La Salle Takes Big Step Toward
Eliminating Trans Fats on Campus

In an effort to eliminate trans fats on campus, La Salle University announced that all campus dining halls will transition to a zero trans fat frying oil by the end of February. The switch comes as a result of medical findings linking trans fats to coronary heart disease.

Trans fats are created when hydrogen is added to oil to increase its shelf life in a process called hydrogenation. The University will now be offering a low-linolenic soybean oil, which contains zero trans fat. The new oil eliminates hydrogenation without compromising the taste or quality of the food.

“I think it’s a great idea,” said La Salle senior nursing major Pamela McDonald. “Now students can eat more of what they like without having to worry about the detrimental effects that trans fats can have on their bodies and their health.”

Switching to a zero trans fat frying oil is just the first step in eliminating trans fats in all La Salle’s Department of Food Services offerings.  “We are trying to provide healthier food alternatives in all areas, not just our frying oil,” according to Stephen C. Greb, Director of Food Services.

“We are constantly researching new products. So far, we have also introduced trans fat-free salad dressings and muffins throughout campus,” said Greb. “These, along with the fryer oil change will have a great impact on the health quality of the foods offered to the University community.”