[ad_1]
Credit: Pixabay.
Despite the addition of some healthy menus, fast food is even more unhealthy than 30 years ago. An analysis of the deals offered in 10 of the most popular American fast food restaurants in 1986, 1991 and 2016, published in the Journal of the Academy of Nutrition and Dietetics, shows that the entrees, dishes and desserts of Fast food restaurants have dramatically increased calories and sodium and entrees and desserts in portion sizes over time. It also shows that while the variety of appetizers, entrees and desserts climbed 226%, new or discontinued items tend to be less healthy than those available throughout the study period.
"Our study offers information on how quickly food can help fuel the persistent problem of obesity and related chronic diseases in the United States. Despite the large number of choices available in fast food restaurants, some of which are healthier than others, calories, portion sizes and sodium content have deteriorated (increased) over time and remain high, "said chief investigator Megan A. McCrory. , PhD, Department of Health Sciences, Sargent College, Boston University, Boston, MA.
Fast food restaurants are on the rise worldwide. In the United States, approximately 37% of adults (over the age of 20) consume fast foods daily, reaching 45% of adults aged 20 to 39 years. A meal with entree and side provides on average 767 kcal, nearly 40% of a 2,000 calorie diet a day. Add a caloric drink and the amount goes to 45-50% of a person's daily calorie intake. Dr. McCrory said, "Given the popularity of fast food, our study highlights one of the changes in our eating environment, which is probably one of the reasons for the increase in the number of people suffering from obesity. and related chronic diseases in recent decades. the leading causes of death in the United States ".
Dr. McCrory and colleagues examined changes over the 30-year period from 1986 to 2016 in terms of energy, portion size, energy density, sodium, iron and calcium contained in dishes main dishes, dishes and desserts offered by 10 of the fastest -Restaurants food (according to sales). The data were collected using the Guide to Fast Food, published in 1986 and 1991, and online sources in 2016. The main findings are as follows:
– The total number of appetizers, desserts and side dishes increased by 226%, or 22.9 items per year.
– Calories in all three categories increased significantly, with the largest increases in desserts (62 kcal per decade), followed by main courses (30 kcal per decade). These increases are mainly due to the increase in portion size, which was statistically significant in the main course categories (13 grams per decade) and desserts (24 grams per decade).
– Sodium has also increased significantly in all menu categories.
In four of the ten restaurants studied, information on calcium and iron content was available. Calcium has increased significantly in main courses and desserts, while iron levels have increased significantly in desserts.
The modification of calcium and iron levels in certain menu categories, particularly desserts, is a positive development, as these nutrients are important for good bone mass and the prevention of anemia. However, investigators point out that there are better sources without high calories and sodium. McCrory expressed hope that the results of the study would lead to increased awareness and creative solutions. "We need to find better ways to help people consume fewer calories and sodium in fast food restaurants. The requirement that restaurant chains display calories on their menus is a start. We would like to see more changes, such as restaurants offering reduced portions at proportional prices, "she concluded.
This article has been republished from documents provided by Elsevier. Note: Content may have changed for length and content. For more information, please contact the cited source.
Reference
Fast food offerings in the United States in 1986, 1991 and 2016 show a significant increase in food variety, portion size, dietary energy and some micronutrients. Megan A. McCrory, Allen G. Harbaugh, Sarah Appeadu and Susan B. Roberts. Journal of the Academy of Nutrition and Dietetics, DOI: https://doi.org/10.1016/j.jand.2018.12.004.
[ad_2]
Source link
