McDonald's switches to transfat free frying oils

The McDonald's Corp. has completed its changeover to cooking oil with no trans fat at its restaurants in the U.S. and Canada

The world's largest restaurant chain is now cooking French fries, hash browns, Filet-O-Fish sandwiches and chicken in a blend of canola, corn and soybean oils, Chief Executive Jim Skinner said at the company's annual meeting here Thursday.

Those items are now considered to have zero grams of trans fat per serving;some items may still contain a trace amount of the substance, though it is negligible. McDonald's plans to finish converting pies and cookies, so they also qualify as free of trans fat by year-end.