Kentucky fried chicken recently announced that it is converting all of its 5,500 restaurants in the United States to a zero trans fat cooking oil for all of their fried products. The new oil, a low linolenic soybean oil, will replace the partially hydrogenated soybean oil in current use in KFC restaurants.

As trans-fat has been shown to increase the risk of heart disease, switching to a trans-fat free oil is supposed to give us a healthier alternative. But what does this mean for those with soybean allergies?

Allergist Dr. James Wille says that while people tend to be allergic to soy protein and not the oil, those with soy allergies should still proceed with precaution.

Read or watch the video report from KCCI Des Moines.