Fast food chains to end use of trans fats
By Amy Robinson, Rocky Mountain Collegian, Colorado State U.
Issue date: 2/22/07 Section: News
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Since the FDA began requiring trans fats listings on food labels in January 2006, food producers have made a conscious effort to reduce their use of it and to find alternative fat sources.
In 2002, McDonald's pledged to eliminate trans fats from its menu, according to the Center for Science and Public Interest. Although testing is underway, the corporation has not yet switched to healthier oils.
CNNMoney.com reports that more than 1,200 of McDonald's U.S. restaurants have switched to trans fat-free frying oil.
A meal consisting of McDonald's Chicken Selects Premium Breast Strips and an order of large fries contains 12 grams of trans fats. This amount is more than a person should eat in six days, according to the Center for Science in the Public Interest (CSPI).
Partially hydrogenated vegetable oil, which contains trans-fatty acids, was created in the 1900s. It was meant to serve as a replacement for natural fats, including butter and lard. The synthetic fat was believed to have several benefits compared to its cousin, saturated fat.
"The chemical process in the body turns trans fat from a liquid to a solid," Dawn Clifford, a dietitian at Colorado State University's Hartshorn Health Services, said. "Trans fats may increase the risk of some cancers. That is why we are so adamant about getting it out of America's diet."
Trans fats have been proven to raise low-density lipoprotein, or "bad" cholesterol. Partially hydrogenated vegetable oil was originally used because it was "cheaper, performed better under high heat and had a longer shelf life," according to MSNBC.
Realizing its harmful effects, New York City has established a ban on artificial trans fats used for cooking. The law will take effect July 1 of this year.
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