Fast food chains use less bad fats than chip shops

FAST FOOD purchased in traditional fish and chip shops have higher levels of unhealthy fats than similar products bought at international fast food chains, according to a new survey.

The survey, carried out by the Food Safety Authority of Ireland (FSAI), also found that the portions of fish, chips and burgers bought at local fast food outlets were bigger than at the international fast food chains.

The study, which set out to investigate levels of transfatty acids in fast food, found that while fast food outlets were making an effort to reduce their use of these processed oils (also known as hydrogenated oils and fats), they were replacing them with saturated fats.

“We found that the use of hydrogenated oils in cooking in fast food outlets has decreased but, in many cases, saturated fats are being added back in,” said Karl McDonald, food scientist with the FSAI. Overall, between one-third and a half of foods surveyed were found to be high in saturated fats while one-quarter were found to be high in transfatty acids. Chips, burgers, chicken nuggets, desserts, pizzas and battered products were among the foods surveyed.

Saturated fats are mainly of animal origin and are highest in beef and lamb burgers served with processed cheese. The transfatty acid content of food surveyed included both hydrogenated oils and naturally occurring transfatty acids which are mainly found in beef fat.

It is the processed form of transfatty acids that has received widespread media attention in the past two decades following studies that showed how they increased cholesterol levels and, therefore, the risk of heart disease. This form of transfatty acids are liquid vegetable oils which are turned into solid fats through the industrial process called hydrogenation.

In the US, some city councils have banned the use of processed transfatty acids in the catering trade. In Europe, Denmark has placed limits on the use of transfatty acids and legislation is currently being drafted in Germany to limit their use.

“There is a lot of interest at EU level and we have a role to watch all these issues in the interests of public health,” said Mr McDonald. A 2007 FSAI survey found that hydrogenated fats have almost been completely eliminated from margarines and spreads.

“It would be counterproductive if the fast food industry were only to reduce transfatty acids from their products and ignore saturated fat content,” said Dr Wayne Anderson, chief specialist of food science at the FSAI. Saturated fat consumption should not be more than 10 per cent of daily food intake.