"Our study offers some insights on how fast food may be helping to fuel the continuing problem of obesity and related chronic conditions in the United States. Despite the vast number of choices offered at fast-food restaurants, some of which are healthier than others, the calories, portion sizes, and sodium content overall have worsened (increased) over time and remain high," said lead investigator Megan A. McCrory, PhD, Department of Health Sciences, Sargent College, Boston University, Boston, MA.
Fast-food restaurants are on the rise around the world. In the US, about 37 percent of adults (aged >20 years) consume fast foods on any given day, and that increases to 45 percent for adults aged 20-39. One meal with an entree and side provides an average of 767 kcals, or close to 40 percent of a 2,000-calorie a day diet. Add a caloric beverage, and the amount increases to 45-50 percent of a person's daily calorie intake. Dr. McCrory noted, "Given the popularity of fast food, our study highlights one of the changes in our food environment that is likely part of the reason for the increase in obesity and related chronic conditions over the past several decades, which are now among the main causes of death in the US."
Dr. McCrory and colleagues examined changes over the 30-year period from 1986 to 2016 in energy, portion size, energy density, sodium, iron, and calcium of menu items in entrees, sides, and desserts categories offered by 10 of the top fast-food restaurants (according to sales). Data were collected using The Fast Food Guide, published in 1986 and 1991, and online sources in 2016. The most significant findings were:
- Total number of entrees, desserts, and sides increased by 226 percent, or 22.9 items per year.
- Calories in all three categories increased significantly, with the largest increases in desserts (62 kcals per decade), followed by entrees (30 kcals per decade). These increases were mainly due to the increase in portion size, which was statistically significant in entrees (13 grams per decade) and desserts (24 grams per decade) categories.
- Sodium also increased significantly in all menu categories.
- At four of the 10 restaurants studied, information on calcium and iron content was available. Calcium increased significantly in entrees and desserts, while iron levels increased significantly in desserts.
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Journal Reference:
- Megan A. McCrory, Allen G. Harbaugh, Sarah Appeadu, Susan B. Roberts. Fast-Food Offerings in the United States in 1986, 1991, and 2016 Show Large Increases in Food Variety, Portion Size, Dietary Energy, and Selected Micronutrients. Journal of the Academy of Nutrition and Dietetics, 2019; DOI: 10.1016/j.jand.2018.12.004
Comment: Leave it to the dietitians to look at all the wrong things. While it's interesting the portion sizes have increased, it would be much more interesting to see how the toxic crap put into the food has changed, rather than focusing on sodium, calcium and iron. That information is all but useless.
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