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Strengthens the nutritional standard for food served on K-12 campuses by prohibiting the use of artificial trans fats as of July 1, 2009. This bill would apply to all food served during school hours on K-12 campuses, including both the U.S. Department of Agriculture (USDA) meal program and “competitive items”, for which schools receive no federal or state reimbursement. |
Pupil Nutrition—Artificial Trans Fat |
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In brief |
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Artificial trans fat is formed when vegetable oil undergoes a process called “hydrogenation,” in which hydrogen is added to vegetable oil to result in a more solid consistency and a longer shelf life. It is primarily found in shortening, margarine, and hydrogenated or partially hydrogenated vegetable oil, as well as foods either baked or fried with these ingredients. Small amounts of trans fat occur naturally in some meat and dairy products, and would not fall within the scope of this bill. Trans fat has a particularly negative health impact because its consumption raises levels of LDL, or “bad” cholesterol, and — unlike saturated fat — also lowers levels of HDL, or “good” cholesterol. Evidence suggests that this increases the risk of heart disease, stroke, diabetes, and certain cancers. The New England Journal of Medicine found that for every 2% of calories consumed from trans fat, the risk of coronary heart disease increases by 23%. According to the authors: “The effect and magnitude of adverse health effects of trans fatty acids are in fact far stronger on average than those of food contaminants or pesticide residues...Complete or near-complete avoidance of industrially produced trans fats…may be necessary to avoid adverse health effects and would be prudent to minimize risks.” According to Dr. Walter Willett, chairman of the Department of Nutrition at the Harvard University School of Public Health, "They are far and away the biggest toxic chemical in the food supply.” |
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The issue |
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Artificial trans fat is not addressed in current nutritional standards for food served on California’s K-12 campuses. Meals served as a part of the USDA’s national school lunch and breakfast program must meet certain guidelines in order for schools to receive reimbursement from both the state and federal government. Under these guidelines, no more than 30% of calories may come from fat, and no more than 10% from saturated fat. Additionally, “competitive items” served outside of this meal program must comply with the nutritional requirements established by SB 12 in 2005, effective as of July 1, 2007. These require that no more than 35% of total calories come from fat and no more than 10% from saturated fat. |
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Existing law |
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This bill will update California’s standards for pupil nutrition to reflect the well-established medical consensus that artificial trans fat presents a significant health risk in nearly any amount. |
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The solution |
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New York City’s Board of Health has prohibited trans fat in the city’s restaurants, and Chicago and Los Angeles are exploring similar moves. Companies who have eliminated or announced their intention to eliminate trans fat from their food products include: Starbucks, Wendy’s, Kentucky Fried Chicken, McDonald’s, Burger King, Kraft, Walt Disney, and numerous others. |
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background |
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Assemblymember Huffman’s Staff: Jessica Diaz (916) 319-3313 |
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For more information |
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The NHFC announced our endorsement of the bill in early March, 2007. AB90 passed out of the Assembly Education Committee in mid-March, and will soon be scheduled for hearing by the Health Committee. |
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Current status |
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Novato Healthy Food Coalition |
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Promoting healthy choices close to home |
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To contact us: |
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Assembly Bill 90 |
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The NHFC endorses AB90 as a positive step in improving nutrition in the schools |
