Nutritional composition of takeaway food in the UK

Nutrition and Food Science

Volumn 44, Issue 5, 2014, Pages 414-430

  Jaworowska, Agnieszka ^a   Blackham, Toni M ^a   Long, Rachel ^b   Taylor, Catherine ^c   Ashton, Matthew ^d   Stevenson, Leonard ^e   Davies, Ian Glynn ^a  

^a LIVERPOOL JOHN MOORES UNIVERSITY   (United Kingdom)

^b Liverpool City Council   (United Kingdom)

^c NATIONAL HEALTH SERVICE   (United Kingdom)

^d Knowsley Council   (United Kingdom)

^e NEWCASTLE UNIVERSITY   (Singapore)

Author keywords

Dietary fat; Energy density; Fast food; Out of home food; Salt; Takeaway food

Indexed keywords

EID: 84913539993     PISSN: 00346659     EISSN: 17586917     Source Type: Journal    
DOI: 10.1108/NFS-08-2013-0093     Document Type: Article

References (56)

1. Aaron, K.J. and Sanders, P.W. (2013), “Role of dietary salt and potassium intake in cardiovascular health and disease: a review of the evidence”, Mayo Clinic Proceedings, Vol. 88 No. 9, pp. 987-995.
2. Block, J.P., Condon, S.K., Kleinman, K., Mullen, J., Linakis, S., Rifas-Shiman, S. and Gillman, M.W. (2013), “Consumers’ estimation of calorie content at fast food restaurants: cross sectional observational study”, BMJ, Vol. 346, pp. f2907.
3. Bowman, S.A., Gortmaker, S.L., Ebbeling, C.B., Pereira, M.A. and Ludwig, D.S. (2004), “Effects of fast-food consumption on energy intake and diet quality among children in a national household survey”, Pediatrics, Vol. 113 No. 1, pp. 112-118.
4. British Standards (1970), “Methods of test for meat and meat products”, Determination of Total Fat Content, BS 4401-4404.
5. Brouwer, I.A., Wanders, A.J. and Katan, M.B. (2010), “Effect of animal and industrial trans fatty acids on HDL and LDL cholesterol levels in humans–a quantitative review”, PLoS One, Vol. 5 No. 3, p. e9434.
6. Campbell, N., Correa-Rotter, R., Neal, B. and Cappuccio, F.P. (2011), “New evidence relating to the health impact of reducing salt intake”, Nutr Metab Cardiovasc, Vol. 21 No. 9, pp. 617-619, available from: www.sciencedirect.com/science/article/pii/S0939475311001797.
7. Carpenter, K.J. (1994), “The 1993 W. O. Atwater centennial memorial lecture. The life and times of W. O. Atwater (1844-1907)”, The Journal of Nutrition, Vol. 124 No. 9, pp. 1707S-1714S.
8. Davies, I.G., Blackham, T., Abayomi, J.C., Taylor, C., Ashton, A., Long, R. and Stevenson, L. (2012a), “Total sugar content of takeaway food in Merseyside, UK”, Proceedings of the Nutrition Society, Vol. 71 No. OCE3, p. E218.
9. Davies, I.G., Blackham, T., Abayomi, J.C., Taylor, C., Ashton, A., Long, R. and Stevenson, L. (2012b), “Trans fatty acid content of takeaway food in Merseyside, UK”, Proceedings of the Nutrition Society, Vol. 71 No. OCE3, p. E231.
10. Department of Health (1991), “Dietary reference values for food energy and nutrients for the United Kingdom”, Report of the panel on the dietary reference values of the Committee on Medical Aspects of Food Policy (COMA), Report on Health and Social Subjects 41, Stationery Office, Great Britain.
11. Department of Health (2011), “Healthy lives, healthy people: a call to action on Obesity”, available at: http://www.dh.gov.uk/en/Publicationsandstatistics/Publications/PublicationsPolicyAndGuidance/DH_130401 (accessed 24 January 2013).
