How we verify every claim.
Frypedia exists because every other source of fast-food fry information is either incomplete, outdated, or secondhand. Here's our standard — what we publish, how we source it, and when we won't.
Primary sources, always.
Every ingredient list, allergen disclosure, oil specification, and nutrition figure on Frypedia is traceable to a primary source — meaning a document or page published by the chain itself. Allergen PDFs, nutrition calculators, official ingredient pages, and on-record corporate statements are all acceptable. Third-party nutrition aggregators (MyFoodDiary, FatSecret, Carb Manager) are not primary sources and we never cite them as the sole basis for a claim. We occasionally reference them only for cross-checking when chain data is ambiguous or inconsistent.
What "confirmed" means.
A chain's dietary status is Suitable only when we have confirmed three things: (1) the ingredient list contains no disqualifying ingredients, (2) the cooking oil contains no disqualifying ingredients, and (3) the fryer is dedicated — meaning the fries are not cooked in the same oil as items that contain the allergen or animal product in question. If any of the three is uncertain, the verdict becomes Caution or Not suitable — never "Suitable."
Why shared fryers matter.
A fry can be gluten-free by ingredient and still unsafe for a celiac. "Shared fryer" means the same oil that cooks the fries also cooks items with wheat breading (chicken tenders, onion rings, breaded fish). Even small amounts of gluten cross-contact can trigger an autoimmune response in someone with celiac disease. Most fast-food restaurants do not advertise this fact. Frypedia makes it visible on every chain page.
When we won't publish.
If a chain doesn't publish ingredient or allergen information — or publishes it in a way that's ambiguous about preparation — we mark the verdict as Not certified with a note, rather than guessing. We don't invent data to fill gaps. Where nutrition data isn't available, the Nutrition Facts module on that chain page will say so explicitly.
How often we re-verify.
Every chain page has a "Last verified" date at the top. We commit to re-verifying Frypedia quarterly — meaning each chain's allergen PDF, ingredient list, and oil specification is re-checked against the chain's current published source. Chains change formulations sometimes without public announcement. If you spot a change we've missed, please email corrections@frypedia.com — we prioritize and typically update within 48 hours.
What we don't do.
- We don't accept sponsorships or affiliate links from chains. Frypedia is reader-supported-in-principle; no chain has any influence over its content or classification.
- We don't rate chains as "better" or "worse" — only as "Suitable" / "Caution" / "Not suitable" for specific diets, which is fact, not opinion.
- We don't conflate regional variants. McDonald's U.S. and McDonald's Canada serve different products with different formulations. Frypedia is about the U.S. market unless explicitly noted.