18 Fast Food Favorites That Could Change or Disappear Under RFK Jr.’s Health Policies

Fast food is a cornerstone of American culture, cherished for its quick, affordable, and tasty offerings. But under Robert F. Kennedy Jr.’s proposed health initiatives, the future of these beloved menu items might be at risk. These policies aim to address the widespread use of artificial additives—like chemical colorings, preservatives, and synthetic flavor enhancers—that are found in a significant portion of the U.S. food supply.

In this list, we’ll explore 18 fast food favorites that could be changed or disappear from menus as a result of these reforms, and what these changes might mean for the foods we know and love. Gage Skidmore / Wikimedia

French Fries

Popular fries are known for their consistent taste and golden appearance, achieved using a blend of frying oils that include dimethylpolysiloxane, an anti-foaming agent. They are also often coated with dextrose, a form of sugar, to maintain a uniform color after frying. Critics have raised concerns about these additives, which could fall under scrutiny in policies aiming to reduce synthetic substances in foods. Polina Tankilevitch / Pexels

Chicken Sandwiches

Fast food chicken sandwiches are beloved for their marinated, juicy chicken. However, the marinade often contains monosodium glutamate (MSG) to boost umami flavor, which has been controversial for its perceived health effects. Extensive research, including reviews by organizations like the FDA, WHO, and EFSA, concludes that MSG is safe for most people. It is classified as “generally recognized as safe” (GRAS) by the FDA.

The buns also often include texture enhancers like monoglycerides and DATEM (diacetyl tartaric acid ester of mono- and diglycerides), which help maintain softness and elasticity. These substances might be targeted for reformulation under stricter guidelines focusing on natural ingredients. Eiliv Aceron / Pexels

Burger Buns

Some fast food burger buns contain calcium propionate, a preservative that extends shelf life by inhibiting mold growth, and L-cysteine, a dough conditioner. These components, while common in fast food, could conflict with health-focused initiatives targeting artificial or heavily processed ingredients. Additionally, high sodium and calorie content might draw criticism. Valeria Boltneva / Pexels

Sugary Coffee Drinks

These sweet and creamy drinks are often made with high-fructose corn syrup (HFCS), which has been criticized for its links to obesity and metabolic disorders. Potassium sorbate is often used as a preservative, and artificial flavors enhance the richness of the blend. The whipped cream topping often contains carrageenan, a stabilizer linked to digestive issues in some studies. ajay_suresh / Wikimedia

Mashed Potatoes and Gravy

Fast food gravy often contains caramel coloring, which has been linked to potential carcinogens, and modified food starch, an artificial thickener. Mashed potatoes may include sodium bisulfite to prevent discoloration. Critics may argue that these synthetic ingredients and the high sodium content are incompatible with cleaner eating initiatives. Famartin / Wikimedia

Milkshakes

These frozen treats are often thickened with guar gum and cellulose gum, which are derived from natural sources but heavily processed. Artificial vanilla flavoring is also frequently used to achieve their distinctive taste. These ingredients might be flagged for reformulation under stricter policies on synthetic additives. Samat Jain / Wikimedia

Cheesy Bread

Cheesy bread frequently relies on sodium stearoyl lactylate, a dough conditioner that extends shelf life and improves texture. This ingredient could come under scrutiny as processed foods are re-evaluated for cleaner labeling. cottonbro studio / Pexels

Roast Beef Sandwiches

Roast beef is preserved with sodium phosphates and potassium lactate, which help maintain freshness but are highly processed. Combined with the sandwich’s high sodium content, these additives might not align with health-focused goals. Prayitno / Wikimedia

Blended Frozen Desserts

The signature creamy texture frequently comes from propylene glycol alginate, a thickener derived from algae, and artificial sweeteners to reduce costs. The candy mix-ins often include artificial colors like Red 40 and Yellow 5. m01229 / Pexels

Bacon Cheeseburgers

The bacon in fast food burgers often includes sodium nitrite for curing, and some of their condiments and milkshakes contain high-fructose corn syrup. These ingredients may not meet stricter health guidelines aimed at reducing processed components. Missvain / Wikimedia

Tacos

Some fast food taco shells contain propylene glycol, which helps maintain moisture. The filling often includes textured vegetable protein and artificial flavoring agents to enhance taste. Reformulating the filling with natural flavorings and moisture-retaining agents could improve ingredient transparency, though it might raise production costs. Renee Comet / Wikimedia

Mac & Cheese

Fast food macaroni and cheese often contains sodium phosphate, a synthetic salt used as a stabilizer, and modified food starch for texture. The cheese blend may also rely on artificial flavors. Restaurants could switch to a simpler cheese sauce recipe made with whole ingredients. jeffreyw / Wikimedia

Queso Dip

Queso dip often contains xanthan gum, a thickener derived from fermented sugars, and calcium citrate, which helps maintain the cheese’s texture. While not inherently harmful, these processed additives could be flagged under stricter health initiatives. Valeria Boltneva / Pexels

Chili Cheese Dogs

This indulgent menu item often includes chili with artificial smoke flavor, which mimics the taste of slow-cooked ingredients, and preservatives like potassium sorbate to extend shelf life. The cheese sauce contains processed thickeners and colorings like Yellow 5. slgckgc / Wikimedia

Barbecue Bacon Cheeseburgers

The barbecue sauce on burgers is typically sweetened with high-fructose corn syrup and uses caramel coloring to achieve its dark hue. The bacon is cured with sodium nitrite, and the cheese may include artificial emulsifiers to maintain its meltability. Molasses or honey could replace HFCS in the sauce, while nitrate-free bacon and clean-label cheese might be adopted, potentially altering flavor and texture. Horizon Content / Pexels

Glazed Donuts

The glaze on donuts often includes monoglycerides and diglycerides, emulsifiers that help achieve its shiny texture, and artificial flavorings to enhance sweetness. While common in baked goods, these additives might face removal under stricter policies. cottonbro studio / Pexels

Meat Lover’s Pizza

This pizza features processed meats like pepperoni, sausage, and ham, all of which are cured with nitrates and contain added preservatives. The cheese blend often includes modified food starch and artificial flavors to maintain meltability. jeffreyw / Wikimedia

Biscuits

Flaky, buttery fast food biscuits often contain partially hydrogenated oils, a source of trans fats banned in many countries. They also frequently contain artificial flavors to enhance the buttery taste and preservatives like BHT to maintain freshness. These additives might be at odds with health-conscious reforms. Renee Comet / Wikimedia

Robert F. Kennedy Jr.’s proposed health initiatives could lead to a shift in the U.S. food industry, with a focus on eliminating artificial additives that may pose health risks. From fast food favorites to widely consumed grocery items, the potential reforms reflect growing concerns about the prevalence of chemical colorings, sweeteners, and preservatives.

While these changes could pave the way for cleaner, healthier options, they also raise questions about how beloved food items might evolve and how consumers will adapt to a reimagined culinary landscape. Whether these initiatives result in positive changes or unintended consequences, one thing is clear: the debate over food standards is only just beginning. Gage Skidmore / Wikimedia