Lipid and Moisture Content of Commercial Reduced-Fat Deep-Fried Potatoes Compared to Advertised Claim

Sherri Stastny, Jill Keith and Cliff Hall

Journal of Food Research, 2014, vol. 3, issue 5

Abstract: Deep-fat frying is a common food preparation method for potatoes in the foodservice industry. Deep-fried potatoes (French fries) are top-sellers at fast food establishments such as Burger King® and McDonald’s™. Intake of calorie-dense foods without increasing physical activity can lead to unhealthy weight gain. Burger King® currently offers a healthier deep-fried potato option (Satisfries™) claiming 40% less fat and 30% less calories than McDonald’s™ French fries. The fat content of McDonald’s™ and Burger King® regular deep-fried potatoes and Satisfries™ were compared in this study to evaluate the accuracy of the health claim. Results indicated the Burger King® Satisfries™ averaged 36% less fat than McDonald’s™ and 22% less fat than regular Burger King® French fries. These results fall within 4% of the health claim advertised by Burger King®.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405191

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