Say goodbye to trans fats at La Salle

By Erin Brodbeck
Collegian Editor
February 7, 2007

The 20th Street protestors. Mice in the dorms. Now, La Salle can add bad cholesterol to its list of triumphs over collegiate evil.

By the end of February, Food Services will eliminate the use of frying oil with trans fats in dining halls throughout campus. The controversial culinary staple has been medically proven to increase bad cholesterol, according to Director of Food Services Stephen Greb.

“Trans fats can be found in foods like chicken fingers and French fries,” Greb said, referring to foods that some students consider part of the basic food groups.

Now, the offerings at Treetops, the Blue and Gold and the Union will be cooked in health-friendly low linolenic soybean oil.

But, how does it taste?

“We did a bunch of samples before making the decision,” Greb said. “We couldn’t tell any difference.”

   The decision has also proven to be cost-effective, according to Greb, and the school will see little to no price increase by purchasing different cooking oil.

La Salle isn’t alone in its decision to rid kitchens of trans fats. Back in December of 2006, New York City famously banned the use of the substance in its myriad eating establishments after medical studies identified trans fats’ connection to coronary heart disease.

     Trans fats are created during an attempt to prolong an oil’s fry life. However, the negative effects on cholesterol have diminished the benefits. Now, after a year of planning, students will be able to enjoy healthier servings of fried food.

According to Greb, this won’t be the last adjustment Food Services makes to improve food quality.

“The Department is constantly researching new products in its efforts to provide healthier alternatives on its menus,” Greb said.

brodbecke1@lasalle.edu