Healthy cruising

Posted by Sue Bryant Jan 12, 2007

Vegetable oils that have undergone hydrogenation result in a type of fat that doctors have linked to serious health risks including diabetes, high blood pressure and increased cholesterol levels. Royal Caribbean has vowed to replace the old pour-and-fry oil traditionally used in cruise line galleys with trans-fat-free oil, which will go hand-in-hand with entire trans-fat-free menus on board.

The trans-fat-free oil was put to the test onboard Navigator of the Seas last November. The conclusion was that not only is the trans-fat-free oil healthier for guests, but it provides a better tasting product.

Royal Caribbean is working jointly with all onboard food and beverage partners as well as suppliers to ensure that a full transition to a trans-fat-free menu will take place fleetwide by the end of this year.

While any move by a cruise line towards providing healthier food should be applauded, perhaps portion sizes would be the next thing to address? Even the plates in most cruise ships' buffet restaurants are the size of trays. And cruise passengers aren't looking any slimmer nowadays. Let's hope Royal Caribbean's initiative isn't simply a case of moving the deckchairs on the Titanic.