Last Wednesday’s coverage of the class action lawsuit filed against KFC by the Center for Science in the Public Interest (CSPI) for KFC’s use of cooking oils containing trans fat neglected to mentioned one crucial fact: CSPI is largely responsible for the wide use of trans fat by restaurants today.

Throughout the 1980s, CSPI demanded that restaurants stop using oils high in saturated fat, and suggested partially hydrogenated oils, which are naturally higher in trans fat levels, as an alternative. CSPI defended trans fats in its own newsletter saying, “All told, the charges against trans fat just don’t stand up.”

Such blatant hypocrisy should lead consumers to be suspicious of CSPI’s motivations. It seems that the group is all too willing to jump on whatever bandwagon will help them restrict food choices and shake down food companies.