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MI, Strokes Fell After Trans Fats Ousted From NY Restaurants

The decline in hospital admissions for MI and stroke was accelerated in certain counties in New York 3 or more years after trans fat was banned in restaurants there compared with other counties that did not have these restrictions, in a new study.

This suggests that when the US Food and Drug Administration"s restriction on trans fats in the whole food supply takes effect in 2018, the benefit would be the same or even greater. Three or more years after the implementation of the trans-fat restrictions in eateries, there was a significant additional decline in the combined rate of MI or stroke (the primary outcome) in the counties where this ban was in effect, compared with other counties.

The added decline was equivalent to averting 43 MIs and strokes per 100,000 people per year.

Diving deeper, there was a significant decline in MI and a nonsignificant decline in stroke in the counties with the trans-fat restriction, which agrees with previous literature that trans fats may affect MI more than stroke, according to Brandt.

Additional Decline in Outcome, Counties With vs Without a Trans Fat Ban*


% (95% CI)


MI or stroke

-6.2 (-9.2 to -3.2)



-7.8 (-12.7 to -2.8)



-3.6 (-7.6 to 0.4)


*3 or more years after the implementation of a ban on trans fats in eateries; data adjusted for decade of age, sex, county, year, and commuting between counties

The results were similar in men and women.

These findings were independent of other health policies in place at the same time.