scholarly journals A bit or a lot on the side? Observational study of the energy content of starters, sides and desserts in major UK restaurant chains

BMJ Open ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. e029679
Author(s):  
Magdalena Muc ◽  
Andrew Jones ◽  
Carl Roberts ◽  
Florence Sheen ◽  
Ashleigh Haynes ◽  
...  
Keyword(s):  
Observational Study ◽  
Fast Food ◽  
Energy Content ◽  
Average Energy ◽  
Multilevel Modelling ◽  
Food Chains ◽  
Nutritional Information ◽  
The Mean ◽  
The Uk ◽  
Main Meal

ObjectivesOur objective was to examine the kilocalorie (kcal) content of starters, sides and desserts served in major UK restaurant chains, comparing the kcal content of these dishes in fast-food and full-service restaurants.DesignObservational study.SettingMenu and nutritional information provided online by major UK restaurant chains.MethodDuring October to November 2018, we accessed websites of restaurant chains with 50 or more outlets in the UK. Menu items that constituted starters, sides or desserts were identified and their kcal content was extracted. Accompanying beverages were not included. We used multilevel modelling to examine whether mean kcal content of dishes differed in fast-food versus full-service restaurants.Main outcome measuresThe mean kcal content of dishes and the proportion of dishes exceeding public health recommendations for energy content in a main meal (>600 kcal).ResultsA total of 1009 dishes (212 starters, 318 sides and 479 desserts) from 27 restaurant chains (21 full-service, 6 fast-food) were included. The mean kcal content of eligible dishes was 488.0 (SE=15.6) for starters, 397.5 (SE=14.9) for sides and 430.6 (SE=11.5) for desserts. The percentage of dishes exceeding 600 kcal was 26.4% for starters, 21.7% for sides and 20.5% for desserts. Compared with fast-food chains, desserts offered at full-service restaurants were on average more calorific and were significantly more likely to exceed 600 kcal.ConclusionsThe average energy content of sides, starters and desserts sold in major UK restaurants is high. One in four starters and one in five sides and desserts in UK chain restaurants exceed the recommended energy intake for an entire meal.

scholarly journals (Over)eating out at major UK restaurant chains: observational study of energy content of main meals

BMJ ◽  
2018 ◽  
pp. k4982 ◽  
Author(s):  
Eric Robinson ◽  
Andrew Jones ◽  
Victoria Whitelock ◽  
Bethan R Mead ◽  
Ashleigh Haynes
Keyword(s):  
Public Health ◽  
Observational Study ◽  
Fast Food ◽  
Energy Content ◽  
Open Science ◽  
Analysis Strategy ◽  
Science Framework ◽  
The Uk ◽  
Restaurant Meals ◽  
Main Meals

Abstract Objectives To examine the energy content of main meals served in major UK restaurant chains and compare the energy content of meals in fast food and “full service” restaurant chains. Design Observational study. Setting Menu and nutritional information provided by major UK restaurant chains. Main outcome measures Mean energy content of meals, proportion of meals meeting public health recommendations for energy consumption (≤600 kcal), and proportion of meals with excessive energy content (≥1000 kcal). Results Main meals from 27 restaurant chains (21 full service; 6 fast food) were sampled. The mean energy content of all eligible restaurant meals (13 396 in total) was 977 (95% confidence interval 973 to 983) kcal. The percentage of all meals that met public health recommendations for energy content was low (9%; n=1226) and smaller than the percentage of meals with an excessive energy content (47%; 6251). Compared with fast food restaurants, full service restaurants offered significantly more excessively calorific main meals, fewer main meals meeting public health recommendations, and on average 268 (103 to 433) kcal more in main meals. Conclusions The energy content of a large number of main meals in major UK restaurant chains is excessive, and only a minority meet public health recommendations. Although the poor nutritional quality of fast food meals has been well documented, the energy content of full service restaurant meals in the UK tends to be higher and is a cause for concern. Registration Study protocol and analysis strategy pre-registered on Open Science Framework ( https://osf.io/w5h8q/ ).

scholarly journals Trends in end digit preference for blood pressure and associations with cardiovascular outcomes in Canadian and UK primary care: a retrospective observational study

BMJ Open ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. e024970 ◽  
Author(s):  
Michelle Greiver ◽  
Sumeet Kalia ◽  
Teja Voruganti ◽  
Babak Aliarzadeh ◽  
Rahim Moineddin ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Primary Care ◽  
Observational Study ◽  
Diastolic Pressure ◽  
Cardiovascular Outcomes ◽  
Retrospective Observational Study ◽  
Digit Preference ◽  
The Mean ◽  
The Uk ◽  
Primary Care Practices

