Why are artificial trans fats banned from restaurant foods?

The ban on artificial trans fats in restaurant foods stems primarily from their significant health risks. Specifically, trans fats are known to raise levels of low-density lipoprotein (LDL) cholesterol, commonly referred to as "bad" cholesterol, while simultaneously lowering levels of high-density lipoprotein (HDL) cholesterol, or "good" cholesterol. This imbalance increases the risk of heart disease and other cardiovascular conditions, which has prompted health authorities to take action against their use in food preparation.

The detrimental impact of trans fats on heart health has been well-documented through various studies, leading to widespread recognition among health professionals and regulatory bodies that eliminating or drastically reducing their presence in food products is crucial for public health. As more research emerged linking trans fats to serious health issues, such bans became a necessary step to protect consumers and promote healthier eating practices in restaurants and beyond.