—several cities and counties have already done it. But
some major chains, including Burger King, still use partially hydrogenated
oil everywhere in the country except where they’re required not to.
Artificial trans fat belongs in history books, not recipe
books. We hope this bill passes (once again) in the Assembly and is enthusiastically
signed by Governor Schwarzenegger.
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The Center for Science in the Public
Interest is a nonprofit health advocacy group based in Washington, DC,
that focuses on nutrition, food safety, and pro-health alcohol policies.
CSPI is supported by the 900,000 U.S. and Canadian subscribers to
its Nutrition Action Healthletter and by foundation grants.