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  3. Entire cities and counties have banned them. McDonald’s and KFC have declared to give them up—as have Starbucks, Ruby Tuesday, a

Entire cities and counties have banned them. McDonald’s and KFC have declared to give them up—as have Starbucks, Ruby Tuesday, a

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问题     Entire cities and counties have banned them. McDonald’s and KFC have declared to give them up—as have Starbucks, Ruby Tuesday, and a host of other former sources of sinful pleasures. In response to the 2006 Food and Drug Administration requirement that trans fats be listed on nutrition labels, makers of packaged goods have brought their totals down to zero. Last month, Frito-Lay even got the FDA’s blessing to put a claim on products loaded with healthy, unsaturated fats that replacing bad fats with good ones may protect against heart disease.
    Does this mean that junk food is now the new health food? "No! " says Robert Eckel, immediate past president of the American Heart Association, whose "Face the Fats" education campaign points out that a "zero trans fats" label doesn’t tell the whole story. "People know trans fats are not good for them," says Eckel. "But they do not understand that replacing them with saturated fat is not a good option." And that, in some cases, is what’s happening. Yes, the food industry is experimenting with ways to keep the saturated fat content low—by using unsaturated options such as canola and sunflower oils, for example. But some manufacturers, unwilling to sacrifice taste and texture, are turning back to less-than-healthful choices such as palm oil and butter.
    Baked goods have proved particularly unwilling to change. The solid fats that provide their light texture, as well as the rich flavor typically are either highly saturated or are "partially hydrogenated" oils that contain trans fats. Makers of fried foods have had an easier task, since certain liquid unsaturated oils can do as tasty a job. Snack makers, too, have found the switch to be relatively manageable.
    Manufacturers are raising nutrition experts’ eyebrows with other tricks, too. Walter Willett, a professor of nutrition at Harvard whose research showed that trans fats promote heart disease, says that some companies now are fully, rather than partially, hydrogenating vegetable oil. Full hydrogenation doesn’t create trans fats as it solidifies the oil, but it does produce an acid, a saturated fat which seems in preliminary research to promote inflammation, thus contributing to heart disease. "I’m not in favor of using totally hy-drogenated oil until more is known," he says.
    A recent study by the International Food Information Council Foundation shows that about 42 percent of Americans—a 9 percent increase over last year—are trying to cut back on certain healthy fats along with trans fats. "All people hear is that fat is bad, bad, bad," says Susan Borra, president of the foundation. In fact, most people need more of the good kind.
According to Paragraph 3, food makers are reluctant to give up solid fats in baked goods in that_____.
选项 A、they contribute to people’s health
B、they are partially hydrogenated
C、they are highly saturated
D、they provide pleasant texfure and taste
答案D
解析 根据题目可直接定位到第三段。该段第二句讲到固体脂肪使食品松软、香味浓郁，因此可以推断这就是生产商不愿放弃使用它的原因，故D项正确。
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