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Kentucky Fried Chicken: Tackling the Trans Fat Problem
Introduction
On October 30, 20064, KFC Corporation (KFC), a leading fast food restaurant chain, announced that all its 5,500 restaurants in the United States (US) would start using cooking oil that did not contain trans-fatty acids5 (trans fats). The company said that it would replace the partially hydrogenated soybean oil that was being used in KFC restaurants with a low linolenic6 soybean oil. The use of this new oil has already started in several KFC restaurants and the switch over was expected to be fully completed in the US by the end of April 2007. This announcement made by KFC was hailed as a victory for the consumer advocacy groups and nutrition experts who had been campaigning for a ban on trans fats. |
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Over the years, the link between nutrition and disease has become a much debated topic in the media and public health domain. Though the World Health Organization,8 in 1997, declared the rising number of severely overweight individuals in the US as an epidemic, the cause for concern among consumers with regard to trans fats did not gain much momentum until May 2003 when a lawsuit filed against Kraft Foods Inc. (Kraft Foods), to stop the sale of its popular Oreo Cookies to children in the State of California, gained widespread publicity.....
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