trans-fat content from country to country, from city to city within the same nation, and from restaurant to restaurant in the same city. The researchers said the differences had to do with the type of frying oil used, and the main culprit appeared to be partially hydrogenated vegetable oil, which is high in trans fats. "I was very surprised to see a difference in trans fatty acids in these uniform products," said one of the researchers, Dr. Steen Stender, a cardiologist at Gentofte University Hospital…
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