IHOP Corp. said on Monday that it plans to stop using frying oil that contains trans fats by the end of the year.

Artificially-created trans fats can increase the shelf life of oils and foods, but are thought to also clog arteries and lead to heart disease.

The Glendale-based family restaurant chain said that it has tested a replacement oil so that the taste of its foods is not altered.

“As the supply of artificial trans-fat-free oil has become more readily available, we feel comfortable making the system-wide switch in all of IHOP’s 1,319 restaurants,” said Dustin Dixon, IHOP’s vice president for product, quality assurance and procurement.