Consultant for the “Super Size Me” film and Nutritionist, Andy Coghlan reported in a 2006 research study that analyzed the fast food consumed at McDonald’s restaurants with the daily consumption of 5 grams or more of Trans Fats raises the risk of heart attack by 25%. Half of the 43 “large”-sized fast food meals, many of which are also found on the McDonald’s Dollar Menu exceeded the five gram level. Trans Fats are thought to pose a hazard by raising the proportion of “bad” cholesterol in the blood, leading to the accumulation of fat in arteries. Trans Fats also increase the risk of arterial inflammation and the development of an irregular heartbeat.
The obvious repercussions from the highly saturated Trans Fat foods served at McDonald’s are formed when liquid vegetable oils go through a chemical process called hydrogenation. Common in a wide variety of food products such as biscuits, chips and doughnuts, the hydrogenated vegetable fat is used by food processors because it is solid at room temperature and has a longer shelf life.
The Harvard School of Public Health released a study that an approximated 30,000 or more premature heart disease deaths are caused each year by Trans Fats from partially hydrogenated oils in food supplies like those used by the McDonald’s Corporation.
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