KFC
The Center for Science in the Public Interest and Dr Arthur Hoyte, a retired doctor from Maryland, launched a class action suit against KFC’s parent company, Yum Brands, for allowing enormous amounts of trans fat in their fried chicken.
Trans fat is a by-product of adding hydrogen to vegetable oil. Although this process prolongs the expiry date and maintains the flavor of the oil, trans fat is the cause of increasing bad cholesterol levels, lowering good cholesterol, promotes heart disease, deteriorates insulin resistance (which could lead to diabetes) and weight gain.
Hoyte claimed that he would not have consumed KFC’s fried chicken if he had known it contained chemically altered oil.
The aim of this lawsuit was to stop KFC from using partially hydrogenated oil and/or warn their customers that their food contains high quantities of trans fat.
KFC has since reviewed alternative types of oil for cooking its fried chicken.
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