HFS switching to zero trans fat cooking oil

Most students don't think about escalating cholesterol levels or heart disease when they grab lunch in the HUB or dinner at Eleven-01, but Housing and Food Service (HFS) officials are making changes to keep student health in mind.

In a transition that began at the start of spring quarter, on-campus eateries are switching entirely to zero trans fat oils for frying food, said Storm Hodge, HFS dining services operations manager.

Trans fats, which are produced during a process called hydrogenation, increase shelf life by reducing oxidation, or rancidity, said Michael Rosenfeld, a pathobiology and nutritional sciences professor. Despite their preservative benefits, high intake of trans fats can lead to heart disease and cholesterol problems, he said.

HFS looked into several different zero trans fat oils earlier this year, but those oils performed poorly and were not cost effective, Hodge said.

After testing a new soybean-based product instead of the regular canola-based options at Pickles and Fries in the HUB, HFS chose to implement it across campus.

"We looked at three areas of performance -- longevity, flavor and recovery time," Hodge said. "The new oil outperformed all the rest."

Several on-campus locations plan to use up the old oil before integrating the new product, but all HFS facilities will have made the transition by the end of the year, Hodge said.

The switch will not only be healthier for the campus, but also more economical, said HFS director Paul Brown.

"Rarely does this happen," Brown said. "When we can find something that is both better and cheaper, we'll definitely try and do it."

Availability and low prices are a result of industry changes, said Jean-Michel Boulot, HFS executive chef.

"Zero trans fat is more public, the product is more and more available," Boulot said. "The industry is stepping out from one mode -- like a scientist opened his eyes and realized there were components that are not the most healthy."

The change is an important step in the direction towards much healthier dining options, Boulot said.

"I'm very proud of trying to bring the right ingredients and the right processes to students," he said.

Though high trans fat consumption can lead to increased cholesterol levels and heart disease, most people don't need to worry, Rosenfeld said.

"I think there has been too much emphasis placed on these few studies where very high levels of the trans fats were consumed," he said. "Most of us don't eat very much [trans fat] unless our diets are primarily composed of processed foods such as crackers, chips, cookies, cakes and other types of junk food."

Reach Daily reporter Anna Norman at [url='mailto:annanorman@thedaily.washington.edu']annanorman@thedaily.washington.edu.[/ur;]