McDonald’s Cuts Trans-Fatty Acids in Fries

Sep 03, 2002

McDonald’s is reducing the trans-fatty acids in its fries by 47%, according to USA Today. Trans-fatty acids, once seen as a healthier alternative to saturated fats, are believed to increase the risk of heart disease.

McDonald’s announcement comes several weeks after the chain and other fast
feeders were sued for allegedly contributing to a man’s obesity. (See RetailWire
7/29/02, Man
Chains Obesity Responsibility to Fast Food

The reformulated french fries are expected to be rolled out in all McDonald’s U.S. restaurants by February 2003 and afterwards in locations outside the country.

Margot Wootan, director of nutrition policy at the Center for Science in the Public Interest says, “This doesn’t turn french fries into a health food, but McDonald’s should be applauded for taking a step forward.”

Moderator’s Comment: Which
is more important to consumers of McDonald’s french fries – taste or nutrition?
If you were managing McDonald’s, would you tinker with the formula of the french

Many consumers go to McDonald’s primarily because of the
fries. Messing around here might deliver a food that is better for consumers.
Will it taste as good though? It better. If it doesn’t, consumers are still
going to be pulling up to a fast food operator’s drive-thru window. It just
won’t be at a McD’s.[George
Anderson – Moderator

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