First statewide ban on trans fats in restaurants

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Gov. signs nation's first statewide ban on trans fats in restaurants
Samantha Sondag, Chronicle Sacramento Bureau
Friday, July 25, 2008

California became the first state in the nation to outlaw trans fats from restaurants and food facilities today, as Governor Schwarzenegger signed off on a bill banning the artery-clogging oils and shortenings.

"California is a leader in promoting health and nutrition, and I am pleased to continue that tradition," Schwarzenegger said in a statement. "We are taking a strong step toward creating a healthier future for California."

AB 97, authored by Assemblyman Tony Mendoza, D-Artesia (Los Angeles County), requires professional cooks to purge their kitchens of any ingredient containing more than 0.5 grams of artificial trans fats by Jan. 1, 2010. Inspectors could impose fines from $25 to $1,000 for violations.

Bakers have an extra year to adhere to the ban because pastries are the most difficult products to make without trans fat-laden oils and shortenings.

Several cities already have ordinances banning trans fats, including New York and Philadelphia.

Artificial trans fats, short for trans fatty acid molecules, are the result of partial hydrogenation, which changes the texture of cooking oils and elongates their shelf life. They increase levels of bad cholesterol and decrease levels of good cholesterol, increasing the risk of heart disease.

"As a former fourth grade school teacher in east L.A, I saw first hand the problems of obesity," Mendoza said. "AB 97 is culmination of these concerns and works to benefit the well being of kids and California."

Mendoza said he hopes the law will inspire a nationwide renunciation of trans fats. "It is catching on, ever since last year when we introduced it (the bill). Now that it's law in California, I think it's really going to move."

The California Restaurant Association originally opposed the ban because of potential costs to restaurant owners. But a spokesman said today that the association is confident its members will be able to comply.

"Given that our industry was already moving away from the use of trans fats, and the long time-frame for implementation, we're confident that we can satisfy mandate," said Daniel Conway. "But we still think such decisions should be made by the federal government and not on the state and local level."

Betty Jo Toccoli, president of the California Small Businesses Association, said the new law may result in consumers paying more to dine.

"I think there will be confusion, in the end there will be an increase in prices, and I'll look for items being taken off of menus and a loss of business," she said.

Stephen Joseph, a healthy-food activist and lawyer from Tiburon who worked with Mendoza on the bill, says consumers should not fear that their favorite dish will not taste as good without trans fat. He pointed to a blind taste test, conducted by Texas A&M University last year, in which trans fat-free French fries scored better than fries cooked in partially hydrogenated oil.

"The industry lapped that up," said Joseph. "They realized that there was no way they could keep taking the position that it was going to affect taste."

Joseph added that the difference in price between oils containing oils with trans fat and those that don't is minimal, if any.

"I'm drunk with pleasure that the governor signed this bill," said Joseph, while sipping Champagne and noshing on trans fat free Oreos.

E-mail Samantha Sondag at ssondag@sfchronicle.com.