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Trimming The Fat

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This story appears in the June 1997 issue of Entrepreneur. Subscribe »

Did you know that, in the past, the risk of dying from the saturated fat in most steaks served on major airlines was higher than the risk of dying in a plane crash? Fortunately, a recent report from the Physicians Committee for Responsible Medicine (PCRM) in Washington, DC, which rated the health content of the food air carriers and airport restaurants are dishing up nationwide, has found things taking off in a healthier direction.

"For quite some time, it has mostly been a junk-food haven in airports," says Andrew Nicholson, PCRM's director of preventive medicine, "and airlines have not been too far from [that]. But more and more, if you know where to go, you can get healthy food."

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