McDonald's says that its U.S. restaurants have stopped using trans fats in cooking french fries and in making baked goods.

This good news was made official by CEO Jim Skinner at the annual shareholders meeting Thursday at McDonald's Corp. headquarters.

Despite concerns that switching to a zero-trans-fat cooking oil may compromise the taste of McDonald's trademark fries, the change was still done.

According to the company, it has upheld its commitment to decreasing the amount of trans fat of less than 0.5 grams per serving in its restaurants worldwide. McDonald's is still working on reductions in Colombia, Japan, Ukraine and Venezuela.

A canola oil cooking blend is now being used for the fried menu items of McDonald's, such as fries, hash browns, chicken and Filet-O-Fish. Its baked goods-McGriddles, McDonaldland cookies and biscuits-already have zero grams of trans fat per serving. Apple pies and baked cookies will follow at the end of the year.