Wendy's, the third largest burger chain in the United States, has been revamping its menu to include healthier choices and will soon begin using a non-hydrogenated cooking oil.
The oil, slated to begin use in August 2006 in the United States and Canada, is a blend of corn and soy oils with zero grams of trans fat. The move will reduce trans fat in Wendy's French fries and breaded chicken items by 95 percent.
Trans fat is a known artery-clogger that raises bad cholesterol while lowering the good kind. Studies have found that just 5 grams of trans fat a day can raise heart disease risk by 25 percent.
Using the new oil, the restaurant's chicken sandwiches, nuggets and strips will contain zero grams of trans fat, while a large order of fries will go from 7 grams to 0.5 grams. Wendy's also removed all trans fat from their salad dressings earlier in 2006.
Four years ago, McDonald's said they planned to switch to a cooking oil that would reduce the trans fat in their French fries by 50 percent, but they are still in testing mode.