Published on August 13, 2010
It’s time to CHANGE THE OIL
Genesis Heart Institute launches trans fat free initiative
In the past decade, Dr. George Kontos has seen fast-paced lifestyles increasingly challenge his patients’ dietary habits.
At the Woodfire Grill, WQAD-TV visiting interns
Chris Bittner and Zacharias Haertl, both of Germany,
join Genesis surgeon George Kontos, M.D., (right) in
trying French fries fried in oils with and without trans
fat to determine if they can taste a difference. “I wish I
could say I notice a difference, but I don’t,” Dr. Kontos said.
Too often, they turn to restaurant-prepared or processed foods that bring them convenience -- and hidden trans fats that hurt their health.
“Trans fats are a two-armed loser,” said Dr. Kontos, a cardiovascular and general surgeon at the Genesis Medical Center, Illini Campus, Silvis. “Trans fats are the most dangerous type of fat: They increase the bad (LDL) cholesterol and also lower the good (HDL) cholesterol. Trans fats have been associated with
coronary artery disease, heart attacks, angina...and they also are believed to contribute to obesity and the increasing incidence of Type 2 diabetes.
“Our goal at Genesis is to alert the community that there are other alternatives.”
Be Trans Fat Free
It’s time for an oil change for Quad Cities restaurants. Beginning this week, the Genesis Heart Institute is asking restaurants to take a pledge to make their menu choices trans fat free. Restaurants pledging to
eliminate trans fat will receive a sticker for their entry door and be listed on the Genesis Heart Institute website at www.genesisheart.com.
Woodfire Grill in Davenport became the first restaurant to take the pledge at an Aug. 9 news conference.
“Participating restaurants will be providing a great service to the health of their customers,’’ said Dr. George Kontos, a member of the Genesis Heart Institute. “Saturated and trans fats are the primary dietary causes of high cholesterol, which is a primary factor in the development of heart disease.”
Trans fat is made when hydrogen is added to vegetable oil. These oils are called “partially hydrogenated.” Any food made with partially hydrogenated vegetable oil contains trans fat. Most foods containing trans fat can be made with non-hydrogenated oils instead.
Foods commonly containing artificial trans fat have been fried in commercial cooking oils. Trans fat is also found in vegetable shortening, margarine, cakes, crackers, cookies, pies, pastries and buns.
Critics of using trans fat free oils for frying say it compromises taste. However, Woodfire Grill owner Toby Christianson begs to differ. His restaurant has been trans fat free since its inception in 2008. It uses trans fat free cooking oils in its recipes and their production, including fried foods from French fries to chicken tenders.
“We’ve been using trans fat free oils for several years, and I don’t think anyone has ever told us they can taste a difference,” Christianson said. He proved his point in a taste test, challenging media representatives to identify the difference in taste between French fries and Ahi tuna fried in both oils.
“We’ve taken this proactive position because we definitely feel it’s in the best interest of our guests,” said
Christianson. “We want them to eat healthy, work healthy and live healthy. We’re very proud to be part of this Genesis initiative, and we’re definitely proud to be one of the first restaurants to jump on board.”
He added, “In general, we’ve found it’s cost-effective to go trans-fat free. It’s good for the community and our guests, so why not?”
Increasingly, restaurants and food services look for the label TFF (trans fat free) on products to provide customers a healthy alternative to the use of artificial trans fat. Although naturally occurring trans fat sources can be found in meat and dairy products, natural trans fat is not included in the Heart Institute’s
initiative.
“There are naturally occurring trans fats, but they’re in such small amounts, they don’t have an impact on our health problems,” Dr. Kontos said. “It’s when the food industry utilizes them to the large degree that it
has that we impact our health and our diet. These trans fats were developed to lengthen the shelf life of products. We can eat better, provided the food we eat is processed properly.”
Label Reading
Todd Frisch, manager of food and nutrition services at Genesis Medical Center, Davenport, said the Genesis operation is moving toward a goal of being trans fat free. However, in a large operation, the goal requires a great deal of label reading.
“We have become trans fat free with our own preparation, but we still haven’t found prepackaged and pre-made cookies, pies, cakes, soups and similiar products that are trans fat free,’’ Frisch said. “Hopefully in the next year, we will be on board with the pledge.
“We do look for the TFF on labeling and are reading nutritional labels, and we are asking our vendors for alternatives to items that use trans fat. We haven’t found trans fat alternatives for everything we need yet.’’
A few years ago, New York City became the first in the nation to ban trans-fat cooking techniques in restaurants. While a local ban has been discussed, the Genesis initiative is an important first step, said Ken Croken, Vice President of Genesis Corporate Communications.
“We’re hoping consumers will reward the restaurants that show this commitment to safeguard their health and encourage those who do not to change their ways,” Croken said.
To become a member of this healthy initiative, restaurants will receive information and a letter with their pledge to be trans fat free. For more information about the program, call (563) 421-9275.
