Anti-transfat fad affects fast food french fry fats


Often just another sales pitch for unhealthy food.

Five major fast food chains have significantly decreased trans fats in the oils they use to cook food, according to new research from the University of Minnesota School of Public Health…

By using the School of Public Health’s Nutrition Coordinating Center’s proprietary database — which catalogs the nutritional values of more than 18,000 foods — researchers looked at trans fat and saturated fat levels in french fries from five major fast food chains: McDonald’s, Burger King, Wendy’s, Jack in the Box and Dairy Queen.

The researchers found that three of the restaurants — McDonald’s, Burger King, and Wendy’s — significantly decreased the trans and saturated fatty acid composition of French fries between 1997 and 2008. For these three restaurants, saturated fats either went down or stayed level. While the remaining two restaurants didn’t show a decrease in trans fats during the time period studied, current nutritional information illustrates that the chains have decreased both trans and saturated fatty acid composition since 2008.

The findings were presented this week at the National Nutrient Database Conference in Grand Forks, North Dakota…

The study was funded by the National Institutes of Health.

I know it’s hard, but try to be glad without getting excited about the change. A french fry is still a french fry, and not a baked potato with the peel intact.


Better still. I’m fortunate that I prefer my baked potato with no butter and a pinch of salt.

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