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Impact of Trans Fats 2007
Sandelman & Associates, Jan 2007, Pages: 21
The Board of Health voted in late 2006 to make New York the nation's first city to ban trans fats at restaurants.
Health reports linking trans fats with heart disease are continuously in the news. According to Reuters, a study published March 26, 2007, found women with the highest levels of trans fat in their blood had triple the risk of heart disease as those with the lowest levels.
The main source of trans fats in the diet is partially hydrogenated oils that are plentiful in cookies, crackers, pastries and fried foods. But questions remain. Do U.S. consumers understand what foods contain trans fats and what risks they pose? Are they concerned about trans fats? Do they want trans fat-free foods? Sandelman & Associates set out to shed some light on the issue.
The Impact of Trans Fats 2007 report, a supplement to the Quick-Track® January-March 2007 study, is based on the opinions of 600 nationally representative quick-service restaurant users. Respondents were asked a series of special questions related to trans fats in addition to the study's long-established awareness, usage and attitude questions.
Restaurant chain operators and foodservice suppliers can make better operations and marketing decisions thanks to this report. The report explores trans fats awareness levels, the level of concern among consumers and the level of interest in trans fat-free items at restaurant chains, additional menu information and government involvement.
The report includes a PowerPoint presentation of the findings with a bullet point summary of each key measure and an Executive Summary. It also includes Excel tables that detail all key data for each measure broken out by heaviness of QSR usage, chain type usage, gender and age.
This report can either be bought as PowerPoint & Excel files or can be shipped in a spiral bound format.
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