Published: June 27, 2007 02:47 pm            

Indiana State Fair goes trans fat-free

Indiana becomes first fair in country to ban cooking oils that increase “bad” cholesterol

INDIANAPOLIS — First it was KFC, then New York City restaurants. More recently, Taco Bell, the Wal-Mart deli, Steak n Shake and Hardee’s took a stand. Now, the Indiana State Fair is removing all trans fat-laden cooking oils from its deep-fryers in what is believed to be the first policy of its kind for any fair in the country.

Does that mean your annual elephant ear or “King Tater” won’t have that same great taste you look forward to each year? No. In fact, it will most likely taste even better to you — and it will certainly be healthier.

“I’m glad this new zero trans fat oil makes the food healthier to eat, but frankly, I switched to this new oil because the food just tastes better,” said John Barto, owner of Barto’s Banquets & Catering, who has been an Indiana State Fair concessionaire for the past 18 years. “It adds to the quality of the food we serve.”

Barto uses Amaizing NT made by Bunge Oils, which was developed in partnership with Indianapolis-based Dow AgroSciences. They cite several studies showing that consumers prefer the taste of foods cooked in their Omega-9 Canola and Sunflower Oils compared to those prepared in other traditionally-used, partially-hydrogenated oils.

Dave Schlabach, executive director of the National Independent Concessionaires Association, agrees that choosing the right zero trans fat oil can enhance the foods’ taste.

“A number of concessionaires have already changed to the zero trans fat oil because it’s a higher quality product,” he said. “All the concessionaires I’ve talked with say their customers like it better. Whatever questions there were about the taste of zero trans fat oils have all but subsided. I don’t seem to hear it anymore.”

As important as the taste is, the health benefit of cooking in zero trans fat oil is equally impressive. This zero trans fat oil is low in saturated (“bad”) fat and high in “heart-healthy” monounsaturated fat. According to the American Journal of Clinical Nutrition, both trans and saturated fats increase the body’s low-density lipoproteins (LDL, or “bad” cholesterol) and decrease its high-density lipoproteins (HDL, or “good” cholesterol), which promotes artery-blocking blood clots and heart disease. Reducing trans and saturated fats intake can have a positive affect on a person’s cholesterol level and, ultimately, reduce one’s risk of cardiovascular disease.

“Removing cooking oils with trans fat from the state fair is just one more way we can help Hoosiers live healthier lives,” said Eric Neuburger, executive director of Governor Daniels’ Council for Physical Fitness & Sports. “INShape Indiana is all about making better choices, and when people see what a big difference little changes like this can make, we will all begin to benefit as a society.”

If using zero trans fat oil is such a no-brainer, then why aren’t other fairs already doing it? They probably will, in time.

“You guys are ahead of the curve, no doubt,” Schlabach said.

“We believe this is a step forward for our fair and the customers we serve,” State Fair Executive Director Cindy Hoye said. “We appreciate the support we’ve received from all our concessionaires as we make this transition.”

This year’s fair runs Aug. 8-19.

        

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