Cardiovascular Disease Prevention Program
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Heart Beat of the Month
New Yorkers Consume Far too much Salt
Preliminary findings from a Health Department study find that New York City residents eat about 3,100 mg of sodium per day. The majority of New York City adults (61%) should consume less than 1,500 mg of sodium per day. This applies to people 51 years and older, blacks, and people with hypertension, diabetes or chronic kidney disease. Other New Yorkers should consume less than 2,300 mg of sodium per day. Of all adult New Yorkers, only 1 in 5 consume within their recommended limit. High salt intake leads to high blood pressure, a leading cause of heart disease and stroke. For tips on how to lower your salt intake, see the Cut the Salt Health Bulletin.
Major Food Companies Join Nationwide Initiative to Cut the Salt in Packaged, and Restaurant Food
The New York City Department of Health is coordinating a voluntary effort to improve Americans’ heart health by cutting the salt in packaged and restaurant foods. More than 70 local and state health authorities and health organizations have joined the National Salt Reduction Initiative (NSRI), which aims to reduce population salt intake by 20% over the next five years. New York City and its partners call on food industry leaders to commit to salt targets for food products such as bread, breakfast cereal, French fries, and sandwiches. To date, twenty-eight of the nation’s leading food makers, restaurants, and supermarkets have committed to meeting NSRI sodium targets. Lowering salt intake from packaged and restaurant foods will help reduce blood pressure – a leading cause of heart disease and stroke – and thereby save thousands of lives and millions of dollars in health care costs each year. For more information on the NSRI and to see the list of companies that have committed to targets, visit Cutting Salt, Improving Health page.
New York City Board of Health Restricts the Use of Trans Fat in Restaurants.
Now in full effect.
On December 5, 2006, the Board of Health approved an amendment to the Health Code to phase out artificial trans fat in all NYC restaurants and other food service establishments. It is now in full effect.
The phase out of artificial trans fat took effect in two stages. First, as of July 1, 2007, NYC food service establishments have been prohibited from using oils, shortening and margarine containing artificial trans fat for frying or as a spreads that have 0.5 grams or more of trans fat per serving. The second and final deadline was July 1, 2008. As of July 1 2008, all foods must have less than 0.5 grams of trans fat per serving if they contain any artificial trans fat. Packaged foods served in the manufacturer's original, sealed packaging are exempt.
Detailed information is available for food service establishments on how to comply with the Trans fat regulation. To receive a printed brochure on the "Regulations to Phase Out Artificial Trans Fat in New York City Food Service Establishments", please call 311.
Visit the Trans Fat Help Center website for information on how to replace artificial trans fat with 0 grams trans fat products in your food service establishments.
Questions regarding trans fat violations should be directed to the Bureau of Food Safety at the Health Department by calling 311.
Learn more about Trans fat.
In New York City...
Heart Disease is the #1 cause of death regardless of race or ethnicity and for both men and women.
Stroke is the 6th leading cause of death overall.
Heart disease and stroke are two of the most common diseases that make up cardiovascular disease.
In 2009...
- 20,000 New Yorkers died from heart disease
- 1,400 more people died from stroke
- Almost 1/3 of the people who died from cardiovascular disease (heart disease and stroke) were under the age of 75.
The most important risk factors for cardiovascular disease include:
- Advancing age
- Gender
- Family history
- Diabetes
- High blood pressure
- High cholesterol
- Tobacco use
- Obesity & overweight
- Physical inactivity
For more information on reducing your risk, see our publications and resources.
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