Fast-food chains continue to use partially hydrogenated oils in the French fries they serve in one of the world’s largest markets, the United States. This cooking oil is the source of 80% of the trans fats in the US diet, which not only raise ‘bad’ cholesterol but lower ‘good’ cholesterol. Last year McDonald’s paid a multi-million-dollar fine for failing to live up to a promise it made four years ago to remove trans fats – and now another giant chain, KFC, is in the spotlight for serving trans fats with its fried chicken.
Two years ago the US advocacy group, the Center for Science in the Public Center, petitioned the Food and Drug Administration to mandate posted warnings in restaurants serving trans fats. The regulatory agency has never responded and now the science group is turning to the courts and focusing on a chain that is expanding outside the United States and now has over 13,000 outlets worldwide.
KFC released a statement calling the suit frivolous and explaining that it is investigating alternatives to partially hydrogenated oils but claimed it is concerned about maintaining ‘the unique taste and flavor of Colonel Sanders’ original recipe’. The experience of Wendy’s, the third largest US chain, suggests that this concern is baseless – the company has now switched oils in 350 outlets without recording any drop in sales whatsoever.
Source: New York Times, 14 June 2006