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Posted On: 19 October 2015 01:13 pm
Updated On: 12 November 2020 02:15 pm

McDonald’s restaurants shift to new cooking oil with reduced saturated fat levels

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McDonald's fries

McDonald’s announced today that it has completed the transition of the frying oil used at all its restaurants in the GCC to a sunflower and canola oil blend. The new oil will have a significant impact on the nutritional value of McDonald’s fried products, not least a 37% reduction in saturated fats.

“The change to the new oil blend delivers on our long-standing commitment to cater customers’ varying lifestyles and diets. This marks a new milestone following our earlier initiative through which we brought down trans fats in our fried food to almost 0%,” commented, Mr. Kamal Saleh Al Mana, Managing Director of Al Mana Restaurants & Food Co., the owner and operator of McDonald’s restaurants in Qatar.

McDonald’s is in the process of updating the nutritional information of the food it serves in the GCC. This data will continue to be available on McDonald’s packaging, tray mats and on, as part of the brand’s commitment to provide all information required for customers to make informed choices about their food.

For any queries, please visit McDonald’s Your Right to Know platform on