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JAMA. 1990;264(23):3073.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

McDonald's, the largest food server in the world, greets 22 million customers every day, and their menu has been evolving over parts of five decades.

It is hard to overstate the firm's marketing clout. When Phil Sokolof targeted McDonald's in his latest "Poisoning of America" ads, McDonald's response was a letter of warning written to adcarrying newspapers by high-powered attorney Joseph Califano, who was Jimmy Carter's secretary of Health, Education, and Welfare.

Critics call the giant chain a "fat factory," but Michael Goldblatt, PhD, a nutritional biochemist who is the enterprise's assistant vice president for nutrition and product development, responds, "This is utter nonsense.

"Our menu is constantly evolving to satisfy consumer demands, we use only the finest ingredients, and our hamburgers are lean by government standards. You get exactly the same high-quality food at McDonald's as you get at home. When we started in the 1950s and 1960s, the . . . [Full Text PDF of this Article]

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