Tom Brenna, professor of human nutrition at Cornell University says the FDA’s decision to ban the use of trans fats is the responsible decision and the three-year timeline allows food systems the time to respond in ways that are cost effective and health promoting.

Brenna says:

"Over the past 20 years, evidence has accumulated that compellingly shows that partially hydrogenated vegetable oils, or PHVO, containing trans fats are related to development of chronic disease. At the same time, methods for developing plants that give oils with very specific fat compositions are much easier with the genetic roadmaps now available. Traditional, selective breeding can be used to create food oils that perform well in the oven and in the fryer.

“These converging developments enables the FDA to act responsibly and enforceably, while permitting the food system to respond in ways that are cost effective and health promoting.

"Importantly, consumers should understand that the ban applies only to industrially produced trans fats. Trans fats naturally occurring in dairy fat and beef have very different biology due to their different biochemical structures compared to industrial trans fat, and have no deleterious effects."

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