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.
