Clear Your Make an Does Your

Kitchen of Oil Change Kitchen Need an

Trans Fat Read labels and choose products that
Oil Change?
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.

2. CHOOSE healthy spreads.

What Every
Instead of stick margarine or butter, use
Restaurant and
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
baked products, pre-fried, and pre-mixed
Trans Fat
foods that are free of partially hydrogenated
vegetable oils. rams per se
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Modified of HEALTH and MENTAL HYGIENE
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. *
GOOD FATS
While many commercial vegetable oils
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

Any food made with partially trans fat is to check labels and to talk
to your suppliers.
Important • Olive, canola, and • Corn, soybean,
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
cakes, pies, and pastries • Many fast foods have the most)
Administration and the New York City
• 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 cocoa butter
Many restaurants have already begun to trans fat (made without partially hydrogenated * Most foods that contain • Palm oil
trans fat can be made
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