People were less likely to go to the hospital with heart attacks or strokes after several counties in New York State restricted the use of trans fats, according to a new study. Trans fats raise bad cholesterol, lower good cholesterol and ultimately increase the risk of heart attacks and strokes. They're found naturally in some foods but are often manufactured and added to processed foods to improve taste and texture. "New York City was progressive and they enacted restrictions on trans fats, but no one looked to see if this made measurable changes to outcomes," said study lead author Dr. Eric Brandt, of Yale University in New Haven, Connecticut. New York City limited the use of trans fats starting in July 2007. The restrictions applied to food purchased outside of stores, such as at restaurants, street vendors and bakeries, in the city's five counties. Other New York counties took similar actions after New York City's measure was enacted.

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