Dunkin’ Donuts Introduces New Trans-Fat-Free Donut

Dunkin’ Donuts has perfected its recipe for a trans-fat-free doughnut. The new doughnut will be released at all Dunkin’ Donuts stores nationwide, a total of 5,300 retail locations. The Dunkin’ Donuts in downtown Andover is one of the most frequented food stores by students of Phillips Academy. Many students look forward to the new trans fat-free doughnut. Nich Koh ’08 said, “I like eating doughnuts, and it is better to eat a healthier one than an unhealthier one.” In addition, Dunkin’ Donuts is often the choice of many faculty wishing to treat students or advisees on special occasions. The project, which started in 2003, was the result of building concern over the health risks of trans fats. A discussion on Capitol Hill about the ways fats were labeled on food items fueled the concern. Dunkin’ Donuts tested different blends of oil in an effort to produce a trans fat-free doughnut that maintains the original taste. Eventually, the researchers found that only specific blends of oil would be successful in the test. Trans fats, along with saturated fats, have been scientifically proven to raise the risk of developing Coronary Heart Disease (CHD). CHD is a disease that causes small blood vessels to shrink, preventing red blood cells and oxygen to easily flow to the heart. While some patients can be treated with antibiotics, those with more serious conditions must be treated through radiation. On average, doughnuts contain approximately 14 grams of trans fat. This number often varies according to the amount of icing, sprinkles, crème, and other accessories that have become staples of doughnuts. According to the United States Food and Drug Administration’s website, “trans fat is made when manufacturers add hydrogen to vegetable oil–a process called hydrogenation.” This hydrogenation process adds extra shelf life and flavor to doughnuts. Dunkin’ Donuts is not the only company that has invested time and money into producing healthier, trans fat-free versions of their product. The doughnut retailer’s biggest competitors, Krispy Kreme Doughnuts and Honeydew Doughnuts, are also currently working to find a way to remove trans-fats while keeping the doughnut’s well-known texture and taste. Dunkin’ Donuts is not the only restaurant experimenting with healthier foods. For at least two years, McDonald’s has been using a new blend of canola oil, which contains zero grams of trans fat. However, unlike Dunkin’ Donuts, McDonald’s has not spread its trans fat-free food to all of its locations.