Published in Drug Law Weekly, March 22nd, 2005
Products free of trans fat are rapidly appearing in supermarkets snack aisles, but the fried chicken and french fries ordered in restaurants usually are cooked in shortening or oil containing trans fat.
"Unfortunately, the restaurant industry has almost become addicted to them because it's sort of the cheap and easy thing to do," said Walter Willett, MD, a Harvard University nutrition expert. "There now are alternatives that are available, and restaurants just need to take their customers' health to heart."
The government started telling...
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