Some Penn students thrive on cheesesteaks and chili fries, and Penn Dining - let alone the city Health Department - doesn't seem to have any plans to stop them.
But some government officials are on a hunt to remove the unhealthiest of fats from their citizens' diets.
The New York Health Department announced last month that New York restaurants must cut back on the amount of trans fats used in the kitchen in an effort to prevent heart disease.
In a similar move, New Jersey State Sen. Ellen Karcher is proposing another widespread ban, which would completely eliminate trans fats from New Jersey restaurants.
But in the City of Brotherly Love, deep fryers, late-night burritos and prepackaged cookies, which all typically have a large percentage of trans fats, are staying put - unaltered and unhealthy.
The Pennsylvania Department of Health Web site lists no anti-trans fat crusades slated for Philadelphia, though several department officials refused to say whether anything is in the works.
And city officials aren't the only ones keeping mum.
Penn Dining Campus executive chef Tia McDonald would not comment on whether the University would ever completely remove trans fats from the four dining halls and eight University-run retail stores on campus.
Exactly how much trans fat is used by campus cooks also remains a mystery.
McDonald refused to say how much trans fat is contained in various food items served by Penn Dining.
Trans fats come from certain types of oils used to make shortening and prepared foods that are baked and fried, according to the New York Health Department Web site. Nutritionists say they are unhealthier than unsaturated fats.
While the Penn Dining Web site shows some nutritional information and ingredients used in campus food - including calories and saturated fat content - no information about trans fats is available.
All food currently prepared by Penn Dining is made with either canola or olive oils, which are both trans fat-free, according to McDonald.
Off-campus digs, like Greek Lady and Allegro's Pizza, also say they avoid the fat.
Both fried-food havens use trans fat-free vegetable and olive oils for their cooking, according to manager Dimitrios Dimopoulos.
These types of oils "are more expensive," but make for "healthier and tastier" food, Dimopoulos said.
Qdoba Mexican Grill refused to say what type of oil it uses for cooking.
Some other oily sanctuaries aren't bowing to pressure from the health-conscious.
At McDonald's, Big Macs and Sausage McGriddles each contain 1.5 grams of trans fat, and a large serving of french fries packs in eight, according to the fast food chain's Web site.
Some officials, however, say that it isn't necessary to avoid such fats like the plague.
A completely trans fat-free diet is not necessary, according to University nutritionist Karla Goldstein and Nutrition professor Stella Volpe.
Volpe added that the University "ought to move forward with making Penn a healthier campus" and that stricter measures against trans fat intake is possible - and likely.
