The evidence kept piling up and finally the mountain was too high to see over any longer — Kentucky Fried Chicken, also known as KFC, has said it will remove trans fats from its menus, marking a huge change in the fast food industry’s makeup. In the original recipe that has not changed much over the years, the chain’s founder, Colonel Sanders, heavily relied on using trans fats when he started out — a trend that has not changed, until now.
Hence, the latest news in the saga of the world’s least- healthy fat is considered a victory for health-conscious individuals everywhere. KFC has announced it would begin using soybean oil that is free of trans fats, and phase out its use of partially hydrogenated soybean oil in 5,500 restaurants across the United States. It’s been two years coming, during which time its parent company “Yum Brands” conducted tests to figure out exactly what to do. The result: KFC will be free of trans fats by April of next year, if all goes according to plan.
Many health experts believe that there is no dietary substance more dangerous to your body than trans fats, which promote high LDL (bad) cholesterol, low HDL (good) cholesterol, the clogging of arteries, and thus a much higher risk of heart disease. Until their danger came to life in the past few years (hence all the “trans-fat-free” labels on products), they were found in a plethora of baked, fried, and packaged goods.
KFC officials hope it bears no change in the taste of their chicken, which is a worry shared by many restaurateurs. KFC can’t yet remove trans fat from its biscuits, potpies, and many desserts because a useable alternative oil hasn’t been found. However, the company’s move on chicken is a major step toward improving the health of fast-food- addicted Americans and follows in the wake of a similar move by rival fast-food chain Wendy’s.
Meanwhile, cities such as Chicago and New York are busy mulling over the imposition of rules that ban trans fats from all city restaurants. Many food companies are starting to do it regardless of regulations. The reason behind such moves is rather inconsequential, as what really matters here is the result: healthier choices and trans-fat-free foods.
It’s important to document these changes being made by food companies, because the more of them that knock trans fats off their recipes, the more other companies can no longer ignore the problem. And it means that such a move can successfully be done. This move will put further pressure on McDonald’s, for example, which said four years ago that it planned to cut down on trans fat in its cooking oil, but has so far struggled to make good on that promise.
Thus, slowly, piece-by-piece, we are improving the collective health of Americans for whom obesity and heart disease run in epidemic streams.
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Tags: Cholesterol, heart disease
