Restrictions on trans fatty acids are linked to fall in cardiovascular events

Counties in the US state of New York that introduced restrictions on trans fatty acids in restaurants and takeaway outlets have seen significantly fewer admissions for cardiovascular events than counties with no restrictions, research in JAMA Cardiology shows.1 The main source of trans fatty acids in the diet is partially hydrogenated oils used in baked goods, yeast breads, fried foods, chips, crackers, and margarine. New York City restricted trans fatty acids in eateries in 2007—the first large US metropolitan area …