 Getting rid of trans fats in the US diet: Policies, incentives and progressLaurian Unnevehr and Evelina Jagmanaite Food Policy, 2008, vol. 33, issue 6, 497-503 Abstract: Artificial trans fats in foods increase chronic disease risk in the US population. Federal nutrition label regulation enacted in 2003 requires mandatory disclosure of trans fat content on packaged foods. This action created incentives for the food industry to reduce trans fats both in response to consumer demand and through competition to maintain product reputation. Subsequent public actions include a ban on trans fat use in New York city restaurants and lawsuits against food companies, which created further incentives to remove trans fats, especially in the food service industry. Industry has reformulated packaged foods and found substitutes for restaurant fry oils and trans fats are disappearing from the US food supply. Market response extends throughout the supply chain, and has spurred research to alter oilseed crop characteristics. The widespread and relatively rapid industry response likely has improved the quality of US diets, and demonstrates the potential for policy actions to spur such improvements. Keywords: Nutrition; labeling; Food; service; Food; industry; Trans; fats; Supply; chain (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:eee:jfpoli:v:33:y:2008:i:6:p:497-503 Access Statistics for this article Food Policy is currently edited by J. Kydd More articles in Food Policy from Elsevier |
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