T. Blackham

Nutritional challenges and health implications of takeaway and fast food

Consumption of takeaway and fast food continues to increase in Western societies and is particularly widespread among adolescents. Since food is known to play an important role in both the development and prevention of many diseases, there is no doubt that the observed changes in dietary patterns affect the quality of the diet as well as public health. The present review examines the nutritional characteristics of takeaway and fast food items, including their energy density, total fat, and saturated and trans fatty acid content. It also reports on the association between the consumption of such foods and health outcomes. While the available evidence suggests the nutrient profiles of takeaway and fast foods may contribute to a variety of negative health outcomes, findings on the specific effects of their consumption on health are currently limited and, in recent years, changes have been taking place that are designed to improve them. Therefore, more studies should be directed at gaining a firmer understanding of the nutrition and health consequences of eating takeaway and fast foods and determining the best strategy to reduce any negative impact their consumption may have on public health.

Determination of salt content in hot takeaway meals in the United Kingdom

High sodium intake is associated with negative health outcomes, including an independent correlation with high blood pressure which increases the risk of cardiovascular disease. A high proportion of sodium intake in the UK is from processed and out of the home food; this includes takeaway food which is increasing in popularity. The aim of the present study was to evaluate salt levels in popular hot takeaway meals. A total of 411 samples of 23 different types of takeaway meals were analysed. Obtained results show the salt content in these kinds of foods is alarmingly high. Comparing medians (interquartile range) for different meal categories, Pizzas contained the highest salt content per portion (9.45 g (6.97-12.83)), followed by Chinese meals (8.07 g (5.47-10.99 g)), Kebabs (6.21 g (4.01-8.35)) and Indian meals (4.73 g (3.61-6.10)). In addition, significant differences in the salt content between meals within the same category were reported. To enable the consumer to meet the UKs target salt intake, a significant reduction in the salt content of hot takeaway meals should be considered.

Nutritional composition of takeaway food in the UK

– 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. , – 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. , – 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. , – 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. , – 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. , – 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. , – This is the first study to analyse energy and macronutrient content of independent takeaway meals in the UK.

Saturated and trans-fatty acids in UK takeaway food

Abstract The aim of the study was to analyze the saturated fatty acid (SFA) and trans-fatty acid (TFA) contents of popular takeaway foods in the UK (including English, pizza, Chinese, Indian and kebab cuisine). Samples of meals were analyzed by an accredited public analyst laboratory for SFA and TFA. The meals were highly variable for SFA and TFA. English and Pizza meals had the highest median amount of SFA with 35.7 g/meal; Kebab meals were high in TFA with up to 5.2 g/meal. When compared to UK dietary reference values, some meals exceeded SFA and TFA recommendations from just one meal. Takeaway food would be an obvious target to reduce SFA and TFA contents and increase the potential of meeting UK recommendations. Strategies such as reformulation and smaller takeaway portion sizes warrant investigation.

Comparison of the nutritional quality of Indian takeaway and supermarket ready meals

. The aim of this study was to evaluatewhether Indian takeaway meals were signiÞcantly different from similar ready meals when compared per 100g or per portion.Samples of takeaway meals ( n = 34) were collected from small independent takeaway establishments and analysed by an accreditedpublic analyst laboratory. Nutritional quality of ready meals ( n = 26) was assessed based on the nutritional labelling information for oneserving. Median nutrient levels for energy, fat and salt were compared using Kruskal Ð Wallis test, statistical signiÞcance P < 0.05. Theresults are presented as median (interquartile range).When samples were analysed per 100g, the ready meal equivalent of all four meal types were signiÞcantly lower in salt when comparedwith takeaway meals. The salt content of takeaway meals was at least 3 times greater than their ready meal equivalent. Takeaway jalfrezi,korma and tikka massala meals were signiÞcantly higher in energy than ready meals ( p = 0.005) but were not signiÞcantly different in fatcontent [Table 1]. For ready meals, jalfrezi had the lowest energy and fat content ( p = 0.002) and korma had the lowest salt content(p = 0.001). When considering portion sizes, ready meals were signiÞcantly smaller than takeaways ( p = 0.000) and all four types of readymeals were signiÞcantly lower in total energy, fat and salt content ( p < 0.05).

Trans fatty acid content of takeaway food in Merseyside, UK

Consumer food consumption has changed over the last few decades with food prepared outside the home increasing in popularity, including takeaway food from small independent establishments. Food prepared outside of the home tends to be energy dense, higher in fat, saturated fatty acids (SFA), sugar and salt. In addition, high levels of trans fatty acids (TFA) have been reported from fast food chains and TFA are associated with increased risk of coronary heart disease. There are no data on the TFA content of takeaway food from independent establishments in the UK. Therefore, the aim of the present study was to analyse the TFA content of popular takeaway foods from various meal categories of independent establishments in the Wirral and Knowsley regions of Merseyside, UK. Samples of takeaway meals (n = 266) were collected from small independent establishments and sent for analysis by an accredited public analyst laboratory. Total TFA content was analysed in g/100 g and calculated g/meal. Meal categories were compared using the Kruskal-Wallis Test. Results revealed a high variability in the amount of TFA within meals and showed a statistically significant difference between meal categories (p = 0.000, Figure). Kebab meals were the highest in TFA with up to 5.2 g per meal. When compared to UK recommendations ( 5 g/day) Doner kebab and chips equalled this recommendation from just one meal.

Reduction of fat and Na content in takeaway food by recipe reformulation

A growing body of evidence suggests that the poor nutritional quality of takeaway foods may contribute to a variety of negative health outcomes (1) . Simultaneously, food prepared out of the home is making up an increasing component of the Western diet and there is no expectation that this will stop expanding (2,3) . Therefore, it seems that the most effective approach to reduce the impact of takeaway food on public health is an improvement in the nutritional quality of food prepared outside the home by reformulation of recipes and changes in preparation practices. The aim of this study was to reduce Na and fat content of takeaway foods by recipe reformulation and alterations to preparation processes. A Chinese meal (Chicken Chow Mein) was chosen and detailed information regarding ingredients and preparation methods of the dish were collected from four different Liverpool takeaway outlets. Recipe development work was undertaken to produce modified versions of the dishes (specific to each of the outlets) with improved nutritional profiles. The nutrient content of original and modified recipes was evaluated using ‘Microdiet’ TM nutritional software. Sensory evaluation of original and modified dishes was also undertaken. Subjects who tested a single sample of a meal, either modified or original, were asked to rate their overall acceptability of the tested dish. Each meal was evaluated by at least eight participants. Acceptability was rated using a 9 point hedonic scale where 1 = dislike extremely and 9 = like extremely. A t-test was used to compare the acceptability of modified and original meals, statistical significance P < 0.05.

Saturated fatty acid content of popular takeaway food in the UK

I. G. Davies, T. Blackham, J. C. Abayomi, R. Long, C. Taylor, M. Ashton and L. Stevenson Nutrition and Health Research Group, Liverpool John Moores University, Liverpool, L17 6BD, Human Nutrition Research Centre, Newcastle University (Singapore), Nanyang Polytechnic,180 Ang Mo Kio Ave 8, Singapore 569830, Liverpool City council, Municipal Buildings, Dale Street Liverpool, L2 2DH and Knowsley public health team, Knowsley Council/NHS Knowsley, Huyton, Merseyside, L36 9YU, UK