Fast-food chains, including global giants like KFC, often face scrutiny over their ingredients and cooking practices. Let’s look at the facts about one such claim linking KFC to harmful fatty oils.
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A viral claim accused KFC of using “nothing but fatty oils” that jeopardise public health. These allegations raise questions about the nutritional impact of the oils used by KFC and whether these practices meet health and safety standards. This fact-check article analyses these claims, citing credible research to provide clarity.
We decided to conduct a fact-check on this topic.
Fact-Check
Claim 1: KFC uses “nothing but fatty oils” that harm health?
KFC, like many fast-food chains, uses cooking oils primarily for frying.
A report on the common ingredients in fast food reveals that many chains, including KFC, rely on partially hydrogenated oils or palm oil blends due to their long shelf life and frying efficiency. Read here
The study from BMJ emphasises that partially hydrogenated oils are a significant source of trans-fats, which are associated with cardiovascular risks. Read here
Additionally, research in the Journal of Nutritional Science highlights the presence of saturated fats in palm oil, which, when consumed excessively, can contribute to obesity and related health concerns. Read here
Furthermore, in response to growing health concerns, KFC has taken measures to reduce trans fats in its recipes, switching to healthier alternatives like high-oleic sunflower oil in some markets. Read here
Kentucky Fried Chicken New Zealand Company ׀ Archived
See the Nutrition information of KFC here.
Nutritional analysis of KFC’s menu items, such as the Original Recipe Chicken Breast, which contains 25 grams of total fat (4.5 grams of which are saturated), reflects the use of calorie-dense oils, raising concerns about excessive consumption.
Hence, these efforts suggest progress in improving the nutritional quality of their offerings.
Claim 2: These oils are chosen solely for profit, compromising health.
The cost-effectiveness of partially hydrogenated oils and palm oils makes them a popular choice for fast-food chains. According to a comprehensive study on food industry practices, these oils are significantly cheaper than healthier alternatives, such as olive or avocado oil, which helps chains like KFC maintain competitive pricing. Read here
Research from Mary O. Hearst emphasises that the economic considerations often outweigh health concerns in fast food operations, prioritising costs over nutritional value. Read here
Furthermore, research from Smith, Rachel D. highlights that consumer demand for affordability indirectly drives the use of cost-effective oils. Read here. While cost-saving is a factor, KFC and similar brands are also influenced by consumer preferences for taste and texture, which these oils enhance.
Therefore, although profit motives play a role, consumer expectations and market competition are also significant factors in the choice of oils.
Claim 3: KFC’s practices do not align with health and safety standards?
In June 2006, KFC was contested by the Center for Science in the Public Interest (CSPI) over a trans-fat health hazard issue where CSPI claimed KFC oil usage containing partial hydrogenated oils was unsafe for consumers. Most Extra Crispy combo meals, for example, had three pieces and contained over 15 grams of trans fat, which was more than the recommended amount for the week.
KFC responded to the allegation in October 2006 and stated that there would be a switch to trans-fat free cooking oil in all U.S. restaurants, which were completed by April 2007. After this commitment was made, CSPI called off the lawsuit as KFC had taken further actions in addressing the health concern. More on this here.
International food safety standards, such as those established by the World Health Organization (WHO) and various national agencies, regulate the use of trans-fats and other harmful components in cooking oils. Read here and here. A Cambridge University Press study highlights the global push to eliminate industrial trans-fats from the food supply chain.
Moreover, research by Corbett Brown indicates that KFC is part of global initiation, improving the sustainability of its ingredients, including reducing palm oil’s environmental footprint. Read here
Nutritional analyses by Dotdash Meredith show that while KFC offers lighter menu options, such as grilled chicken with lower fat and calorie content, the majority of their offerings remain fried and high in saturated fats. This suggests that while steps have been taken to align with health guidelines, significant room for improvement remains. Read here
Conclusion: Progress Made, But Challenges Persist
The claim that KFC uses “nothing but fatty oils” that harm health is partially true but oversimplified. Historically, KFC relied on oils high in Trans and saturated fats, but it has made efforts to reduce harmful components in compliance with health regulations.
The choice of oils is influenced by a combination of factors, including cost efficiency, consumer taste preferences, and sustainability goals, rather than purely profit-driven motives.
Consumers should remain vigilant about fast food’s nutritional impact and advocate for greater brand transparency. As KFC continues to refine its practices, public awareness and demand for healthier options will be crucial in driving further improvements.
Title:Is KFC Really Using Harmful Fatty Oils? Separating Facts from Viral Claims
Written By: Fact Crescendo TeamResult: Missing Context
