Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York

Brandon J Restrepo; Matthias Rieger

doi:10.1016/j.jhealeco.2015.09.005

Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York

J Health Econ. 2016 Jan:45:176-96. doi: 10.1016/j.jhealeco.2015.09.005. Epub 2015 Nov 24.

Authors

Brandon J Restrepo¹, Matthias Rieger²

Affiliations

¹ 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.
² The International Institute of Social Studies (ISS) of Erasmus University Rotterdam, Kortenaerkade 12, 2518 AX Den Haag, The Netherlands. Electronic address: rieger@iss.nl.

PMID: 26620830
DOI: 10.1016/j.jhealeco.2015.09.005

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.

Keywords: Ban; Cardiovascular disease; Mortality; Restaurant; Trans fat.

MeSH terms

Cardiovascular Diseases / mortality*
Empirical Research
Health Policy
Humans
New York / epidemiology
Restaurants / legislation & jurisprudence*
Trans Fatty Acids*

Substances

Trans Fatty Acids