Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
Department of Health Policy and Management, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
Am J Prev Med. 2019 Sep;57(3):e77-e85. doi: 10.1016/j.amepre.2019.04.008. Epub 2019 Aug 1.
The nutrient profile of combination meals in large chain restaurants is not well understood.
Combination meals from 34 U.S. fast food and fast casual restaurants (lunch/dinner, n=1,113; breakfast, n=366) were identified from online menus in 2017-2018 and corresponding nutrition information for each menu item was obtained from a restaurant nutrition database (MenuStat). Three options for each combination meal were analyzed: (1) default (as advertised on menu), (2) minimum (low-calorie option), and (3) maximum (high-calorie option). In 2018, meal nutrient composition was compared with the Healthier Restaurant Meal Guidelines, and linear models examined to what extent each meal component (entrée, side, beverage) drove differences in nutrients across meal options.
There was substantial variation across the default, minimum, and maximum options of lunch/dinner combination meals for calories (default,: 1,193 kilocalories;, minimum,: 767 kilocalories;, maximum,: 1,685 kilocalories), saturated fat (14 g, 11 g, 19 g), sodium (2,110 mg, 1,783 mg, 2,823 mg), and sugar (68 g, 10 g, 117 g). Most default meals exceeded the Healthier Restaurant Meal Guidelines for calories (97%) and sodium (99%); fewer exceeded the standards for saturated fat (50%) and total sugar (6%). Comparing the maximum and default lunch/dinner combination meals, beverages were the largest driver of differences in calories (178 kilocalories, 36% of difference) and sugar (46 g, 93% of difference), and entrées were the largest driver of differences in saturated fat (3 g, 59% of difference) and sodium (371 g, 52% of difference). Results were similar for breakfast meals.
Combination meals offered by large U.S. chain restaurants are high in calories, sodium, saturated fat, and sugar, with most default meals exceeding recommended limits for calories and sodium.
大型连锁餐厅组合餐的营养成分并不为人所知。
2017-2018 年，从在线菜单中确定了 34 家美国快餐和休闲快餐餐厅（午餐/晚餐，n=1113；早餐，n=366）的组合餐，并从餐厅营养数据库（MenuStat）中获得了每个菜单项目的相应营养信息。分析了每个组合餐的三种选择：（1）默认（菜单上宣传的），（2）最低（低热量选项），（3）最高（高热量选项）。2018 年，比较了膳食的营养成分与更健康的餐厅膳食指南，并通过线性模型检验了每种膳食成分（主菜、配菜、饮料）在不同膳食选择中对营养成分的影响程度。
午餐/晚餐组合餐的默认、最低和最高选项之间存在很大差异，包括卡路里（默认：1193 千卡；最低：767 千卡；最高：1685 千卡）、饱和脂肪（14 克、11 克、19 克）、钠（2110 毫克、1783 毫克、2823 毫克）和糖（68 克、10 克、117 克）。大多数默认餐的卡路里（97%）和钠（99%）都超过了更健康的餐厅膳食指南标准；只有较少的餐超过了饱和脂肪（50%）和总糖（6%）的标准。比较最高和默认的午餐/晚餐组合餐，饮料是卡路里（178 千卡，差异的 36%）和糖（46 克，差异的 93%）差异的最大驱动因素，而主菜是饱和脂肪（3 克，差异的 59%）和钠（371 克，差异的 52%）差异的最大驱动因素。早餐餐的结果相似。
美国大型连锁餐厅提供的组合餐热量、钠、饱和脂肪和糖含量都很高，大多数默认餐的卡路里和钠含量都超过了推荐标准。