12. Duffey, K.J., Gordon-Larsen, P., Jacobs, D.R.J., Williams, O.D. and Popkin, B.M. (2007), “Differential associations of fast food and restaurant food consumption with 3-y change in body mass index: the coronary artery risk development in young adults study” American Journal of Clinical Nutrition, Vol. 85 No. 1, pp. 201-208.
13. Duffey, K.J., Gordon-Larsen, P., Steffen, L.M., Jacobs, D.R. Jr. and Popkin, B.M. (2009), “Regular consumption from fast food establishments relative to other restaurants is differentially associated with metabolic outcomes in young adults”, Journal of Nutrition, Vol. 139 No. 11, pp. 2113-2118.
14. Dumanovsky, T., Huang, C.Y., Nonas, C.A., Matte, T.D., Bassett, M.T. and Silver, LD (2011), “Changes in energy content of lunchtime purchases from fast food restaurants after introduction of calorie labelling: cross sectional customer surveys”, BMJ, Vol. 343, d4464.
15. Dunford, E., Webster, J., Barzi, F. and Neal, B. (2010), “Nutrient content of products served by leading Australian fast food chains”, Appetite, Vol. 55 No. 3, pp. 484-489.
16. Dunford, E., Webster, J., Woodward, M., Czernichow, S., Yuan, W.L., Jenner, K., Ni Mhurchu, C., Jacobson, M., Campbell, N. and Neal, B. (2012), “The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction”, CMAJ, Vol. 184 No. 3, pp. 1023-1028.
17. Evans, E. (2011), “Takeaway food a briefing paper. Heart of Mersey, UK”, available at: www.heartofmersey.org.uk/cms_useruploads/files/takeaway_food_a_briefing_paper.pdf (accessed 31 January 2013).
18. Food Standards Agency (2004), “Consumer attitudes to food standards Wave 4”, Available at: www.food.gov.uk/multimedia/pdfs/cas2003er.pdf (accessed 24 January 2013).
19. Food Standards Agency (2006), “Salt reduction targets. Available at: www.food.gov.uk/multimedia/pdfs/salttargetsapril06.pdf (accessed 29 October 2013).
20. Food Standards Agency (2007), “Consumer attitudes to food standards Wave 7”, Available at: www.food.gov.uk/multimedia/pdfs/cas07wa.pdf (accessed 24 January 2013).
21. Hearst, M.O., Harnack, L.J., Bauer, K.W., Earnest, A.A., French, S.A. and Michael Oakes, J. (2013), “Nutritional quality at eight U. S. fast-food chains: 14-year trends”, American Journal of Prevention and Medicine, Vol. 44 No. 6, pp. 589-594.
22. International Organisation for Standardization (1978), “Methods of test for meat and meat products”, Determination of nitrogen content (reference method) ISO 937.
23. Jabs, J. and Devine, C.M. (2006), “Time scarcity and food choices: an overview”, Appetite, Vol. 47 No. 2, pp. 196-204.
24. Jacobson, M.F., Havas, S. and McCarter, R. (2013), “Changes in sodium levels in processed and restaurant foods, 2005 to 2011”, Vol. 173 No. 14, pp. 1285-1291.
25. Jaworowska, A., Blackham, T. and Stevenson, L. (2011), “Reduction of fat and Na content in takeaway food by recipe reformulation”, Proceedings of the Nutrition Society, Vol. 70 No. OCE4, pp. E173.
26. Jaworowska, A., Blackham, T., Stevenson, L. and Davies, I.G. (2012), “Determination of salt content in hot takeaway meals in the United Kingdom”, Appetite, Vol. 59 No. 2, pp. 517-522.
27. Jaworowska, A., Blackham, T., Davies, I.G. and Stevenson, L. (2013), “Nutritional challenges and health implications of takeaway and fast food”, Nutrition Reviews, Vol. 71 No. 5, pp. 310-318.
