Trans-fatty acids in Burger King meals

Burger King putting their customers at risk of coronary diseases
According to a release of the Center for Science in the Public Interest CSPI, Burger King is a worldwide enterprise which is putting their customers at risk of coronary diseases. because it is not committed to a phaseout of partially hydrogenated oil in its meals,

Food enterprises put at risk the confidence of the population if they do not follow advices from science. This brings Burger King in the headlines as bad Junk Food.
Read about trans-fatty acids and the risk of coronary diseases in OurFood.http://www.ourfood.com/Physiology.html “Fatty acids with trans configuration”

According to OurFood, the Danish expert on obesity Professor Arne Astrup, supported banning junk food commercials referring to the good results of banning trans fatty acids in Danish food. http://www.ourfood.com/Food_Advertising.html

According to CSPI, Burger King is the biggest restaurant chain that is not fully committed to getting rid of the artificial trans fat. Burger King is now being law suited by CSPI which asks a District of Columbia Superior Court judge to order the restaurant chain to stop using the deadly trans-fat-laden ingredient, or at least to require prominent warning notices on Burger King’s menu boards. Increasing trans fat consumption by just 2 percent of calories is associated with as much as a 23 percent increased risk of developing coronary heart disease, according to researchers at the Harvard School of Public Health.

While Burger King will comply with new requirements in New York City and Philadelphia not to use artificial trans fat in those cities, diners in the rest of the country and worldwide will be subjected to high levels of trans fat. Download list of Trans-Fatty acids in Burger King meals. http://www.bk.com/Nutrition/PDFs/brochure.pdf

CSPI executive director Michael F. Jacobson.writes: “Some of Burger King meals contain three, four, or five times as much trans fat as is safe to consume in an entire day. I hope that this lawsuit will spur Burger King to quickly eliminate the trans fat and, in the meantime, to warn its customers that it’s there”
CSPI For Immediate Release: Wednesday, May 16, 2007
Contact: Jeff Cronin, 202-777-8370 or Patti Truant, 202-777-8316

Alternatives to animal protein

Vegetable proteins
A comment to the BSE article in
http://www.ourfood.com/BSE.html
Scares concerning prion ccontaminated meat made
somecautious people look for vegetarian food and
the supply of vegetable protein.

Consumer concerns about health and wellness are
driving the market for vegetable proteins, most
vegetable proteins, from soy, gluten and pea, for
instance, have inferior functional properties
when compared to animal proteins.

Soy protein became the most important feed butis
still neglected in human nutrition. Potato,for
centuries a staple food in Europe, presents
valuable proteins. One important source of
vegetable protein are peas.

The industry wants to fill this gap and has already
launched some good protein products. These sources
of vegetable proteins are a welcome alternative for
people which lost confidence on animal food following
the scandals BSE, E.coli O157:H7, contaminants and
other scandals.

BSE, a declining hazard?

BSE a declining hazard?
A comment of the BSE article in http://www.ourfood.com/BSE.html
There were many attempts of  trade and business and governments
to reduce the safety measures concerning the BSE epidemic.

All efforts to avoid a new epidemic of BSE should be adhered to.
The EFSA issued an important opinion on this matter:

BSE, Specified Risk Material (SRM) [1]
“The BSE epidemic is on decline in the different EU Member States,
which is linked to a reduction in exposure. However, there is
good reason to group member states for separate considerations or
as individual cases. To date, the three youngest out of 22 BSE
infected cases in cattle born after 2000 were aged 32, 36 and
39 months, respectively. Another case tested positive at an age
reported as 25 months but there is uncertainty about its age.

The number of cattle infected with BSE is likely to continue to
reduce. It is now apparent that cases detected by active
surveillance may be closer to clinical onset than previously estimated.”

[1] Opinion of the Scientific Panel on Biological Hazards on a
request from the European Commission on the infectivity in SRM
derived from cattle at different age groups estimated by back
calculation modelling, The EFSA Journal  (2007) 476, 1-47
Published 11.05.2007
http://www.efsa.europa.eu/en/science/biohaz/biohaz_opinions
/biohaz_op_ej476_srm.html