ObjectivesTo study systematic errors in recording blood pressure (BP) as measured by end digit preference (EDP); to determine associations between EDP, uptake of Automated Office BP (AOBP) machines and cardiovascular outcomes.DesignRetrospective observational study using routinely collected electronic medical record data from 2006 to 2015 and a survey on year of AOBP acquisition in Toronto, Canada in 2017.SettingPrimary care practices in Canada and the UK.ParticipantsAdults aged 18 years or more.Main outcome measuresMean rates of EDP and change in rates. Rates of EDP following acquisition of an AOBP machine. Associations between site EDP levels and mean BP. Associations between site EDP levels and frequency of cardiovascular outcomes.Results707 227 patients in Canada and 1 558 471 patients in the UK were included. From 2006 to 2015, the mean rate of BP readings with both systolic and diastolic pressure ending in zero decreased from 26.6% to 15.4% in Canada and from 24.2% to 17.3% in the UK. Systolic BP readings ending in zero decreased from 41.8% to 32.5% in the 3 years following the purchase of an AOBP machine. Sites with high EDP had a mean systolic BP of 2.0 mm Hg in Canada, and 1.7 mm Hg in the UK, lower than sites with no or low EDP. Patients in sites with high levels of EDP had a higher frequency of stroke (standardised morbidity ratio (SMR) 1.15, 95% CI 1.12 to 1.17), myocardial infarction (SMR 1.16, 95% CI 1.14 to 1.19) and angina (SMR 1.25, 95% CI 1.22 to 1.28) than patients in sites with no or low EDP.ConclusionsAcquisition of an AOBP machine was associated with a decrease in EDP levels. Sites with higher rates of EDP had lower mean BPs and a higher frequency of adverse cardiovascular outcomes. The routine use of manual office-based BP measurement should be reconsidered.

scholarly journals Monitoring the changes to the nutrient composition of fast foods following the introduction of menu labelling in New South Wales, Australia: an observational study

2017 ◽  
Vol 21 (6) ◽  
pp. 1194-1199 ◽  
Author(s):  
Lyndal Wellard-Cole ◽  
David Goldsbury ◽  
Michelle Havill ◽  
Clare Hughes ◽  
Wendy L Watson ◽  
...  
Keyword(s):  
Fast Food ◽  
Energy Content ◽  
New South ◽  
New South Wales ◽  
Food Chains ◽  
Limited Time ◽  
Menu Item ◽  
South Wales ◽  
The Government ◽  
The Impact

AbstractObjectiveThe present study examined the energy (kilojoule) content of Australian fast-food menu items over seven years, before and after introduction of menu board labelling, to determine the impact of the introduction of the legislation.DesignAnalysis of the median energy contents per serving and per 100g of fast-food menu items. Change in energy content of menu items across the years surveyed and differences in energy content of standard and limited-time only menu items were analysed.SettingFive of Australia’s largest fast food chains: Hungry Jack’s, KFC, McDonald’s, Oporto and Red Rooster.SubjectsAll standard and limited-time only menu items available at each fast-food chain, collected annually for seven years, 2009–2015.ResultsAlthough some fast-food chains/menu item categories had significant increases in the energy contents of their menus at some time points during the 7-year period, overall there were no significant or systematic decreases in energy following the introduction of menu labelling (P=0·19 by +17 kJ/100 g, P=0·83 by +8 kJ/serving). Limited-time only items were significantly higher in median energy content per 100 g than standard menu items (+74 kJ/100 g, P=0·002).ConclusionsWhile reformulation across the entire Australian fast-food supply has the potential to positively influence population nutrient intake, the introduction of menu labelling legislation in New South Wales, Australia did not lead to reduced energy contents across the five fast-food chains. To encourage widespread reformulation by the fast-food industry and enhance the impact of labelling legislation, the government should work with industry to set targets for reformulation of nutrient content.

scholarly journals Sodium in commonly consumed fast foods in New Zealand: a public health opportunity

2015 ◽  
Vol 19 (6) ◽  
pp. 958-966 ◽  
Author(s):  
Celia A Prentice ◽  
Claire Smith ◽  
Rachael M McLean
Keyword(s):  
New Zealand ◽  
Fast Food ◽  
Adult Population ◽  
Nutrition Information ◽  
Nutrition Survey ◽  
Fast Foods ◽  
Nutrient Analysis ◽  
Food Standards ◽  
The Mean ◽  
The Uk

AbstractObjective(i) To determine the Na content of commonly consumed fast foods in New Zealand and (ii) to estimate Na intake from savoury fast foods for the New Zealand adult population.DesignCommonly consumed fast foods were identified from the 2008/09 New Zealand Adult Nutrition Survey. Na values from all savoury fast foods from chain restaurants (n 471) were obtained from nutrition information on company websites, while the twelve most popular fast-food types from independent outlets (n 52) were determined using laboratory analysis. Results were compared with the UK Food Standards Agency 2012 sodium targets. Nutrient analysis was completed to estimate Na intake from savoury fast foods for the New Zealand population using the 2008/09 New Zealand Adult Nutrition Survey.SettingNew Zealand.SubjectsAdults aged 15 years and above.ResultsFrom chain restaurants, sauces/salad dressings and fried chicken had the highest Na content (per 100 g) and from independent outlets, sausage rolls, battered hotdogs and mince and cheese pies were highest in Na (per 100 g). The majority of fast foods exceeded the UK Food Standards Agency 2012 sodium targets. The mean daily Na intake from savoury fast foods was 283 mg/d for the total adult population and 1229 mg/d for fast-food consumers.ConclusionsTaking into account the Na content and frequency of consumption, potato dishes, filled rolls, hamburgers and battered fish contributed substantially to Na intake for fast-food consumers in New Zealand. These foods should be targeted for Na reduction reformulation.

scholarly journals Nutritional quality of food items on fast-food ‘kids’ menus’: comparisons across countries and companies

2013 ◽  
Vol 17 (10) ◽  
pp. 2263-2269 ◽  
Author(s):  
Erin Hobin ◽  
Christine White ◽  
Ye Li ◽  
Maria Chiu ◽  
Mary Fodor O'Brien ◽  
...  
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Food Chains ◽  
Food Items ◽  
The Usa ◽  
English Speaking ◽  
Total Fat ◽  
The Uk

AbstractObjectiveTo compare energy (calories), total and saturated fats, and Na levels for ‘kids’ menu’ food items offered by four leading multinational fast-food chains across five countries.DesignA content analysis was used to create a profile of the nutritional content of food items on kids’ menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA.SettingFood items from kids’ menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled ‘kids’ menus’.ResultsThe results by country indicate that kids’ menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids’ menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King.ConclusionsAlthough the reasons for the variation in the nutritional quality of foods on kids’ menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids’ menu food products, translating to large gains for population health.

scholarly journals Nutritional composition of takeaway food in the UK

2014 ◽  
Vol 44 (5) ◽  
pp. 414-430 ◽  
Author(s):  
Agnieszka Jaworowska ◽  
Toni M. Blackham ◽  
Rachel Long ◽  
Catherine Taylor ◽  
Matthew Ashton ◽  
...  
Keyword(s):  
Fast Food ◽  
Energy Content ◽  
Portion Size ◽  
Future Research ◽  
Total Sugars ◽  
Content Type ◽  
Nutritional Profile ◽  
Total Fat ◽  
The Uk

Purpose – This paper aims to determine the nutritional profile of popular takeaway meals in the UK. Fast food has a poor nutritional profile; research has focused on the major catering chains, with limited data on takeaway food from independent establishments. Design/methodology/approach – Random samples of takeaway meals were purchased from small, independent takeaway establishments. Multiple samples of 27 different takeaway meals, from Indian, Chinese, kebab, pizza and English-style establishments (n = 489), were analysed for portion size, energy, protein, carbohydrate, total fat, salt and total sugars. Findings – Takeaway meals were inconsistent with UK dietary recommendations; pizzas revealed the highest energy content, and Chinese meals were lowest in total fat. However, there was a high degree of variability between and within categories, but the majority of meals were excessive for portion size, energy, macronutrients and salt. Research limitations/implications – The present study focused on energy, macronutrients, salt and total sugars. Future research should analyse the quality of fat and carbohydrates and micronutrients to provide a more detailed nutritional profile of takeaway food. Practical implications – The nutritional variability between establishments suggests that recipe reformulation should be explored in an attempt to improve the nutritional quality of takeaway foods. In addition, portion size reduction could favour both the consumer and the industry. Social implications – Takeaway outlets do not provide nutritional information; due to the excessive nutritional profiles, regular intake may increase the risk of non-communicable disease. Therefore, there is a pressing need for this provision to help consumers make conscious food choices. Originality/value – This is the first study to analyse energy and macronutrient content of independent takeaway meals in the UK.

scholarly journals Observational study on dietary patterns in pregnancy

2021 ◽  
Vol 16 (2) ◽  
pp. 259-264
Author(s):  
Alina Delia POPA ◽  
◽  
Lavinia CABA ◽  
Armand ENACHE ◽  
Carmen MIHALACHE ◽  
...  
Keyword(s):  
Observational Study ◽  
Pregnant Women ◽  
Dietary Patterns ◽  
Fast Food ◽  
Average Energy ◽  
Food Factor ◽  
Food Patterns ◽  
Main Component ◽  
Inadequate Nutrition ◽  
In Pregnancy

Pregnancy nutrition influences the short-term maternal and fetal prognosis, but also the state of health in the future, an inadequate diet being associated with the risk of chronic diseases in adulthood. The purpose of the study is to characterize the diet of a group of pregnant women in Iasi county in terms of macronutrient intake, but also food patterns. Material and methods. An observational study was performed on a sample of 400 pregnant women which consisted in the application of a validated food frequency questionnaire. The foods consumed were grouped into categories: meat, eggs, fish, milk and dairy products, bread and cereals, vegetables, fruits, soups, seeds and oilseeds, sweets and fast food. Factor analysis (main component analysis method) was used for the analysis of food patterns. Results. The average energy intake in the studied group was 2197 kcal/day (95% CI: 2139.57-2255.74). The intake of macronutrients during pregnancy was 86.01 g protein (95% CI: 83.64-88.39), 76.97 g lipids (95% CI: 74.59-79.35) and 297.12 g carbohydrate (95% Cl: 287.86-306.38). We identified 3 dietary patterns that explained 43.01% of the variation of consumption behaviour: healthy consumption, consisting of a diet rich in soups, fruits, eggs and vegetables; traditional consumption, which has high consumption values for bread, dairy, meat, fat and unhealthy consumption rich in the intake of sweets, fast food and seeds. Conclusions. The identified food patterns draw attention to the existence of a category at risk of developing pathology related to inadequate nutrition in pregnancy.

scholarly journals Trends in energy and nutrient content of menu items served by large UK chain restaurants from 2018 to 2020: an observational study

BMJ Open ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. e054804
Author(s):  
Yuru Huang ◽  
Dolly R Z Theis ◽  
Thomas Burgoine ◽  
Jean Adams
Keyword(s):  
Observational Study ◽  
Fast Food ◽  
Sugar Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Fat Content ◽  
Secondary Outcome ◽  
Nutritional Information ◽  
Sugar Reduction

ObjectiveThe objective of this study was to evaluate the change in energy and nutrient content of menu items sold in large UK chain restaurants (eg, fast food, full service) from 2018 to 2020.DesignObservational study.SettingEnergy and nutritional information of menu items served by 29 large UK chain restaurants that consistently provided this information online in all three years. Data were collected in 2018 (March–April), 2019 (April) and 2020 (October–November) from restaurant websites.Primary and secondary outcome measuresThe per-item energy and nutrient (saturated fat, sugar and salt) changes in all items available on menus (‘all menu items’) and recurring items that were consistently available on menus in all three years (‘core menu items’), overall and in 12 different food categories.ResultsOur study included 7770, 9213 and 6928 menu items served by 29 large UK chain restaurants in 2018, 2019 and 2020, respectively. Our results showed that sugar content declined from 2018 to 2020 among all menu items (per-item: −0.43 g/year, 95% CI −0.66 to –0.21). This reduction in sugar was evident in beverages, sandwiches and desserts. Among core menu items (N=1855), sugar content reduced significantly from 2018 to 2020 (per-item: −0.31 g/year, 95% CI −0.45 to –0.17), especially in beverages. Energy, salt and saturated fat content in menu items remained constant overall, in both all menu items and core menu items. Fewer food categories had significant changes in energy, sugar, salt and saturated fat content among core menu items than among all menu items.ConclusionsFrom 2018 to 2020, sugar content declined in restaurant menu items, which may reflect a response to the sugar reduction strategy and the effects of the soft drinks industry levy. In contrast, there was little change in other nutrients. Future policies addressing the overall nutritional quality of restaurant foods, rather than single nutrients, may help the restaurant sector move towards offering healthier foods.

scholarly journals Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme

BMJ Open ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. e019075 ◽  
Author(s):  
Kawther M Hashem ◽  
Feng J He ◽  
Sarah A Alderton ◽  
Graham A MacGregor
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Nutrition Labelling ◽  
The Mean ◽  
Sugar Reduction ◽  
The Uk ◽  
Future Evaluation

ObjectivesTo investigate the variation in sugar and energy content of cakes and biscuits available in the UK.DesignWe carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.MethodsThe sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.ResultsThe average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a ‘red’ (high) label for sugar.ConclusionsThis research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.

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