McDonald's Finally Gets Around to Making Trans-Fat-Free French Fries
February 17, 2007
McDonald's recently announced that more than 1,200 of its U.S. restaurants have switched to a trans-fat-free frying oil. No timeline has been set in place for switching over other McDonald's franchises.
The new oil being used is a blend of canola, soybean and corn oils.
McDonald's promised in 2002 to reduce trans fats. McDonald's has previously said that the delay was in part because they were researching oils that would not compromise the taste of their French fries.
Trans fat increases low-density lipoprotein ("bad" cholesterol), and health officials have advised Americans to avoid it.