McDonald’s announced in September 2002 that they are planning to start using new cooking oil in their fries that will be healthier to the heart. They claim the new oil will reduce harmful trans-fatty acids by 48 percent.
I’m thrilled whenever a company that feeds so many of our children makes a step toward better nutrition – and this clearly is such a step. I look forward to this and to continued steps toward good nutrition. But this step does not make their fries healthy food – as I’ve heard too many parents say.
A large order of fries will still contain 26 GRAMS OF FAT, and no where near enough nutrients to make one consider eating them for their nutritional value. And that is without even raising the issue of the potential toxicity of acrylamide in French fries.
The U.S. Food and Drug Administration (FDA) is holding a public meeting on September 30, 2002 to update the public on the risks associated with acrylamide, and to present their action plan for addressing this issue.
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