Michael F. Jacobson, executive director for the Center for Science in the Public Interest (CSPI), says, 'while deep-fried foods will always be high in calories, they do not necessarily have to be bad for your heart. All restaurants should fry in liquid, non-hydrogenated vegetable oil like canola or soy. If they did, fried foods would become healthier overnight. But as long as they continue to use such a dangerous artificial frying oil, they should inform their patrons.'

Based on FDA data, CSPI estimated that 11,000 to 30,000 lives, perhaps many more, would be saved each year if partially hydrogenated oils were replaced with more healthful products. In May 2004, CSPI petitioned the FDA to ban these oils altogether, and launched TransFreeAmerica.org to organize a campaign against trans fat.

Processed food manufacturers are now under government mandate to disclose trans fat content on nutrition labels, though restaurants are not required to provide full nutrition labeling for their food, unless nutrient claims are made, such as 'low fat' or 'low sodium.' Many fast food restaurants will provide nutritional information about their products if you ask. For more information on better food choices, visit the Real Food Page on MotherEarthNews.com.