With a growing number of chains electing to change their frying oils to jettison trans fats, the impression among health-conscious consumers might be that heart-threatening dietary risks are becoming a thing of the past when they dine out.However, most chains still are far from eliminating cholesterol-spiking hydrogenated fats from their menus, even though nutrition watchdogs who once complained loudly about that fact have ratcheted down their rhetoric.Meanwhile, experts say that oil ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.