Harvard School of Public Health cardiologist Dr. Dariush Mozaffarian and colleagues wrote in the journal that while it may be hard for restaurants and food manufacturers to eliminate partially hydrogenated oil, other countries have replaced it with unsaturated fats without raising costs or reducing quality.
Doing so might prevent thousands of heart attacks and strokes each year in the United States, they wrote.
Jacobsen said that the cost might be a penny per order of fries or nuggets, and that the taste difference would be minimal.