Oregon Restaurant Association President/CEO Michael R. McCallum had the following response to a recent editorial in "The Oregonian" regarding New York's ban on trans fats:

"The Oregon Restaurant Association and its members have the same goal as the New York Board of Health and the Oregonian: to move away from trans fat in oils and products consumed in restaurants. A large list of restaurants have recently made announcements that they are moving away from using trans fatty products as healthy alternatives are developed by food companies. Many Oregon restaurants have been completely trans-fat free for years. However, the challenges and unintended consequences that a ban on these products will have on restaurants make it unworkable in the near future.

"The American Heart Association (AHA) is concerned that the ban of trans fat in New York restaurants in its current form may not be the best course of proposed action and issued the following statement to New York policy makers:

“We (AHA) are concerned that there is the potential for unintended and adverse consequences, such as restaurants returning to the use of oils high in saturated or animal-based fat if healthier oils are in short supply. Despite everyone’s best intentions, this proposal has the potential to divide the community which should be partnering in this important fight against cardiovascular disease.”

"The restaurant association has serious concerns about a municipal government banning any product or ingredient the Food and Drug Administration has already approved and the Oregon Health department has not taken action against.

"Restaurants have been—and should be—partners from the start in the campaign to reduce trans fat consumption. It takes time to develop, plant, grow, harvest and process new alternative crops and to test new oils. Where trans fats are banned, alternatives will be in short supply. These bans are well intended, but the lack of supply means consumers will have the choice of healthily alternatives in select restaurants at an increased price, or unhealthily alternatives for the remaining restaurants at a lower price.

"Restaurants and their suppliers are aware of the issue around trans fats, and the market is dramatically changing across the U.S. as alternatives are developed and tested. However, the decision by the New York City Board of Health shows an ignorance of the challenges restaurants will face in trying to eliminate trans fat and may well take a step backward for public health.