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McDonald's tinkers with beloved fries

McDonald's has finally found the magic formula to wring the artery-clogging trans fats from its fries. The world's biggest seller of french fries has settled upon a new formula for its frying oil. Replacing its partially hydrogenated soybean oil will be a trans-fat-free frying oil made fomr canola, corn and soybeans, says spokesman William Whitman.

Due to supply concerns, the company is mum on when all its locations will have it. "Until we have adequate supply, we're not announcing a date," Whitman says. The oil has been tested in 1,200 of its 1,700 U.S. locations. Whitman declined to name the test markets or to speculate if supply would be sufficient in 2007 or 2008. McDonald's in New York City will soon be using the new oil in order to meet regulations banning trans fats in food served in New York, he said.

For McDonald's, working toward the change has been complex, with a potentially enormous impact. While its burgers may not be to everyone's taste, its fries are widely considered the best in the business, says Malcolm Knapp, an industry consultant. "French fries are a core equity for McDonald's."

Rival restaurant Wendy's changed its cooking oil months ago. Burger King says it is still working on finding another one.

Even McDonald's critics are applauding the change. "For McDonald's to switch to trans-free oil is very important for public health," says Michael Jacobson, executive director at the Center For Science in the Public Interest. "This signals to the industry that it's time to get rid of trans fats."

Trans fats, he says, cause about 50,000 premature deaths each year—with the restaurant industry accounting for roughly one-third of the trans fat eaten.

But even trans-fat-free fries aren't a health food. "People should think of fries as an occasional food," says registered dietitian Keith Ayoob.