28. Johnson, R.K., Appel, L.J., Brands, M., Howard, B.V., Lefevre, M. and Lustig, R.H. (2009), “Dietary sugars intake and cardiovascular health: a scientific statement from the American Heart Association”, Circulation, Vol. 120 No. 11, pp. 1011-20, available from: http://circ.ahajournals.org/content/120/11/1011.short.
29. Karabulut, I. (2007), “Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids”, International Journal of Food Science and Nutrition, Vol. 58 No. 8, pp. 619-628.
30. Kira, C.S., Maio, F.D. and Maihara, V.A. (2004), “Comparison of partial digestion procedures for determination of Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P, and Zn in milk by inductively coupled plasma-optical emission spectrometry”, Journal of AOAC International, Vol. 87 No. 1, pp. 151-156.
31. Krishnan, S., Coogan, P.F., Boggs, D.A., Rosenberg, L. and Palmer, J.R. (2010), “Consumption of restaurant foods and incidence of type 2 diabetes in African American women”, American Journal of Clinical Nutrition, Vol. 91 No. 2, pp. 465-471.
32. Laake, I., Pedersen, J.I., Selmer, R., Kirkhus, B., Lindman, A.S., Tverdal, A. and Veierød, M.B. (2012), “A prospective study of intake of trans-fatty acids from ruminant fat, partially hydrogenated vegetable oils, and marine oils and mortality from CVD”, British Journal of Nutrition, Vol. 108 No. 4, pp. 743-754.
33. Leung, G. (2010), “News and views: ethnic foods in the UK”. Nutrition Bulletin, Vol. 35 No. 3, pp. 226-234.
34. Mann, J., Cummings, J.H., Englyst, H.N., Key, T., Liu, S., Riccardi, G., Summerbell, C., Uauy, R., van Dam, R.M., Venn, B., Vorster, H.H. and Wiseman, M. (2007), “FAO/WHO Scientific Update on carbohydrates in human nutrition: conclusions”, European Journal of Clinical Nutrition, Vol. 61 No. 1, pp. S132-S137.
35. Morenga, L.T., Mallard, S. and Mann, J. (2013), “Dietary sugars and body weight: systematic review and meta-analyses of randomised controlled trials and cohort studies”, BMJ, Vol. 346, p. e7492.
36. National Institute for Health and Clinical Excellence (2010), “Prevention of cardiovascular disease at population level”, NICE Public Health Guidance 25, available at: http://guidance.nice.org.uk/PH25 (accessed 20 April 2012).
37. Patterson, R., Risby, A. and Chan, M.Y. (2012), “Consumption of takeaway and fast food in a deprived inner London Borough: are they associated with childhood obesity?” BMJ Open, Vol. 2 No. 3, p. e000402.
38. Pereira, M.A., Kartashov, A.I., Ebbeling, C.B., Van Horn, L., Slattery, M.L., Jacobs, D. R. Jr. and Ludwig, D.S. (2005), “Fast-food habits, weight gain, and insulin resistance (the CARDIA study): 15-year prospective analysis”, The Lancet, Vol. 365 No. 9453, pp. 36-42.
39. Poti, J.M. and Popkin, B.M. (2011), “Trends in energy intake among US children by eating location and food source, 1977-2006”, Journal of The American Dietetic Association, Vol. 111 No. 8, pp. 1156-1164.
40. Powell, L.M. and Nguyen, B.T. (2013), “Fast-food and full-service restaurant consumption among children and adolescents: effect on energy, beverage, and nutrient intake”, JAMA Pediatric, Vol. 167 No. 1, pp. 14-20.
41. Rasmussen, L.B., Lassen, A.D., Hansen, K., Knuthsen, P., Saxholt, E. and Fagt, S. (2010), “Salt content in canteen and fast food meals in Denmark”, Food Nutrition Research, Vol. 54, available at: http://www.foodandnutritionresearch.net/index.php/fnr/article/view/2100 doi: 10.3402/fnr.v54i0.2100
