QSRs Trim the (Trans) Fat

McDonald's, Burger King and Wendy's using far less unhealthy fats, study shows.

July 20, 2010

NEW YORK - New research from the University of Minnesota's School of Public Health reveals that QSRs have substantially reduced the use of trans fat in their cooking oils, Bloomberg reports.

"While it took time for major fast food chains to decrease trans fats in their foods, I'm pleased to see that they have done it," said Lisa Harnack, director of the university's Nutrition Coordinating Center. "I'm also pleased to see that they haven't raised levels of saturated fats to replace trans fats."

The result is attributed to increased pressure by health authorities to reduce consumption of trans fats, along with 2006 legislation that mandates the disclosure on American food labels of trans fat content.

The study looked at trans fat and saturated fat levels in french fries sold at McDonald's, Burger King, Wendy's, Jack in the Box, and Dairy Queen. Between 1997 and 2008, three of the chains ?" McDonald's, Burger King and Wendy's ?" "significantly" decreased the amount of trans fat in their fries, with saturated fat levels either staying the same or decreasing.

Dairy Queen and Jack in the Box did not show similar decreases during the same period, though post-2008 data suggests both have reduced their trans and saturated fats use.
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