Corn content of French fry oil from national chain vs. small business restaurants.

Proceedings of the National Academy of Sciences of the United States of America
A Hope Jahren, Brian A Schubert

Abstract

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national c...Continue Reading

References

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Nov 13, 2008·Proceedings of the National Academy of Sciences of the United States of America·A Hope Jahren, Rebecca A Kraft

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Citations

Jan 22, 2013·The Prostate·Marni Stott-MillerJanet L Stanford
Sep 26, 2015·Rapid Communications in Mass Spectrometry : RCM·Joshua N BosticA Hope Jahren
Oct 13, 2015·Nutrients·Taraka V GadirajuLuc Djoussé
Sep 20, 2017·Critical Reviews in Food Science and Nutrition·Kumar GanesanBaojun Xu

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