Department of Human Nutrition, Foods, and Exercise, Virginia Tech, Blacksburg, VA 24061, USA.
Liberty University, Lynchburg, VA 24515, USA.
Int J Environ Res Public Health. 2019 Jul 31;16(15):2732. doi: 10.3390/ijerph16152732.
Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000-2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants' practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.
跨国连锁餐厅在全球 75 至 139 个国家/地区销售与肥胖和非传染性疾病（NCD）相关的食品和饮料产品。本研究旨在调查跨国连锁餐厅是否根据健康饮食指南和标准对产品进行了配方调整和标准化份量。首先，我们描述了跨国连锁餐厅行业结构和饮食趋势。其次，我们总结了针对餐厅健康饮食指南的范围综述结果。第三，我们对五个电子数据库（2000-2018 年）进行了系统综述，以确定跨国餐厅在 18 年期间对营养成分和份量变化的研究。我们使用了系统评价和荟萃分析的首选报告项目（PRISMA）指南，确定了 179 条记录，并纳入了 30 个国家/地区的 50 项研究。范围综述发现了一些专家推荐的目标，以改善餐厅的供应，但没有国际公认的份量或份量标准。系统综述结果显示，没有标准化的评估方法或指标来评估跨国连锁餐厅改善菜单供应的做法。在国家/地区、地区、公司和连锁店内部和之间，能量、饱和脂肪和反式脂肪、钠和标准化份量的减少存在很大差异。这些结果可以为未来的研究提供信息，并鼓励跨国连锁餐厅提供健康的产品组合和标准化份量，以降低全球肥胖和 NCD 的风险。
