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1 .This is Scientific American's 60-Second Science. I'm Karen Hopkin. This'll just take a minute.
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2 .Ever wonder what your French fries were fried in?
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3 .Like bumbling burglars who leave fingerprints at a crime scene, cooking oils leave their own clues.
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4 .And by measuring the carbon isotopes in French fries, University of Hawaii researchers found that one oil tops all others as the choice to fry fries in: corn oil.
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5 .That's according to a report in the Proceedings of the National Academy of Sciences.
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6 .National chain restaurants typically reveal only that fries may contain one or more of the following oils: corn, canola, soybean, cottonseed, sunflower and palm.
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7 .But consumers might like a little more info: in a meal of burger, fries and soda,
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8 .20 percent of the total calories come from the oil that fried the potatoes.
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9 .Analyzing fries from nearly 200 Hawaiian restaurants, the scientists found that 69 percent of the national chain outlets used corn oil, compared with just 20 percent of independent eateries.
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10 .Corn oil is probably the least healthy of the oils mentioned, with more harmful saturated fats than canola or sunflower and fewer heart-healthy compounds than soybean.
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11 .Of course, regardless of what they're fried in, French fries probably aren't on your diet.
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12 .Then again, you're probably not on your diet either.
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13 .Thanks for the minute, for Scientific American's 60-Second Science. I'm Karen Hopkin.
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