Clear Your Make an Does Your Kitchen of Oil Change Kitchen Need an Trans Fat Oil Change? Read labels and choose products that are free of partially hydrogenated oils. 1. CHANGE your oils. For cooking and frying, check the ingre- dients on all oils. If “partially hydrogenated” is listed, switch to a non-hydrogenated oil instead. If there is no ingredients list, ask your supplier or the manufacturer. For baking, use non-hydrogenated oils or shortenings with low or no trans fat. What Every 2. CHOOSE healthy spreads. Restaurant and Instead of stick margarine or butter, use soft tub spreads with low saturated fat Food Service and no trans fat. CALL 311 and ask for trans fat or visit nyc.gov/health Establishment 3. ORDER prepared foods for more information Needs to without trans fat. Know About Check ingredients and ask your supplier for Trans Fat baked products, pre-fried, and pre-mixed foods that are free of partially hydrogenated vegetable oils. ams per se es, 10 gr 100 calori d Grade A Pasteurize Pepper e, Red Bell INGREDIENTS: Fructos il, Salt, Non-fat Milk, ybean O Partially Hydrogenatedtarch, Garlic, So Lemon Juice THE NEW YORK CITY DEPARTMENT of HEALTH and MENTAL HYGIENE Modified Corns Michael R. Bloomberg, Mayor Thomas R. Frieden, M.D., M.P.H., Commissioner nyc.gov/health HPDP1X25501 - 7.05 Trans fat is made when Are you serving trans fat? Not All Fats Are hydrogen is added to You won’t know unless you check! Created Equal vegetable oil. * While many commercial vegetable oils GOOD FATS These oils are called contain trans fat, non-hydrogenated Lower the risk of heart disease partially hydrogenated. versions are available. The only way to know for sure if the oil you use contains Type of Fat Monounsaturated Polyunsaturated trans fat is to check labels and to talk Any food made with partially Important • Olive, canola, and • Corn, soybean, to your suppliers. hydrogenated oil contains Sources peanut oils safflower, • Olives sunflower, and trans fat. Common sources of trans fat • Cashews, cottonseed oils almonds, • Fish and seafood Restaurants commonly cook and fry with found in restaurant kitchens peanuts, and partially hydrogenated oils. Trans fat is include: most other nuts also found in many pre-fried, baked, and • Avocados prepared foods served in restaurants. • Vegetable oils used for frying, baking, and cooking *BAD FATS Partially Hydrogenated Vegetable Oil • Shortening (hard vegetable oil) Increase the risk of heart disease = Trans Fat • Margarine and other spreads Type of Fat Trans* Saturated = Heart Disease Risk • Prepared foods, including: • Pre-fried foods, such as French Important • Partially • Whole milk, fries, fried chicken, chicken nuggets, Sources hydrogenated butter, cheese, Trans fat is unhealthy. fish fillets, chips, taco shells, and vegetable oil and ice cream doughnuts • Most margarine • Lard and suet Trans fat – like saturated fat – increases and shortening • Meat (beef, pork, the risk of heart disease by raising "bad" • Baked goods, such as hamburger • Many deep-fried bacon, sausage, (LDL) cholesterol. The Food and Drug buns, pizza dough, crackers, cookies, foods and deli meats Administration and the New York City cakes, pies, and pastries • Many fast foods have the most) • Most baked • Chicken and other Department of Health and Mental Hygiene • Pre-mixed ingredients, such as goods poultry have less, recommend that consumers ask about pancake mix, hot chocolate, salad especially with fats (including oils) used by restaurants dressing, croutons, and breadcrumbs skin removed and that they avoid trans fat. • Chocolate and All of these products are available without * Most foods that contain cocoa butter Many restaurants have already begun to trans fat (made without partially hydrogenated trans fat can be made • Palm oil make an oil change. This booklet gives vegetable oil). with non-hydrogenated • Coconut products, tips on how to do it. oils instead. including milk and oil
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