Nov. 16, 2006 -- Taco Bell today announced that it will start using a new canola oil for frying that contains no trans fats.
Trans fats have been linked to an increased risk of heart disease.
Taco Bell restaurants will start frying with canola oil containing zero grams of trans fats -- instead of partially hydrogenated soybean oil -- in all of its U.S. restaurants by April 2007.
In a news release, Taco Bell says it began the transition more than two years ago "with extensive consumer taste tests to preserve Taco Bell's signature flavors."
Taco Bell already offers several menu items that contain no trans fats.
Of Taco Bell's 4,200 U.S. restaurants, 100 restaurants have already completed the "transition to zero grams trans fat canola oil," states Taco Bell.
Taco Bell calls its canola oil, developed by Dow AgroSciences, a "unique, naturally stable canola oil."
KFC announced last month that it would begin frying its chicken and other foods in oil free of trans fats by April 2007.
Other restaurant chains, including Wendy's, Chili's, and Ruby Tuesday, have already removed trans fats from most of their menu items.