New York City banned most artificial trans fats from restaurants on Tuesday, forcing national fast-food chains and mom-and-pop diners alike to phase out artery-clogging oils from their cooking. The law is believed to be the first of its kind in the United States and will require restaurants including McDonald’s Corp. to eliminate trans fats by July 2007. Restaurants will be given a three-month grace period before facing fines. Those making doughnuts and other baked goods will be given until July 2008 to phase out trans fats, which are made synthetically when food processors harden fat to make it more like butter in a process called hydrogenisation. The process is used to extend product shelf life and enhance the texture of some foods. Trans fats increase the risk of heart disease and stroke by increasing levels of so-called ‘bad’ cholesterol known as LDL, and reducing levels of ‘good,’ or HDL, cholesterol. The restaurant industry opposed the measure as costly, saying it should be allowed to continue voluntary efforts to eliminate trans fats. The industry has threatened to sue. ‘We’re keeping all our options open, including potential litigation,’ said Dan Fleshler, a spokesman for the National […]