LIPIDS IN FAST FOODS

The lipid composition of food items from three hamburger-type fast food chains has been determined. Samples obtained over-the-counter were extracted with chloroform/methanol and analyzed for total fat, fatty acids, cholesterol, plant sterols, and tocopherols. Fatty acids were determined by an internally standardized gas chromatographic procedure on glass capillary columns coated with SP2340. Cholesterol, tocopherols and plant sterols were also determined by gas chromatography as trimethylsilyl ether derivatives. Condiments were analyzed separately. Limited data on the variability of French fries and plain hamburgers is also given.