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首页> 外文期刊>Appetite >Nutrient content of products served by leading Australian fast food chains.
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Nutrient content of products served by leading Australian fast food chains.

机译：澳大利亚领先的快餐连锁店提供的产品的营养成分。

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摘要

With more consumers purchasing meals outside the home, fast food products contribute substantially to daily energy intakes. Improving the nutrient composition of fast food would have significant health benefits. Nutrient content data for menu items provided by nine companies representing >90% of the fast food market in Australia were collected. Mean nutrient levels were compared between product categories and compared to currently accepted criteria for healthy foods. The majority of fast food products did not meet criteria for healthy options. Breakfast items had the highest mean sugar content (7.8 g/100 g) and saturated fat (5.5 g/100 g), and chicken items the highest total fat (13.2 g/100 g) and sodium (586 mg/100 g). There was marked variation in nutrient levels between similar products. There was a 10-fold variation in the total fat, saturated fat and sugar content of sandwiches, an 8-fold variation in saturated fat in burgers and >20-fold variation in the sugar and total fat content of salads. Differences were even greater per serve. The considerable variation in the nutrient content of comparable products suggests significant potential for reformulation. Even small improvements in composition could produce important health gains if implemented across all product categories by all companies in unison.
机译：随着越来越多的消费者在家外购买餐食，快餐产品极大地促进了每日的能量摄入。改善快餐的营养成分将对健康产生重大影响。收集了代表澳大利亚快餐市场90％以上的九家公司提供的菜单项目的营养成分数据。比较了产品类别之间的平均营养水平，并将其与当前公认的健康食品标准进行了比较。大多数快餐产品不符合健康选择标准。早餐食品的平均糖含量最高（7.8 g / 100 g）和饱和脂肪（5.5 g / 100 g），而鸡肉食品的最高总脂肪（13.2 g / 100 g）和钠（586 mg / 100 g）最高。相似产品之间的营养水平存在明显差异。三明治的总脂肪，饱和脂肪和糖含量变化了10倍，汉堡的饱和脂肪变化了8倍，沙拉的糖和总脂肪含量变化了> 20倍。每个发球区的差异更大。可比产品营养成分的显着变化表明了重新配制的巨大潜力。如果所有公司一致地在所有产品类别中实施，即使成分的微小改进也可以带来重要的健康收益。

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