Using data from the National Diet and Nutrition Survey, the Low Income Diet and Nutrition Survey, the Office of National Statistics and other published studies, a team of researchers modelled the effects of a total ban on trans fatty acids in processed foods, improved labelling of trans fatty acids and a ban on trans fatty acids in restaurants and takeaways. They found that a total ban could prevent or postpone ∼7,200 deaths from coronary heart disease over a 5-year period, and reduce socioeconomic inequalities in deaths from coronary heart disease. The other policies were approximately half as effective as the total ban. The researchers suggest that continuing to rely on industry to voluntarily reduce levels of trans fatty acids could have negative health and economic consequences.