NHS Tees, Stockton on Tees TS17 6SG, UK.
BMJ. 2012 Dec 14;345:e7607. doi: 10.1136/bmj.e7607.
To compare the energy and macronutrient content of main meals created by television chefs with ready meals sold by supermarkets, and to compare both with nutritional guidelines published by the World Health Organization and UK Food Standards Agency.
Cross sectional study.
Three supermarkets with the largest share of the grocery market in the United Kingdom, 2010.
100 main meal recipes from five bestselling cookery books by UK television chefs and 100 own brand ready meals from the three leading UK supermarkets.
Number of meals for which the nutritional content complied with WHO recommendations, and the proportion of nutrients classified as red, amber, or green using the UK FSA's "traffic light" system for labelling food.
No recipe or ready meal fully complied with the WHO recommendations. The ready meals were more likely to comply with the recommended proportions of energy derived from carbohydrate (18% v 6%, P=0.01) and sugars (83% v 81%, P=0.05) and fibre density (56% v 14% P<0.01). The recipes were more likely to comply with the recommended sodium density (36% v 4%, P<0.01), although salt used for seasoning was not assessed. The distributions of traffic light colours under the FSA's food labelling recommendations differed: the modal traffic light was red for the recipes (47%) and green for ready meals (42%). Overall, the recipes contained significantly more energy (2530 kJ v 2067 kJ), protein (37.5 g v 27.9 g), fat (27.1 g v 17.2 g), and saturated fat (9.2 g v 6.8 g; P<0.01 for all) and significantly less fibre (3.3 g v 6.5 g, P<0.01) per portion than the ready meals.
Neither recipes created by television chefs nor ready meals sold by three of the leading UK supermarkets complied with WHO recommendations. Recipes were less healthy than ready meals, containing significantly more energy, protein, fat, and saturated fat, and less fibre per portion than the ready meals.
比较电视厨师制作的主菜与超市销售的即食食品的能量和宏量营养素含量，并将两者与世界卫生组织和英国食品标准局发布的营养指南进行比较。
横断面研究。
英国最大的三家超市，2010 年。
英国电视厨师的五本畅销书的 100 个主菜食谱和三家英国领先超市的 100 个自有品牌即食食品。
符合世卫组织建议的营养含量的膳食数量，以及使用英国食品标准局（FSA）的“红绿灯”系统对食物进行分类的红色、琥珀色或绿色营养素的比例。
没有一个食谱或即食餐完全符合世卫组织的建议。即食餐更有可能符合碳水化合物（18%比 6%，P=0.01）和糖（83%比 81%，P=0.05）和膳食纤维密度（56%比 14%，P<0.01）的建议比例。食谱更有可能符合推荐的钠密度（36%比 4%，P<0.01），尽管调味料中的盐没有被评估。根据 FSA 的食品标签建议，红绿灯颜色的分布不同：食谱的典型红绿灯颜色为红色（47%），即食餐为绿色（42%）。总体而言，食谱的能量（2530 kJ 比 2067 kJ）、蛋白质（37.5 g 比 27.9 g）、脂肪（27.1 g 比 17.2 g）和饱和脂肪（9.2 g 比 6.8 g；所有 P<0.01）显著较高，纤维（3.3 g 比 6.5 g，P<0.01）显著较低。
无论是电视厨师制作的食谱还是英国三大超市销售的即食食品都不符合世卫组织的建议。食谱的健康程度低于即食食品，每份的能量、蛋白质、脂肪和饱和脂肪含量显著较高，而纤维含量显著较低。
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