Fast Food Chains Reduce Fat Content
So, is a little French fry indulgence okay?
According to a new study, the oils used to cook all those delicious (and deep fried) goods at leading fast food chains has gotten a little healthier over the years. Research from the University of Minnesota School of Public Health shows that McDonald's, Burger King, and Wendy's significantly decreased fats in french fries between 1997 to 2008.
The researchers obtained data from the fast food chains every year between 1997 and 2008. The data shows that they dropped trans fats. It does help that trans fats were banned in New York and reduced in California. However, the chains also reduced saturated fats.
According to CNN, the lead author of the study, Lisa Harnack, said that they relied on information about fat content from the fast food chains themselves. “The stakes are high for them if they’re not being truthful," she says. "They could’ve gotten rid of the trans fat and switched to saturated fats, which are animal oils. We wanted to make sure they hadn’t done it that way. What’s surprising is to see is some of the restaurants lowered the trans fats and saturated fats somewhat, so they did it right.”
Trans fats raise cholesterol levels and increase heart disease risk.
While the chains have become significantly healthier, using moderation is key. You can't eat fast food everyday, but a few French fries every so often is just fine...
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