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Avoid
trans fat at the restaurant table
Oct 5, 2006
Suzanne Havala Hobbs
In
today’s food policy environment, we’ll take leadership
wherever we can find it.
In the struggle to protect people from deadly trans fats,
that leadership is now coming from city officials in places
such as New York and Chicago. Officials there have recognized
that more needs to be done to rid our foods of this artery-clogger
and they are considering ordinances aimed at banning trans
fats from restaurant meals.
Most of us eat trans fat every day.
Trans fat, which shows up as partially hydrogenated vegetable
oil on the ingredient lists on packaged foods – is hard
to avoid. It’s in too many of the foods we eat –
especially foods we buy when we eat out.
Restaurant foods soak it up, from partially hydrogenated frying
oils and margarine slathered on pancake griddles and grilled
sandwiches.
The federal government this year began requiring food companies
to list on nutrition fact labels the amount of trans fat in
packaged foods sold in grocery stores. It was an important
step that has made it easier for shoppers to ferret out the
trans fat. That’s important because even tiny amounts
are associated with increased risk for coronary artery disease.
But restaurants have gotten off easy.
Americans spend more than 40 percent of their food budget
on eating out, making restaurant foods a major – if
not the greatest – source of trans fat in our diets.
But restaurants are exempt from trans fat disclosure requirements.
Some restaurant companies have taken positive steps to cut
back trans fats. But the industry has argued that listing
trans fat and other nutrition information on menus would be
impractical, since small restaurants may change their menus
daily, and people often customize orders so that posted nutritional
information may not apply.
Some restaurants include trans fat information on company
web sites or pamphlets. But information that isn’t available
at the table when you’re pondering a menu is of little
use.
Until restaurants take trans fat out of foods – or disclose
them on menus – you have to fend for yourself.
Start here:
* Choose restaurants wisely. Large chains and fast-food restaurants
prepare food ahead and often can’t make substitutes
for unhealthy fats. Eat at mom-and-pop stores and better-quality
restaurants where food is made to order and there’s
a greater chance of getting an entrée cooked in olive
oil and substituting fruit salad for fries. It may cost more,
but your health is worth it.
* View menus with a creative eye. Look for side dishes and
salads that can be combined to make a healthy meal. Dip bread
in olive oil and ask that butter and margarine be left out
of everything else.
* Favor ethnic restaurants. You’re less likely to get
trans fat in Chinese vegetable stir-fry, Indian lentil dishes
and dal (hold the ghee, or clarified butter), Mexican bean
and vegetable burritos, and Italian pasta tossed with olive
oil or marinara sauce. Ask questions about what fats were
used in cooking. And if your server doesn’t know, ask
him or her to ask the cook.
Also keep in mind:
* Order big salads. You’ll get more fiber and fewer
calories and bad fats.
* Opt for cereal or toast in lieu of breakfast muffins and
pastries.
* Protect your kids. Insist on healthier entrees such as spaghetti
with tomato sauce and alphabet soup. Say “no way”
to chicken nuggets and fries.
The danger from trans fat in restaurant meals is substantial,
and the federal government long ago should have required their
disclosure – or even banned them.
But you don’t have to wait for the government to act.
Start cutting trans fat from your own diet today.
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