Day 015 - 21 Jul 94 - Page 26
1
MS. STEEL: No, to give them colour, I think it is.
2
MR. RAMPTON: All right, to give them colour.
3 A. But, as far as I am concerned, the important thing
I am looking at is the final composition.
4
MR. JUSTICE BELL: But that includes what is sprayed on, if
5 anything?
A. Yes, it would do, yes.
6
MS. STEEL: OK.
7 A. So again we could see from the data which is publicly
available what the level of sugar is in the french fries,
8 if that is what worries you.
9 Q. You are looking at the end product?
A. Yes.
10
Q. So tell me, what critical part in the diet is played by
11 the added fat, sugar and sodium?
A. In my opinion, there is no difference between the fat
12 which is added, as you describe it, and the fat which is
there to begin with. The important thing is what is in
13 the final product.
14 Q. Right. Can we just take a quick look at page 100 and page
102 of the charts at the back?
15
MR. JUSTICE BELL: Tables?
16 A. Page 100, yes.
17 MS. STEEL: Table 3 and table 5.
A. OK.
18
Q. Can we look at the potato?
19 A. Which page is that?
20 Q. It is on page 19, internal 19.
A. Yes.
21
Q. Potatoes get 2.4 per cent of their calories from fat?
22 A. Yes.
23 Q. Two pages before that, can we look at McDonald's french
fries? They get 47.9 per cent of their calories from fat?
24 A. Sorry, which page are we on now?
25 Q. Page 17, table 3.
A. Yes, I am with you.
26
Q. That is something of a huge increase, is it not?
27 A. Yes, it is.
28 Q. If we look at saturated fat there is only a trace of
saturated fat in the potato?
29 A. Yes.
30 Q. But in McDonald's french fries, 29 per cent of the
calories are from saturated fat?
