Trans fat ban bill proposed in Senate
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By Daniel Barlow Vermont Press Bureau - Published: March 10, 2007
MONTPELIER – Vermont could follow in New York City's footsteps in passing legislation that would ban restaurants and other eateries from preparing and serving food that contains trans fats.
Sen. Kevin Mullin, R-Rutland, has proposed a bill that would prohibit Vermont restaurants from using the saturated fat, which doctors say clogs arteries and greatly increases the chance of heart attacks or strokes, starting on July 1.
Mullin said he was inspired to sponsor the bill after New York City passed a law banning the use of the saturated fat late last year. He said the fat, which doctors say has no health benefits, would help reduce medical costs in the state.
"This could translate into a huge cost savings for Vermont down the road," Mullin said Friday. "We're looking at ways to reduce the cost of health care, and exercise and eating right, including not eating food with trans fats, are part of that."
Trans fats – a special form of fat created when plant oils are hydrogenated – have received a notorious reputation in the past year. Denmark was the first to ban the fat in 2003, a move that other European countries have followed. Since New York's move last year to ban it, Philadelphia has also passed a ban and Massachusetts is also now considering legislation.
Trans fats are also a major contributor to obesity, an epidemic that adds about $141 million annually in health costs in Vermont, according to Sharon Moffatt, the acting commissioner of the Vermont Department of Health.
And while Moffatt stopped short of endorsing the ban, she applauded Mullin for raising the issue because any testimony before the Senate Health and Welfare Committee, where the bill has landed, will raise public consciousness around the issue.
A recent Harvard study found that between one-third and one-half of average trans fat consumption occurs in food eaten in restaurants, she added.
"We need to look toward what New York City has done as we try to follow along their successes," Moffatt said. "This is a critical first step that raises the level of awareness around the issue."
She added that Vermont restaurants and other businesses that may use trans fats in preparing foods also need to weigh in on the issue. Alternatives to trans fats are typically more expensive, and a possible ban could increase costs for the business owners, she said.
But the market may already be one step ahead of legislative efforts. Several businesses contacted Friday said they recently phased out the bad fat for healthier, and more expensive, alternatives.
"We switched to a zero trans fat alternative on Jan. 1," said Brian Zecchinelli, the owner of Wayside Restaurant and Bakery in Montpelier.
Zecchinelli said customers have said that there is no noticeable change in the taste of food and he added that, so far, the shelf life of bakery items has remained the same. He became aware of the issue after it was raised in restaurant trade magazines recently.
"It's something we wanted to do for our customers," he said.
Jon Mayfield, the owner of Sean & Nora's in Barre and Julio's in Montpelier, said he stopped using the dangerous fat back in 2003 after hearing about the disastrous health consequences.
He applauds the move toward non-trans fat alternatives, but worried that as the "big players" — national chain restaurants like McDonalds and Applebee's – joined the effort that it would hurt the supply of alternatives for smaller eateries.
"There is a limited supply of the alternatives right now," he explained.
Mullin said it's not clear if his bill will gain any traction in this legislative session, but he vowed to keep on pushing the issue.
"If the bill doesn't pass, then at least we alerted people to how bad trans fats are," he said.
Contact Daniel Barlow at Daniel.barlow@rutlandherald.com.
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