When New York City recently voted to phase in a ban on the use of the partially hydrogenated oils that contain trans fatty acids ("trans fats") in city foodservice establishments, it was only the most high-profile development in a process that has already been underway for several years. The tipping point probably came at the beginning of 2006, when a federal labeling law kicked in requiring packaged food makers to list trans fats. That precipitated a cascade of products with ...

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