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Volume 356:2017-2021 May 17, 2007 Number 20 Next

	Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings.

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Ferrara Café in Manhattan's Little Italy is a century-old bakery steeped in tradition, but executive pastry chef Dennis Canciello has recently been tinkering with the recipes of two of the café's signature pastries: cheesecake and cannoli. Like other cooks in the city's restaurants, bakeries, and fast-food outlets, Canciello faces an impending deadline for conforming to an unusual mandate from the New York City Board of Health. Beginning July 1, 2007, most foods prepared in the city's 22,000 restaurants will no longer be permitted to contain more than half a gram per serving of artificial trans fats — a type of . . . [Full Text of this Article]

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Dr. Okie is a contributing editor of the Journal.

An interview with Dr. Thomas Frieden, commissioner of the New York City Department of Health, can be heard at www.nejm.org.

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