Welcome  to  Public  health  moment from  the  University  of  Minnesota. Over  the  last  decade,  major  fast  food  chains have  significantly  reduced their  use  of  trans  fat  in  the  oils they  use  to  cook  french  fries  and  other  food. That's  according  to  research  from the  University  of  Minnesota's Nutrition  Coordinating  Center. Lead  researcher  Lisa  Hanak  says  the  center  maintains a  food  and  nutrient  database  that  goes  back  to  the  1970s. So  we're  able  to  go  back  in  time  and look  and  compare  the  present  with  the  past. And  so  we  did  that  with  looking  at  fast  food  restaurants. And  we  found  that  fast  food  restaurants are  making  big  improvements  in  the  frying  oils, with  trans  fat  going  down  at  most  of the  restaurants  as  well  as  saturated  fat, either  going  down  or  staying  the  same so  that  the  bad  fats  in  the  frying  oils at  these  restaurants  is  moving in  a  big  way  in  the  right  direction. Rna  says  the  findings  are  relatively  good  news for  consumers  who  frequent  fast  food  restaurants. But  she  has  a  word  of  caution  also. This  change  is  really  great  from a  public  health  perspective  because the  average  American  gets about  10%  of  their  calories  from  fast  food  restaurants. So  the  good  news  is,  if  you're  someone who  eats  regularly  at  fast  food  restaurants, odds  are  if  you're  eating  at  one  of  the  major  chains, the  frying  oil  they're  using  has  a  good, low  amount  of  the  bad  fats  in  it. Still,  though,  you  need  to  be  concerned when  eating  at  fast  food  restaurants. So  many  of  the  menu  items  are high  in  calories,  high  in  sodium. So  you  know,  be  watching  those  things  when  you're choosing  from  the  menus  or choosing  a  restaurant  to  eat  at. For  John  Finnegan  and public  health  moment,  I'm  Mark  Gabon.