Celiac disease is an autoimmune disorder that causes damage to the small intestine when gluten is ingested. Gluten is a protein found in wheat, barley, and rye. When someone with celiac disease eats gluten, their immune system reacts by attacking the small intestine. This damages the villi, which are tiny finger-like projections that line the small intestine and absorb nutrients from food. Damaged villi lead to malabsorption of nutrients, causing a variety of gastrointestinal and systemic symptoms.
The only treatment for celiac disease is adhering to a strict lifelong gluten-free diet. This means avoiding foods and products that contain wheat, barley, rye, and sometimes oats. Even trace amounts of gluten can trigger symptoms and further damage the small intestine. That’s why it’s important for those with celiac disease to closely monitor their diet and avoid potential sources of gluten cross-contact.
Are McDonald’s fries gluten-free?
According to McDonald’s, their French fries are made from just three simple ingredients: potatoes, vegetable oil (canola oil, corn oil, soybean oil, hydrogenated soybean oil), and a “natural beef flavor” that contains wheat and milk derivatives. So McDonald’s fries are not gluten-free.
The natural beef flavoring contains hydrolyzed wheat and hydrolyzed milk as flavoring agents. Hydrolyzed means the wheat and milk proteins have been broken down into smaller peptides that don’t contain intact gluten, but may still elicit an immune reaction in those highly sensitive. Also, due to it being cooked in the same oil as breaded menu items, there is a risk of gluten cross-contact.
Can celiacs tolerate hydrolyzed wheat?
Whether celiacs can tolerate hydrolyzed wheat is still up for debate. There are mixed opinions on this:
- Some experts believe hydrolyzed wheat is safe, as the gluten has been broken down into smaller peptide fragments. Small studies have shown little to no immune reaction.
- Others argue that immunogenic gluten peptides may remain even after hydrolysis. There are documented cases of celiacs reacting to hydrolyzed wheat. Also, standards vary on the degree of hydrolysis.
- Very few studies exist looking specifically at celiac reactions to hydrolyzed wheat. More research is needed for conclusive evidence.
Due to the lack of sufficient evidence, most celiac experts and guidelines still recommend avoiding hydrolyzed wheat out of an abundance of caution. The risks seem to outweigh the benefits until larger clinical studies demonstrate its safety.
What do celiac organizations say about McDonald’s fries?
The major celiac disease organizations consider McDonald’s french fries unsafe for those with celiac disease:
- Celiac Disease Foundation: States McDonald’s fries contain gluten from the wheat-derived flavoring and should be avoided.
- National Celiac Association: Does not recommend individuals with celiac disease eat McDonald’s fries due to the natural beef flavor containing wheat derivatives.
- Beyond Celiac: Advises those with celiac disease not to consume McDonald’s fries because of the risk of gluten exposure from the flavoring.
- Celiac Support Association: Classifies McDonald’s fries as “Unsafe Gluten-Free” due to the wheat-containing natural flavors.
- Gluten Intolerance Group: Says those with celiac disease or wheat allergy should avoid McDonald’s fries due to the hydrolyzed wheat in the flavoring.
So all major celiac groups advise against eating McDonald’s fries due to the risk of gluten exposure from the natural beef flavor, even if the hydrolyzed wheat content is low.
What symptoms could occur if a celiac eats McDonald’s fries?
Celiacs who eat McDonald’s fries risk experiencing both gastrointestinal and systemic symptom flare-ups. According to research, the most common symptoms experienced when a celiac unknowingly eats gluten include:
- Diarrhea, constipation, nausea, vomiting, cramping, bloating, gas
- Fatigue, joint pain, headache, “brain fog”, tingling/numbness
- Skin rash, itching, dermatitis herpetiformis outbreak
- Mouth sores, dental enamel defects
- Increased risk of osteoporosis, anemia, infertility, miscarriage
Symptoms can start anywhere from a few hours to a few days after gluten exposure. How quickly and severely a celiac reacts is variable based on the individual and amount of gluten consumed. Some experience immediate gastrointestinal distress, while others may not connect more subtle symptoms like fatigue or joint pain to the gluten exposure.
