In 2006, New York City’s Board of Health proposed a ban on Trans Fat in restaurant chains and was put into effect in 2007. At first there was commercial grumbling calling the ban “burdensome and unnecessary” (News). The ban meant that restaurants had to rework not only their menus (including posting calorie content) but also altering recipes to accommodate for the removal of TFA’s (trans fatty acids) and finding acceptable alternative fat sources. Trans fat is defined by hydrogen atoms attached diagonally on opposites side of the double carbon molecule bond. While TFA’s occurs in nature in limited amounts, the majority of TFA’s are formed by a process called hydrogenation, a cheap way to mass produce fat that can be stored for long periods of time without spoiling. (Thompson) TFA consumption leads to an increased risk of heart disease. In fact, for every 2% increase in energy intake from TFA’s there is a 23% increase in myocardial infarction (heart attack) and CHD (coronary heart disease) death. (Mozaffarian) The ban New York City affected, which has led in the last six years to local and national bans across the United States and global bans eliminating TFA’s from purchasable restaurant/vendor food sources reflect a positive control measure in order to improve the quality of foods manufactured and consumed, in turn improving overall health on a mass population scale. In April of this year, 2013, a global study on the effectiveness of TFA ban policies was done. “This review indicates that TFA policies were associated with significant reductions in TFA levels … such policies are feasible, achievable and likely to have an effect on public health. … Finally, it is important to note that reducing the TFA content of food is only one component of a multipronged strategy to improve diet and reduce the risk of diet-related chronic disease.” (Downs, Thow and Leeder) In researching TFA bans the assumption of negative consumer level public reactions were minimal. People...