The Celiac Sprue Association (CSA) has examined the commercial manufacturing process of the natural flavoring with wheat as a starting ingredient which is used in connection with the McDonald’s Corporation French fries and hash browns. CSA provides the following statement after knowledgeable, careful evaluation and review of the process and pertinent test results.

French fries and hash browns prepared in oils with this flavoring might be considered,commercially, to “contain no gluten.”

Third party analysis of the wheat ingredient of the natural flavoring revealed detectable levels of gluten. Factors affecting the possibility of there being any residual gluten in the final French fries or hash browns include:

• The quantity of wheat ingredient used in the manufacturing of the
natural flavor represents only a small amount of the overall natural
flavoring formulation.

• The manufacturing of the natural flavor involves processes that
significantly reduce or possibly eliminate the levels of gluten that
existed in the original wheat ingredient. These steps are completed
before the flavor is added to the frying oil.

• The quantity of natural flavoring added to the frying oil represents only
a small amount of the total frying oil.

• The oil frying process increases the final potato product weight by a
small quantity.

All these factors serve to greatly reduce the initial level of gluten from the original wheat ingredient. The calculated level of any residual gluten in the final French fries and hash browns is below the limits of detection (BLD) of the most sensitive commercial gluten test.

For those with celiac disease, the only risk free choice is products with NO WBRO, that is, no Wheat, Barley, Rye, Oats and any derivatives or crosses in Product, Processing and Packaging.

The knowledge base, manufacturing processes and detection capabilities are always evolving and subject to re-evaluation and/or revision. This information is intended for people with celiac disease to use in making personal diet choices.