Corn content of French fry oil from national chain vs. small business restaurants.
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 chain fast food.
Jahren
A Hope
AH
Department of Geology and Geophysics, University of Hawaii, Honolulu, HI 96822, USA. jahren@hawaii.edu
Schubert
Brian A
BA
D002247:Carbon Isotopes / Q000032:analysis; D003296:Cooking; D003314:Corn Oil / Q000032:analysis*; D006254:Hawaii; D010938:Plant Oils / Q000032:analysis*; D012147:Restaurants; D011198:Solanum tuberosum; D003313:Zea mays / Q000737:chemistry
D002247:Carbon Isotopes; D010938:Plant Oils; D003314:Corn Oil