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

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

Author information

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.

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

PMID:
26620830
DOI:
10.1016/j.jhealeco.2015.09.005
[Indexed for MEDLINE]

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