Day 015 - 21 Jul 94 - Page 28


     
     1        A.  Yes, well, clearly, if you add something to it there
              will be a dilution factor, so it is going to go down.
     2
         Q.   Sodium content is 0.1 milligrams of calorie for the potato
     3        and it is 0.4 for the McDonald's french fries?
 
     4   MR. JUSTICE BELL:  Essentially, I was going to say, what
              Ms. Steel is doing is making a comparison between the
     5        simple potato and french fries, not just McDonald's french
              fries, anyone's french fries.  But we when we get to the
     6        end of the column and come to sodium, I see there is a
              difference there.  How is that accounted for?
     7        A.  Well, clearly there is some sodium added ---
 
     8   Q.   It is .1 in your ordinary table?
              A.  -- during the processing.
     9
         Q.   Yes, but what is it?  My home french fries are twice my
    10        potato and my McDonald's french fries are twice my home
              french fries; what accounts for that?
    11        A.  Well, I think when salt is added to these products, it
              probably depends on how heavily one shakes the salt.
    12
         Q.   So, if someone put salt on their french fries at home,
    13        that would be the difference again?
              A.  It probably would be.  Again, we are talking about
    14        quite a wide variation, and I really would have imagined
              that if you were to take a whole range of different french
    15        fries and analysed them that there would be quite a
              variation in the salt content that you would find between
    16        the different lots.  I really do not regard that as highly
              significant.
    17
         MS. STEEL:   The saturated fat content of your french fries
    18        appears to be double that of the retail?
 
    19   MR. MORRIS:  More than double.
 
    20   MS. STEEL:   Retail chips as well?
              A.  Yes, that is a reflection of the saturated fat content
    21        of the oil that is used.
 
    22   MR. JUSTICE BELL:  Again, what is the difference between home
              and McDonald's, do you know?
    23        A.  No, again it is purely a function of the type of fat
              or the type of oil that is used and the saturated fat
    24        content can vary.  Clearly, if you use something like rape
              seed oil, then the saturated fat is going to be relatively
    25        low.  In McDonald's, the choice of, at least, the frying
              oil that was used for the french fries to prepare this 
    26        data, obviously, about a third of it was saturated fat at 
              that time. 
    27
         MS. STEEL:   I should just point out that nobody is stating
    28        that nobody should ever eat chips; we are talking about
              promotion of that type of diet.  Does the width of the
    29        chip or the size that the chip is cut have any influence
              on what you get as an end product, the fat content, for
    30        example?
              A.  Yes, that is correct.

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