Rush University Medical Center Switches to Trans-fat Free Oil

02/10/06 Rush University Medical Center is "losing the trans-fat" and has switched to the healthier, trans-fat free oil in the kitchen and cafeterias; a switch that will benefits patients, staff and even makes the cardiologists smile.

"We had to take a look at the health content in our cooking ingredients, and find a way to get the trans fat out. By switching to new oils, it not only benefits our 9,000 staff who purchase food at the cafeterias, but our 600 in-hospital patients benefit with a healthier food service," says Marcy Stone, RD/LD, Assistant Director of Food and Nutrition services. "Feedback I've received from staff says the food still tastes great."

Rush kitchens use the frying oil MEL-FRY Free, manufactured by Dow AgroSciences., which has "0" trans fat and low saturated fat. This oil is produced from the company's specially bred canola and sunflower seeds.

In nutritional tests, food prepared using the high stability canola and sunflower oil had the lowest combined level of trans fats and saturated fats of any oil tested. Nutrition analysis demonstrated that the foods fried in these canola and sunflower oils had 65 percent lower levels of combined trans fats and saturated fats than the same foods fried in partially hydrogenated oils.

Stone says menu items that are fried in the Mel-Fry free oil are some of the staff's favorites. Breakfast items of hash browns and scrambled eggs, and lunch choices of chicken fingers, chicken wings and egg rolls are being served with the trans-fat oil. These new canola oils can achieve "zero trans fat" and "low saturated fat" per-serving claims in both the U.S. and Canada.

Rush cardiologist Dr. Annabelle Volgmann says it's a win-win for everyone. "Patients talk about trans-fat with me, and it's a growing concern for everyone. It's great that we are taking the lead and offering patients and families food items without trans fat. I'm all for preventing heart disease by taking the saturated fat out of food, and now we're doing that in our kitchens."

Dow says the new oils are exemplary alternatives to today's partially hydrogenated frying oils. Partially hydrogenated oils are high in trans fats, which have been linked to a significantly increased risk of heart disease. These new oils, which have a unique combination of high oleic and low linolenic fatty acid content, are defined as containing zero trans fats and lower saturated fats, making them a healthier choice for foodservice.

Market research studies have shown that these oils perform equal to, or better than, existing frying oils without compromising taste. Jeffrey Gross Marketing Research conducted a study with 170 adults and 179 teenagers and found that french fries prepared using the new canola oil were equally preferred to fries prepared using frying oil, partially hydrogenated soybean oil.

A study by the Department of Food Sciences at the University of Lethbridgein Canada found that these new oils have more than a 50 percent greater fry life when compared to other cooking oils, making them cost-effective for restaurants to switch.

Dow found that 87 percent of restaurant owners and operators would definitely or probably consider changing frying oils if they knew it could decrease trans- fats and saturated fats in fried foods without compromising taste or cost.

It is estimated that over five billion pounds of hydrogenated oils are used each year by the restaurant and foodservice industry.

Rush dietician Kristin Gustashaw says, "While it's great we switched to the trans-fat free oils, it's important to remember that the calories are the same in both fats. We don't recommend a diet of high in fried foods, but these foods can be eaten once in a while, in moderation, as part of a healthy diet plan."