Top 10 Most Common Ingredients in Fast Food

Top 10 Most Common Ingredients in Fast Food
by William Harris

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On newer fast-food menus you may be able to find the caloric information, but do you know what that food's made of?Order a meal in any fast-food restaurant, and you'll likely walk away with a sandwich, fries and a drink. If you had to identify the ingredients of this meal, you might list beef (or chicken), lettuce, tomato, cheese, ketchup, bread, potatoes and soda. Not complicated, right? Wrong.

Burger and chicken joints don't think of the building blocks of a menu item as ingredients. They think of them as components, which, are made of ingredients. For example, McDonald's famous Big Mac jingle -- "two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" -- suggests the sandwich has seven components. Would you believe it has 67 ingredients?

Clearly, fast food is more complicated than it looks. Many menu items contain processed foods, which have been modified from their natural state for safety or convenience. Processed foods tend to have multiple additives to keep them fresher longer. Across an entire fast-food menu, there are thousands of ingredients, ranging from the commonplace (water) to the exotic (xanthan gum).

Considering that some of these ingredients have been implicated in serious health issues, it would be good to know which are the most common. We've set out to answer that very question. We started with menus from five popular fast-food chains -- McDonald's, Burger King, Taco Bell, KFC and Arby's -- did some tallying, then cross-matched our findings with the U.S. Food and Drug Administration's list of common food ingredients and colors. The result is the top 10 most common ingredients in fast food, organized by the type of ingredient and what it does.

Up first is the most common preservative.

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10. Citric Acid: The Most Common Preservative
To Preserve and Protect
Citric acid has lots of company. The following preservatives also appeared frequently on the menus we analyzed: sodium benzoate (122 times), calcium propionate (64 times) and ascorbic acid (52 times).
Salt has been used for centuries to preserve meats and fish. It works to inhibit the growth of bacteria cells, which lose water and become dehydrated in salty environments. Over the years, food scientists and manufacturers have discovered that other chemicals also can serve as preservatives.

Citric acid, an organic acid found in many fruits, especially limes, lemons and grapefruits, is one of those chemicals. It increases the acidity of a microbe's environment, making it harder for bacteria and mold to survive and reproduce. It can also be used to bind to and neutralize fat-degrading metal ions that get into food via processing machinery.

What's great about citric acid is that it does all of this without harming the organisms that ingest it. It occurs naturally in all living things and is an important intermediate chemical in a metabolic pathway known as the citric acid cycle, or Krebs cycle. As a result, citric acid doesn't cause side effects in 99.9 percent of the population and is approved by the U.S. Food and Drug Administration for use in foods and beverages [source: Driver]. Maybe that's why the chemical appeared 288 times on the fast-food menus we surveyed.

The next item on our list -- high-fructose corn syrup -- doesn't fare as well in the court of public opinion.

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