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CSPI rips McDonald's on trans fat

The Center for Science in the Public Interest is back on McDonald's case for continuing to use a fryer oil that contains trans fat. The nutrition watchdog took out a full-page ad in the New York Times attacking McDonald's for frying its potatoes in partially hydrogenated vegetable oil, which not considered heart-healthy.

Two years ago, McDonald's indicated plans to move away from trans fat, but hasn't fulfilled that promise, according to CSPI.

"Partially hydrogenated oil should not be in the food supply, and the government should revoke its approval of the ingredient,' said CSPI executive director Michael Jacobson. "McDonald's shouldn't wait around for a government ban to go into effect. McDonald's and [McDonald's USA president] Mike Roberts should just keep their promise."

In 2003, the National Academies' Institute of Medicine concluded that people should consume as little trans fat as possible.

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