Repeated exposure to even small amounts of gluten can cause long-term complications like malnutrition, permanent intestinal damage, and increased cancer risk in those with celiac disease. That’s why strict avoidance is so important.
Are there any modifications that make McDonald’s fries gluten-free?
Unfortunately, there is no way to modify McDonald’s fries to be gluten-free. Even if you order them without salt, they still contain the same natural beef flavoring with hydrolyzed wheat. And while dedicated fryers are used, the shared oil still poses a risk for cross-contact.
Some have conjectured whether allowing the wheat peptides to fully burn off in the hot oil would make the fries safe for celiacs. But there is no evidence this actually occurs, or to what temperature hydrolyzed wheat would need to be heated to break down entirely. So it is safest to assume that some gluten remains in fries cooked this way.
What about other quick-serve french fries?
Many quick-serve chains use flavorings or cooking practices that introduce gluten and make their fries unsafe for celiacs. For example:
| Restaurant | Why Unsafe for Celiacs |
|---|---|
| Burger King | Contains hydrolyzed wheat in “natural flavors” |
| Wendy’s | Fried in same oil as breaded foods |
| Arby’s | Contains wheat-based flavors |
| Jack in the Box | Fried in same oil as breaded items |
Some chains like Chick-fil-A and Five Guys have designated fryers but still risk cross-contact from cooking surfaces and serving areas. Very few major chains have fries safe enough for those with celiac disease or wheat allergy.
What are some celiac-safe french fry options?
Finding truly gluten-free french fries at quick-serve restaurants is challenging but not impossible. Some safer options include:
- In-N-Out – Uses separate fryers and potatoes, oil, salt in seasoning
- Smashburger – Grilled option available, uses separate gluten-free fryer
- Five Guys – Uses separate fryers, but risk of cross-contact remains
- Chipotle – Fries ingredients gluten-free, but kitchen cross-contact possible
- Noodles & Company – Designated gluten-free fryers used, per company
Of course, policies can vary by location, so it’s always smart to check with the restaurant directly before ordering. And be aware that gluten cross-contact from kitchen surfaces and employees is hard to prevent fully, even with dedicated fryers.
Are McDonald’s fries safe for non-celiac gluten sensitivity?
Those with non-celiac gluten sensitivity (NCGS) may also react negatively to the wheat-derived flavoring in McDonald’s fries. However, because NCGS lacks the autoimmune damage seen in celiac disease, some people with gluten sensitivity can tolerate small amounts of hydrolyzed wheat.
That said, it’s impossible to know whether any one person will react without trying the food. And there are no gluten thresholds established for NCGS like there are for celiac disease. So the only way for someone with NCGS to know if they can tolerate McDonald’s fries is to try them and assess their individual response.
What about other allergies and intolerances?
Beyond gluten, the ingredients in McDonald’s fries could pose issues for those with other food allergies or intolerances:
- The hydrolyzed milk proteins can trigger reactions in those with milk allergy.
- The vegetable oil blend contains soy, unsafe for those with soy allergy.
- The milk and soy derivatives are problematic for those following vegan or vegetarian diets.
So individuals managing these and other conditions unrelated to gluten should also use caution when considering whether to eat McDonald’s fries.
Conclusion
In summary, McDonald’s french fries are not considered gluten-free or safe to eat for those with celiac disease due to the wheat-containing natural beef flavor. All major celiac groups strongly advise against consuming them. Celiacs who eat McDonald’s fries risk a variety of gastrointestinal and systemic symptoms from trace gluten exposure. There is no modification or cooking process that can make McDonald’s fries safe for celiacs.
A few quick service restaurants do offer gluten-free fry options, but availability is limited. And cross-contact poses risks even when separate fryers are used. Those with non-celiac gluten sensitivity may be able to tolerate small amounts of the hydrolyzed wheat, but there is no guarantee. Overall, celiacs and anyone else highly sensitive to gluten are advised to steer clear of McDonald’s french fries.