“KFC may be finger-lickin’ good, but a consumer group is suing the chain over the kind of fat used to fry the food. Dr. Arthur Hoyte, a retired physician from Rockville, Md., and the Center for Science in the Public Interest, want a judge to order Kentucky Fried Chicken to use other types of cooking oils or make sure customers know about trans fat content immediately before they make a purchase.” (“Colonel Sanders Under Attack for Trans Fat Content”, AP/WTOP, Jun. 13). For more on food suits, see our Eat, Drink and Be Merry page; for more on the nanny-maniac CSPI and its coercive designs on our menu choices, see Jan. 20 and Feb. 7, 2006; Feb. 25, 2005; and Sept. 19, 2003.

More: Peter Lattman notes (Jun. 14) that “According to the story on the suit in today’s New York Times, fast-food chains began using trans fats in the 1980s after nutrition groups demanded that the chains stop frying in beef tallow and palm oils. Nowadays, trans fats are considered more harmful than saturated fat.” Plus Jonathan Adler and commenters, Jacob Sullum.

Filed under: obesity, restaurants