Argument: Banning trans fats in uneconomical

A trans-fat ban would hurt small restaurants the most. Carlie Irwin argues: “Since most of the big chains have already started the process of eliminating trans-fat from their food, the ban would be no big deal to them. But small, independent restaurants are another story. The potential ban has small restaurant owners sweating and nervously eyeing their deep fryers. As the St. Louis Business Journal points out, many small restaurant owners don’t have the ability to effectively and efficiently reformulate their menu items. So banning trans fat could mean that your favorite independently-owned fried chicken joint down the street will be shuttering its doors.”(17)

Consequently, a trans-fat ban would breed legal exceptions and inconsistencies. For example, in Illinois bakeries were exempted from their ban because lawmakers knew that it would drive up their costs and hurt the bakeries specialty items. Many other small businesses would be similarly affected Restaurants and other specialty vendors who use trans-fat products on site would also be affected. Lawmakers then have a choice of either reducing the effect of the ban and including lots of bureaucratic exemptions or punishing these businesses.(9) Tina Pantazis, the manager of Dino's Burgers, which operates two hamburger outlets in California, argues: "The only effect [a ban on trans fat] is going to have on the consumer is that we are going to have to raise our prices."(19)

Candidate 1: "Health experts agree that banning trans fats would save thousands of lives specifically because the substance is dangerous even when consumed in very low quantities. They are simply a dangerous additive, which adds no extra value to food. 'Taste' considerations are simply a red herring, as switching to other fats would produce no meaningful change in taste, as has been demonstrated by several large food corporations who have made the shift without disappointing their customer base. The fact that other foodstuffs may be dangerous is an argument for better education or regulation regarding them, or -if merited -their own bans, but is not a case against banning trans fats. Trans-fats are significantly different to all the other unhealthy foods listed by side opposition, as trans fats are easily replaceable by less unhealthy substitutes, which things like sugar are not."
Candidate 2: "Calling for an "education campaign" to inform consumers of what they are eating may sound sufficient, but this is very often just not enough. No matter what the government does, people will simply miss the "instructional" information provided by the government and will continue to consume trans fats without full information regarding its negative effects. In such circumstances, it is the government's job to step in a take action through a ban or other measures.

Moreover, when a harmful trend such as the use of trans-fats becomes endemic and entrenched, it becomes increasingly difficult for citizens to always be aware of the fact that a food has trans fats in them and make the "choice" to eat or not to eat them.(15)

Producers include trans fats into foods without adjusting labelling, further affecting consumers’ ability to purchase foods that do not include trans-fats. The trans fats hidden in many processed foods are worse for a person's health than saturated fats. In 2005, CHOICE, an Australian watchdog tested more than 50 processed foods and found many contained trans fats at unacceptably high levels. After re-tests it was still clear that, while the fast-food chains had reduced their levels of trans fats, and some of the foods tested previously had eliminated trans fats altogether, others now contained even more than before. Foods such as pies, cakes and doughnuts may contain trans fats without the consumer even knowing about it.(16)"
Candidate 3: "Many large and small chains have already made the transition to alternatives to trans-fat, so it is entirely possible. These alternatives will get cheaper with time as they are used more frequently and as the companies that produce and distribute them increase their sales volumes and are able to sell them for lower prices, meaning that small and individual restaurants will indeed be able to afford them and survive. Moreover, the health concerns in this debate override purely economic concerns or the closure of small businesses, as lives are involved."

Many large and small chains have already made the transition to alternatives to trans-fat, so it is entirely possible. These alternatives will get cheaper with time as they are used more frequently and as the companies that produce and distribute them increase their sales volumes and are able to sell them for lower prices, meaning that small and individual restaurants will indeed be able to afford them and survive. Moreover, the health concerns in this debate override purely economic concerns or the closure of small businesses, as lives are involved.
