title: Potential effects of the next 100 billion hamburgers sold by McDonald's.
abstract: BACKGROUND
  McDonald's has sold >100 billion beef-based hamburgers worldwide with a potentially considerable health impact. This paper explores whether there would be any advantages if the next 100 billion burgers were instead plant-based burgers.
  
  
  METHODS
  Nutrient composition of the beef hamburger patty and the McVeggie burger patty were obtained from the McDonald's website; sales data were obtained from the McDonald's customer service.
  
  
  RESULTS
  Consuming 100 billion McDonald's beef burgers versus the same company's McVeggie burgers would provide, approximately, on average, an additional 550 million pounds of saturated fat and 1.2 billion total pounds of fat, as well as 1 billion fewer pounds of fiber, 660 million fewer pounds of protein, and no difference in calories.
  
  
  CONCLUSIONS
  These data suggest that the McDonald's new McVeggie burger represents a less harmful fast-food choice than the beef burger.
authors.affiliation: Emory University School of Medicine, Atlanta, Georgia 30303-3219, USA.
authors.forename: Elsa H
authors.initials: EH
authors.lastname: Spencer
authors.forename: Erica
authors.initials: E
authors.lastname: Frank
authors.forename: Nichole F
authors.initials: NF
authors.lastname: McIntosh
mesh_terms: D000818:Animals; D002417:Cattle; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D019649:Food Industry; D058870:Food, Organic / Q000592:standards*; D006801:Humans; D038622:Internationality; D008461:Meat Products / Q000032:analysis*; D009747:Nutritional Physiological Phenomena; D009753:Nutritive Value
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins