scholarly journals Survey on salt content in selected food products of fast food restaurants and determination of salt intake awareness among fast food consumers in Klang Valley

2021 ◽  
Vol 27 (3) ◽  
Author(s):  
Zainorain Natasha Zainal Arifen ◽  
◽  
Nur Zakiah Mohd Saat ◽  
Hasnah Haron ◽  
◽  
...  
Keyword(s):  
Fast Food ◽  
Online Survey ◽  
Salt Intake ◽  
Salt Content ◽  
Food Products ◽  
Cross Sectional Study ◽  
High Salt ◽  
Cross Sectional ◽  
High Salt Content ◽  
Fast Food Restaurants

Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia

scholarly journals Frequency of Restaurant, Delivery and Takeaway Usage Is Not Related to BMI among Adults in Scotland

2020 ◽  
Author(s):  
Ahmad Albalawi ◽  
Catherine Hambly ◽  
John R. Speakman
Keyword(s):  
Fast Food ◽  
Online Survey ◽  
New Technology ◽  
Cross Sectional ◽  
Food Outlets ◽  
Total Food ◽  
Frequency Of Use ◽  
Fast Food Restaurants ◽  
Widespread Belief ◽  
Individual Use

Background: The frequency of visits to restaurants has been suggested to contribute to the pandemic of obesity. However, few studies have examined how individual use of these restaurants is related to BMI using new technology of reminding to avoid memory error. Aim: To investigate the association between the usage of different types of food outlets and BMI among adults in Scotland. Method: The study was cross-sectional. Participants (n = 681) completed an online survey for seven consecutive days where all food purchased at food outlets was reported each day. We explored the relationship between BMI and usage of these restaurants using auto-reminder text system. Results: Body Mass Index (BMI) of both males and females was not related to frequency of use of Full-Service Restaurants (FSRs), Fast Food Restaurants (FFRs), delivery or takeaways, when assessed individually, or combined (TFO= Total Food Outlet). Conclusion: These data do not support the widespread belief that consumption of food out of the home at fast-food and full-service restaurants, combined with that derived from deliveries and takeaways, is a major driver of obesity in UK.

scholarly journals Salt content of instant noodles in Malaysia: a cross-sectional study

BMJ Open ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. e024702 ◽  
Author(s):  
Chun Han Tan ◽  
Zhen Yee Chow ◽  
Siew Mooi Ching ◽  
Navin Kumar Devaraj ◽  
Feng J He ◽  
...  
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
High Salt ◽  
Food Label ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Salt Reduction ◽  
The Pacific ◽  
Instant Noodles

ObjectiveTo determine the salt content in instant noodles sold in Malaysia.Study designA cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand’s official websites in 2017.MethodsThe salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand’s official website.ResultsOf the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).ConclusionOnly 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.

scholarly journals The willingness for dietary and behavioral changes in frontline epidemic prevention workers after experiencing the outbreak of COVID-19 in China: a cross-sectional study

2021 ◽  
Vol 26 (1) ◽  
Author(s):  
Weijun Yu ◽  
Ying Xu ◽  
Jianhua Zhang ◽  
Qing Yuan ◽  
Yanfang Guo ◽  
...  
Keyword(s):  
Salt Intake ◽  
Cross Sectional Study ◽  
High Salt ◽  
Sectional Study ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
High Salt Intake ◽  
Willingness To Change ◽  
Fried Foods ◽  
Novel Coronavirus

Abstract Background The 2019 novel coronavirus disease (COVID-19) has had a massive impact on public health, resulting in sudden dietary and behavioral habit changes. Frontline epidemic prevention workers play a pivotal role against COVID-19. They must face high-risk infection conditions, insufficient anti-epidemic material supplies, mental pressure, and so on. COVID-19 seriously affects their dietary and behavioral habits, and poor habits make them more susceptible to COVID-19. However, their baseline dietary and behavioral habits before COVID-19 and their willingness to change these habits after the outbreak of COVID-19 remain unclear for these workers in China. This study aimed to explore the baseline dietary and behavioral habits of frontline workers and their willingness to change these habits after the outbreak of the epidemic; in addition, susceptible subgroups were identified by stratified analyses as targets of protective measures to keep them from being infected with COVID-19. Methods A cross-sectional study was conducted through an online questionnaire using a sample of 22,459 valid individuals living in China, including 9402 frontline epidemic prevention workers. Results Before COVID-19, 23.9% of the frontline epidemic prevention workers reported a high-salt diet, 46.9% of them reported a high frequency of fried foods intake, and 50.9% of them smoked cigarettes. After the outbreak of COVID-19, 34.6% of them expressed a willingness to reduce salt intake, and 43.7% of them wanted to reduce the frequency of pickled vegetables intake. A total of 37.9% of them expressed a willingness to decrease or quit smoking, and 44.5% of them wanted to increase sleep duration. Significant differences in the baseline dietary and behavioral habits and the willingness to change their habits were observed between frontline epidemic prevention workers and other participants. Among the frontline epidemic prevention workers with poor dietary and behavioral habits before COVID-19, frontline epidemic prevention experience was a promoting factor for adopting worse dietary and behavioral habits, including those in the high-salt intake subgroup (OR, 2.824; 95% CI, 2.341–3.405) and the 11–20 cigarettes/day subgroup (OR, 2.067; 95% CI, 1.359–3.143). Conclusions The dietary and behavioral habits of frontline epidemic prevention workers were worse than that those of other participants before COVID-19. They had a greater willingness to adopt healthy dietary and behavioral habits after experiencing the outbreak of COVID-19. However, frontline epidemic prevention workers with poor dietary and behavioral habits before COVID-19 continued in engage in these poor habits. Dietary and behavioral intervention policies should be drafted to protect their health, especially frontline epidemic prevention workers with poor habits at baseline.

scholarly journals Perspectives of the public on reducing population salt intake in Ireland

2015 ◽  
Vol 19 (7) ◽  
pp. 1327-1335 ◽  
Author(s):  
Áine Regan ◽  
Christine Liran Shan ◽  
Patrick Wall ◽  
Áine McConnon
Keyword(s):  
Online Survey ◽  
Salt Intake ◽  
High Salt ◽  
Attitudes And Beliefs ◽  
Dietary Salt ◽  
Cross Sectional ◽  
Salt Reduction ◽  
Dietary Salt Intake ◽  
The Public ◽  
The Government

AbstractObjectiveAs countries struggle to meet the set targets for population salt intake, there have been calls for more regulated approaches to reducing dietary salt intake. However, little is known about how the public perceives various salt reduction policies; an important line of investigation given that the implementation and success of these policies often depend on public sentiment. We investigated the attitudes and beliefs of consumers towards salt reduction and their support for thirteen different government-led salt reduction policies.DesignA cross-sectional online survey measured participants’ knowledge, beliefs and attitudes in relation to salt reduction.SettingThe survey was carried out with participants from the Republic of Ireland.SubjectsFive hundred and one participants recruited via a market research agency completed the survey.ResultsWe found that the vast majority of participants supported eleven of the government-led salt reduction policies, which included measures such as education, labelling and salt restriction in foods (both voluntary and regulated, across a range of settings). The two proposed fiscal policies (subsidising low-salt foods and taxing high-salt foods) received less support in comparison, with the majority of participants opposed to a tax on high-salt foods. A series of multiple regressions revealed that individual attitudes and beliefs related to health and salt were stronger predictors of support than sociodemographic factors, lifestyle or knowledge.ConclusionsThe study provides an important evidence base from which policy makers may draw when making decisions on future policy steps to help achieve national salt targets.

scholarly journals Salt content in bread in Spain, 2014

2018 ◽  
Author(s):  
Napoleón Pérez Farinós
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Autonomous Communities ◽  
Chloride Determination ◽  
Significant Difference ◽  
Excess Salt Intake ◽  
The Mean ◽  
Total Sodium

Introduction: Excess salt intake is associated to the risk of high blood pressure and cardiovascular disease. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread.Objective: To quantify the amount of salt in bread in Spain in 2014, and to compare it to the amount of salt in 2008.Methods: This Cross-sectional study was conducted in Spain in 2014. 1,137 loaves of bread (barra, a Spanish style of bread, similar in shape to a baguette, baguettes and wholemeal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spain’s Autonomous Communities. Salt content (g/100 g bread) was analysed by determining total sodium. In one subsample, 2014 mean salt content was compared to previous data of 2008 salt content (chloride determination).Results: The mean salt content was 2.08 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barra- and baguette-type breads (2.09 g) and somewhat lower in wholemeal. The mean salt was 2.07 g/100 g in breads made with fresh dough and 2.12 g/100 g in breads made with frozen dough. The mean salt content (chlorides) was 1.64 g (SD: 0.42) in 2014 and 1.63 g (SD: 0.37) in 2008. This was not a significant difference (p=0.428).Conclusions: The amount of salt in common bread in Spain remains stable from 2008.

scholarly journals Analysis of Fat Content with Special Emphasis on Trans Isomers in Frequently Consumed Food Products in Egypt: The First Steps in the Trans Fatty Acid Elimination Roadmap

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3087
Author(s):  
Ghada Ismail ◽  
Randa Abo El Naga ◽  
Maysaa El Sayed Zaki ◽  
Jana Jabbour ◽  
Ayoub Al-Jawaldeh
Keyword(s):  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Fast Food ◽  
Unsaturated Fatty Acids ◽  
Heart Diseases ◽  
Food Products ◽  
Food Group ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Dietary Analysis

Trans Fatty Acid (TFA) intake is a risk factor for coronary heart diseases and cancer. Egypt, considered among the highest TFA consumers in the world, lacks proper dietary analysis of TFAs. This cross-sectional study aimed to analyze TFAs in traditional and frequently consumed food products. A market survey was conducted to identify products and brands that are mostly consumed in major governorates in Egypt. Laboratory analysis allowed for the profiling of TFAs, and saturated and unsaturated fatty acids. Products having more than 2 g of TFA/100 g of fat were considered to have an elevated TFA content. Commonly consumed food items (n = 208) in the Egyptian market were identified. On average, 34% of the products exceeded the TFA limit. Sambosk meat, a traditional meat item, had the highest TFA content of 5.2%, followed by foods fried with used oils. Oriental sweets had a TFA content three times higher than that of doughnuts. The fast-food group had the largest proportion of TFA-rich products, followed by the canned and frozen item groups and confectionaries. This study revealed that around one third of products in the Egyptian market have a high TFA content. This calls for urgent legislative action to regulate composition.

scholarly journals Elements of eating pattern and intensity of dysmenorrhea – a cross-sectional study in sample of Polish women

2020 ◽  
Vol 14 (1) ◽  
pp. 1-16
Author(s):  
Katarzyna Szymańska ◽  
Mariusz Jaworski ◽  
Joanna Gotlib ◽  
Mariusz Panczyk
Keyword(s):  
Fast Food ◽  
Fruits And Vegetables ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Vegetarian Diet ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Eating Pattern ◽  
Western Model ◽  
Average Consumption

Background: The importance of dietary pattern for pain relief in women with dysmenorrhea is increasingly discussed in the literature. It is believed that a proper eating pattern may have pain-relieving properties. Therefore, a development of a perfect composition of diet for patients with dysmenorrhea constitutes a major challenge. Aim of the study: The present study aimed to characterise the eating pattern of women with severe and moderate menstrual pain among Polish women with dysmenorrhea. Material and methods: The observational cohort study was conducted among 718 women, divided into two subgroups: Group 1 (G1) comprised women suffering from severe pain (N = 355), while Group 2 (G2) involved women with moderate pain (N = 363). Two measurement tools were used in the study: The Visual Analogue Scale (VAS) and an original questionnaire for assessing the frequency of consumption of selected groups of food products. Results: Average consumption of vegetables, fruits, dairy products and coffee was significantly lower in G1 than in G2. On the other hand, average consumption of meat, fish and fast food products was significantly higher in G1 than G2. The greatest effect size was observed for the consumption of coffee as well as fruits and vegetables. Women from G2 had a diet similar to the lacto-ovo-vegetarian diet, whereas those from G1 followed a Western model diet that contains fast food products as well as food rich in sugar, salt and saturated fatty acids. Conclusions: The proper diet should be promoted among women suffering from dysmenorrhea and the use of nutrition supported by a proper diet should be particularly important in the treatment offered to this group of patients.

scholarly journals Frequency of Restaurant, Delivery and Takeaway Usage Is Not Related to BMI among Adults in Scotland

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2501
Author(s):  
Ahmad Albalawi ◽  
Catherine Hambly ◽  
John R. Speakman
Keyword(s):  
Fast Food ◽  
Online Survey ◽  
Cross Sectional ◽  
Food Outlets ◽  
Total Food ◽  
Frequency Of Use ◽  
Fast Food Restaurants ◽  
Widespread Belief ◽  
Individual Use ◽  
The Relationship

Background: The frequency of visits to restaurants has been suggested to contribute to the pandemic of obesity. However, few studies have examined how individual use of these restaurants is related to Body Mass Index (BMI). Aim: To investigate the association between the usage of different types of food outlets and BMI among adults in Scotland. Method: The study was cross-sectional. Participants completed an online survey for seven consecutive days where all food purchased at food outlets was reported each day. We explored the relationship between BMI and usage of these food outlets. Results: The total number of participants that completed the survey was 681. The BMI of both males and females was not related to frequency of use of Full-Service Restaurants (FSRs), Fast-Food Restaurants (FFRs), delivery or takeaways, when assessed individually or combined (TFOs = total food outlets). Conclusion: These cross-sectional data do not support the widespread belief that consumption of food out of the home at fast-food and full-service restaurants, combined with that derived from deliveries and takeaways, is a major driver of obesity in Scotland.

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