title: Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York.
abstract: This paper analyzes the impact of trans fat bans on cardiovascular disease (CVD) mortality rates. Several New York State jurisdictions have restricted the use of ingredients containing artificial trans fat in food service establishments. The resulting within-county variation over time and the differential timing of the policy's rollout is used in estimation. The results indicate that the policy caused a 4.5% reduction in CVD mortality rates, or 13 fewer CVD deaths per 100,000 persons per year. The averted deaths can be valued at about $3.9 million per 100,000 persons annually.
authors.affiliation: U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, MD 20740, United States. Electronic address: brandon.restrepo@fda.hhs.gov.
authors.forename: Brandon J
authors.initials: BJ
authors.lastname: Restrepo
authors.affiliation: The International Institute of Social Studies (ISS) of Erasmus University Rotterdam, Kortenaerkade 12, 2518 AX Den Haag, The Netherlands. Electronic address: rieger@iss.nl.
authors.forename: Matthias
authors.initials: M
authors.lastname: Rieger
mesh_terms: D002318:Cardiovascular Diseases / Q000401:mortality*; D036262:Empirical Research; D006291:Health Policy; D006801:Humans; D009518:New York / Q000453:epidemiology; D012147:Restaurants / Q000331:legislation & jurisprudence*; D044242:Trans Fatty Acids
chemical_list: D044242:Trans Fatty Acids
keywords: Ban; Cardiovascular disease; Mortality; Restaurant; Trans fat