Nutrition Diet: Unpacking the Truth – Are McDonald's fries cooked in?

October 15, 2025 •

2 min read

Did you know that before the 1990s, McDonald's fries were cooked in beef tallow? This significantly different process from today has led many to question what exactly McDonald's fries are cooked in now, a vital consideration for anyone focused on their nutrition diet.

Quick Summary

McDonald's fries are cooked in a vegetable oil blend that contains canola, corn, and soybean oils, plus natural beef flavoring derived from wheat and milk. This modern preparation method evolved after the company moved away from beef fat.

Key Points

Current Oil Blend: McDonald's fries are cooked in a blend of canola, corn, and soybean oils, including hydrogenated soybean oil, after being par-fried at a factory.
Natural Beef Flavor: Contains hydrolyzed wheat and milk derivatives, making them non-vegan and non-vegetarian.
Ultra-Processed Food: Due to processing and additives, considered ultra-processed, linked to higher risks of chronic inflammation and health problems when consumed regularly.
Healthier Alternatives: Baking or air-frying potatoes at home with minimal olive oil offers a significantly healthier alternative.
Moderation is Crucial: Limiting consumption to an occasional treat and focusing on whole, unprocessed foods is highly recommended.

The Evolution of McDonald's Fries

McDonald's transitioned from cooking its fries in beef tallow to a pure vegetable oil blend in the early 1990s to address public health concerns about saturated fat. This change altered the fries' taste, prompting McDonald's to add natural beef flavor to the current recipe to recapture the familiar taste.

What McDonald's Fries Are Cooked In Today

McDonald's fries undergo a two-part cooking process. First, suppliers par-fry the potatoes in a blended oil before freezing and sending them to restaurants. Then, restaurant staff finish frying the potatoes in another oil blend.

The oil blend used for frying in restaurants includes canola, corn, soybean, and hydrogenated soybean oils. Additional ingredients in the final product include natural beef flavor (containing hydrolyzed wheat and milk, making them unsuitable for vegetarians and vegans), dextrose, sodium acid pyrophosphate, TBHQ, and dimethylpolysiloxane. The full list of ingredients can be found at {Link: ABC News https://abcnews.go.com/Lifestyle/mcdonalds-reveals-beloved-fries-made/story?id=28382592}.

The Nutritional Impact of Fast-Food Frying

The current frying method, using processed seed oils and additives, has nutritional implications. A medium serving contains about 350 calories and 18 grams of fat. Regular consumption may be linked to health issues due to potential contributions to inflammation, high sodium, and simple carbohydrates.

Fried vs. Baked: A Nutritional Comparison

The preparation method significantly impacts nutritional value. A comparison between McDonald's fries and homemade baked fries highlights differences in cooking method, oil used, additives, potential allergens, and nutrient content. Details of this comparison can be found at {Link: ABC News https://abcnews.go.com/Lifestyle/mcdonalds-reveals-beloved-fries-made/story?id=28382592}.

Making Healthier Choices for Your Diet

While occasional consumption is generally acceptable, frequent intake can pose health risks. Experts advise limiting ultra-processed, fried foods and focusing on whole foods. Healthier options include homemade baked fries. Research suggests consuming fries more than twice weekly may be associated with health risks. Choosing moderation or healthier homemade alternatives supports long-term health goals.

In summary, McDonald's fries are a complex food product with processed oils and additives. Awareness of ingredients is important for dietary management. Moderation or healthier alternatives are recommended.

Key Takeaways

Oil Blend: McDonald's fries are cooked in a vegetable oil blend containing canola, corn, and soybean oils.
Natural Beef Flavoring: Contains hydrolyzed wheat and milk, making them unsuitable for some diets.
Multi-Step Process: Potatoes are partially fried at a factory before being shipped and finished in-store.
Health Implications: Regular consumption is linked to inflammation and increased risk for conditions like type 2 diabetes.
Moderation is Key: Occasional enjoyment as part of a balanced diet is recommended.
Healthier Alternatives: Homemade, baked options are a more nutritious substitute.

Frequently Asked Questions

McDonald's uses a vegetable oil blend that consists of canola oil, corn oil, soybean oil, and hydrogenated soybean oil to finish cooking the fries in their restaurants.

No, McDonald's discontinued using beef tallow for cooking their fries in the early 1990s. However, a 'Natural Beef Flavor' derived from wheat and milk is added.

Their unique flavor comes from specific potato varieties, a two-stage frying process, and the addition of 'Natural Beef Flavor'.

No, because the 'Natural Beef Flavor' contains hydrolyzed wheat and hydrolyzed milk derivatives.

Regular, frequent consumption of ultra-processed fried foods like McDonald's fries is linked to increased risk of obesity, cardiovascular issues, and type 2 diabetes due to high levels of processed fats and sodium.

The process involves par-frying potatoes at a factory, freezing them, and then finishing the cooking at the restaurant.

Healthier options include making fries at home by baking or air-frying them with a small amount of healthier oil, such as olive oil.