Burger King


The third largest U.S. restaurant chain lagged far behind competitors in removing partially-hydrogenated oil, the deadly trans-fat-laden ingredient, from its fried foods, which placed Burger King's customers at a higher risk of heart disease. After Burger King refused to remove trans fats voluntarily, CSPI filed suit asking the District of Columbia Superior Court to order the restaurant chain to stop using trans fat, or at least to require prominent warning notices on Burger King's menu boards. Burger King tried to move the case to federal court in DC, but the federal court completely rejected Burger King's arguments and sent the case back to DC Superior Court. In late 2008, Burger King became the last of the big fast-food chains to stop using trans fats, and shortly after that, the Superior Court dismissed CSPI's lawsuit, holding that CSPI did not have standing.

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