KFC promises delicious taste without compromising health (Update 1)

KFC Corporation is all set to convert its finger licking sumptuous menu across its 5,500 outlets in the United States to a zero grams trans fat cooking oil, revealed Gregg Dedrick, President of KFC Corporation at a press conference held on Monday.

Two years of extensive R&D went behind KFC’s formal decision of switching over from the unhealthy trans fat to a heart healthy version.

The company officials revealed that, though, the conversion from trans fat, a partially hydrogenated oil to the new oil, a low linolenic soybean oil has already begun in many KFC restaurants across U.S., it will complete by end of April 2007 nationwide.

Jubliant over the achievement Dedrick said, “Colonel Sanders created KFC’s Original Recipe chicken over 50 years ago, and we’ve been cooking it the Colonel’s way ever since so that it’s finger lickin’ good. We've tested a number of different oils and we're pleased we have found one that keeps our chicken finger lickin' good -- with zero grams of trans fat”.

Though the initial recipe change would apply to few items like Extra Crispy chicken, Crispy Strips, Wings, Honey BBQ and Potato Wedges, other items like biscuits, pot pies, and mashed potatoes will continue to contain trans fat.

Easy to manage (available in solid form) and economical, trans fat increases stroage life of products apart from giving a crispy flavor and texture. These features make trans fat a hot favourite ingredient among US restaurant kitchens.

Trans fat, medically known to raise levels of LDL "bad" cholesterol and lower HDL "good" cholesterol in the body apart from causing obesity, type 2 diabetes and other serious health problems, food giants were under continuous pressure from consumer and health groups demanding a switch over.

The announcement brings KFC in line with other food brands like Wendy, Frito Lays, Ruby Tuesday, that have already gained success in removing trans fat from most of their menu items.

The nutritionists in interviews are warning people regarding the ill- effects of fried food. Lalita Kaul, a nutrition professor at the Howard University Mehttpical School in Washington, D.C said, “The use of the new oils, while laudable, does not transform fried food into health food. The new oil is still high in fat and calories.”