How Healthy Are These Fries?

They're better than they were, thanks to McDonald's oil change. But calories still count

Even as a doctor, I sometimes have difficulty remembering which are the good fatty acids and which are the bad. So when McDonald's announced last week that it was changing its cooking oil--reducing trans-fatty acids 48% and increasing polyunsaturated fats 167%--I had to pull out an old textbook to make sure this was a good thing. It turns out it is. And more important, it's a step in the right direction for the fast-food industry.

McDonald's, Burger King and the rest rely heavily on fatty acids to fry their wares. This is not entirely bad. Fatty acids are the building blocks...

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