(file photo) Counties in the Washington metropolitan area have reduced the amount of trans fats in foods served at area restaurants and grocery stores making the establishments healthier places for consumers. Since the Jan. 1 resolution, store owners have not noticed any decline in patronage.

The new, Montgomery County Board of Health, resolution restricts the use of trans fats in eating establishments. It states, ‘‘Any food containing trans fats must not be stored, distributed or used in preparing any menu item or served in any eating establishment.”

The Food and Drug Administration warns that trans fats lower the level of High Dense Lipoprotein — the good cholesterol — and raises the level of Low Density Lipoprotein — the bad cholesterol, thus making consumers more susceptible to heart attacks and stroke.

Area restaurant owners said they haven’t felt any decline in patronage since the law went into effect.

‘‘We’ve had a few customers ask us if we use trans fats in our oils,” said Margaret Blankenship, a Bethesda area restaurant manager. ‘‘After learning we don’t use trans fats in our oils, those customers seem very happy.”

Henry Cabanillas, assistant manager for a local restaurant chain said his restaurant has not seen any negative reactions from patrons since the law went into effect. He said business has been just as good if not better since the switch in oils used at his restaurant.

The switch in its frying oils was not a difficult one, Cabanillas said. He said his kitchen manager, adjusted his recipes to comply with the new law.

Peter Guthrie, a kitchen manager in a Montgomery County restaurant, said only a few recipes needed revisions to comply with the new law. He said no one has complained of any difference in taste and therefore patronage at the restaurant has remained unchanged.

The National Naval Medical Center’s galley has always provided patrons with foods low in or containing no trans fats, said Combined Food Operations Department Head Cmdr. Linda Hite. She said very low trans fat cooking oils are used to prepare the hospitals fried dishes.

‘‘No inquiries have been made to this department on the cutting of trans fats,” Hite said. ‘‘The galley is still producing the highest quality of healthy foods for our patients, staff members and visitors.”

Fermana Garcia, a Care Representative for the American Heart Association, said the association is reaching out to restaurants in hopes they will realize the dangers behind trans fats. Many fast food restaurants realized the amount of trans fats in prepared food and they have begun to change their menus, she said.

‘‘[Fast food establishments] have changed their oils,” Garcia said. ‘‘They have also worked on changing ways on how they fry their foods. The restaurants are stepping up to give consumers healthier alternatives in fried products.”

Sampak Garg, an area resident, said he has not noticed any difference in taste of fried foods since the banning of trans fats. He said he was glad that restaurants have taken the necessary steps to help their customers eat healthier when ordering out.

Educating the public about the dangers of trans fats and heart disease have decreased the number of heart attacks and strokes, Garcia said. In 2005, the American Heart Association made the goal of reducing the number of heart attacks and strokes to 25 percent in five years she said.

‘‘We have already surpassed that goal,” Garcia said. ‘‘We just did that last month. We have reduced that number by as much as 26 percent. We’re not going to stop there, because we now know through education, the more we can get it down, the better off people will be.”