42. Roberto, C.A., Larsen, P.D., Agnew, H., Baik, J. and Brownell, K.D. (2010), “Evaluating the impact of menu labeling on food choices and intake”, American Journal of Public Health, Vol. 100 No. 2, pp. 312-318.
43. Schröder, H., Fito, M. and Covas, M.I. (2007), “Association of fast food consumption with energy intake, diet quality, body mass index and the risk of obesity in a representative Mediterranean population”, British Journal of Nutrition, Vol. 98 No. 6, pp. 1274-1280.
44. Scourboutakos, M.J. and L’Abbé, M.R. (2012), “Restaurant menus: calories, caloric density, and serving size”, American Journal of Preventive Medicine, Vol. 43 No. 3, pp. 249-255.
45. Shankar, B., Brambila-Macias, J., Traill, B., Mazzocchi, M. and Capacci, S. (2013), “An evaluation of the UK Food Standards Agency’s salt campaign”, Health Economics, Vol. 22 No. 2, pp. 243-250.
46. Smith, K.J., McNaughton, S.A., Gall, S.L., Blizzard, L., Dwyer, T. and Venn, A.J. (2009), “Takeaway food consumption and its associations with diet quality and abdominal obesity: a cross-sectional study of young adults”, International Journal of Behavioral Nutrition and Physical Activity, Vol. 6, p. 29.
47. Smith, K.J., Blizzard, L., McNaughton, S., Gall, S.L., Dwyer, T. and Venn, A.J. (2012), “Takeaway food consumption and cardio-metabolic risk factors in young adults”, European Journal of Clinical Nutrition, Vol. 66 No. 5, pp. 577-584.
48. Stender, S., Dyerberg, J. and Astrup, A. (2007), “Fast food: unfriendly and unhealthy”, International Journal of Obesity, Vol. 31 No. 6, pp. 887-890.
49. Tanase, C.M., Griffin, P., Koski, K.G., Cooper, M.J. and Cockell, K.A. (2011), “Sodium and potassium in composite food samples from the Canadian total diet study”, Journal of Food Composition and Analysis, Vol. 24 No. 3, pp. 237-243.
50. Thawornchaisit, P., de Looze, F., Reid, C.M., Seubsman, S.A., Sleigh, A.C. and The Thai Cohort Study Team. (2013), “Health risk factors and the incidence of hypertension: 4-year prospective findings from a national cohort of 60 569 Thai Open University students”, BMJ Open, Vol. 3 No. 6, pp. e002826.
51. Urban, L.E., Lichtenstein, A.H., Gary, C.E., Fierstein, J.L., Equi, A., Kussmaul, C., Dallal, G.E. and Roberts, S.B. (2013), “The energy content of restaurant foods without stated calorie information”, JAMA Internal Medicine, Vol. 173 No. 14, pp. 1292-1299.
52. Wagner, K.H., Plasser, E., Proell, C. and Kanzler, S. (2008), “Comprehensive studies on the trans fatty acid content of Austrian foods: convenience products, fast food and fats”, Food Chemistry, Vol. 108 No. 3, pp. 1054-1060.
53. Wilcox, S., Sharpe, P.A., Turner-McGrievy, G., Granner, M. and Baruth, M. (2013), “Frequency of consumption at fast-food restaurants is associated with dietary intake in overweight and obese women recruited from financially disadvantaged neighbourhoods”, Nutrition Research, Vol. 33 No. 8, pp. 636-646.
54. Young, C.S. (2002), “Evaporative light scattering detection methodology for carbohydrate analysis by HPLC”, Cereal Foods World, Vol. 47 No. 1, p 14.
55. Department of Environment, Food and Rural Affairs (DEFRA). (2013), available at: http://www. defra.gov.uk/statistics/foodfarm/food/familyfood/datasets/ (accessed 28 January 2013).
56. Prentice, A.M. and Jebb, S.A. (2003), “Fast foods, energy density and obesity: a possible mechanistic link” Obesity Reviews, Vol. 4 No. 4, pp. 187-194.