OAK BROOK, Ill., Sept. 3 (PRNewswire) -- McDonald's USA announced today asignificant reduction of trans fatty acids (TFAs) in its fried menu itemswith the introduction of improved cooking oil in all of its 13,000restaurants -- a major step toward McDonald's goal of eliminating TFAsfrom its cooking oil.The new oil will reduce French fry TFA levels by 48%, reduce saturated fatby 16% and dramatically increase polyunsaturated fat by 167%. While thetotal fat content in the fries remains unchanged, health experts agreethat reducing TFAs and saturates while increasing polyunsaturates isbeneficial to heart health. Notably, McDonald's French fries already hadthe lowest TFA and saturated fat levels in the national quick servicerestaurant (QSR) industry."It's a win-win for our customers because they are getting the same greatFrench fry taste along with an even healthier nutrition profile," saidMike Roberts, President of McDonald's USA. "This leadership initiative isall about giving our customers a wide range of wholesome choices, thehighest quality ingredients and the same great taste that they have cometo expect from McDonald's. America's favorite French fries are about toget even better."With this nutrition initiative, McDonald's becomes the first national QSRcompany to set a goal of eliminating TFAs in cooking oil. The nationalrollout of the improved cooking oil begins in October 2002 and will becompleted by February 2003, according to Roberts. The Company plans to usethe new oil to prepare McDonald's French fries, Chicken McNuggets,Filet-O-Fish, Hash Browns and crispy chicken sandwiches.Global Reduction a GoalJack M. Greenberg, McDonald's Chairman and Chief Executive Officer,announced that McDonald's is working towards a worldwide reduction of TFAsthrough enhanced cooking oils as available crop supplies, traderestrictions, country-by-country regulations and customer acceptanceallow. As an example, the significant reduction of TFAs and saturated fatwill put McDonald's USA in line with McDonald's Europe which already hasattained comparable levels."McDonald's takes very seriously the fact that our local restaurants serve46 million customers every day around the world. McDonald's has neverhesitated to demonstrate leadership and take action on issues important toour customers, from community support and nutrition to the environment andanimal welfare. As a leader in social responsibility, McDonald's willcontinue to be guided by sound science and leading nutrition experts to dothe right thing as we work with our partners around the world to continueto reduce TFAs," said Greenberg.Ann Rusniak, RD and McDonald's Chief Nutritionist, said, "A majority ofnutrition professionals have maintained that McDonald's food can be a partof a healthy diet based on the sound nutrition principles of balance,variety and moderation. However, there is no question that reducing TFAsand saturated fat and increasing polyunsaturates delivers added healthdividends based on the latest nutrition research."Health Professionals Applaud ActionGregory Miller, PhD, President of the American