Department of Health Management and Policy, University of Michigan, Ann Arbor, Michigan; Department of Nutritional Sciences, University of Michigan, Ann Arbor, Michigan.
Department of Nutritional Sciences, University of Michigan, Ann Arbor, Michigan.
Am J Prev Med. 2020 Jun;58(6):e171-e179. doi: 10.1016/j.amepre.2020.01.012. Epub 2020 Mar 20.
Fast food restaurants, including top burger chains, have reduced calorie content of some menu items in recent years. However, the extent to which the nutrition profile of restaurant menus is changing over time is unknown.
Data from 2,472 food items on the menus of 14 top-earning burger fast food chain restaurants in the U.S., available from 2012 to 2016, were obtained from the MenuStat project and analyzed in 2019. Nutrition Profile Index scores were estimated and used to categorize foods as healthy (≥64 of 100). Generalized linear models examined mean scores and the proportion of healthy menu items among items offered in all years (2012-2016) and items offered in 2012 only compared with items newly introduced in subsequent years.
Overall, <20% of menu items were classified as healthy with no change from 2012 to 2016 (p=0.91). Mean Nutrition Profile Index score was relatively constant across the study period among all food items (≈50 points, p=0.58) and children's menu items (≈56 points, p=0.73). The only notable change in Nutrition Profile Index score or in proportion of healthy items was in the direction of menu items becoming less healthy.
At large chain burger restaurants, most items were unhealthy, and the overall nutrition profile of menus remained unchanged from 2012 to 2016. Future research should examine the nutrition profile of restaurant menus in a larger, more diverse sample of restaurants over a longer timeframe and examine whether results are robust when other measures of nutritional quality are used.
近年来，快餐店（包括顶级汉堡连锁店）已降低了某些菜单项目的卡路里含量。然而，餐厅菜单的营养状况随时间变化的程度尚不清楚。
从 2012 年至 2016 年，从 MenuStat 项目中获取了美国 14 家收入最高的汉堡快餐连锁餐厅菜单上的 2472 种食品的数据，并于 2019 年进行了分析。估算了营养概况指数评分，并将食物分为健康食品（≥100 分中的 64 分）。广义线性模型检查了所有年份（2012-2016 年）提供的食品的平均评分和健康食品的比例，以及与随后几年新推出的食品相比，仅在 2012 年提供的食品。
总体而言，<20％的食品被归类为健康食品，2012 年至 2016 年期间没有变化（p=0.91）。在整个研究期间，所有食品（≈50 分，p=0.58）和儿童菜单项目（≈56 分，p=0.73）的营养概况指数得分相对保持不变。营养概况指数得分或健康食品比例的唯一明显变化是朝着菜单项目变得不健康的方向发展。
在大型连锁汉堡餐厅中，大多数食品都不健康，从 2012 年到 2016 年，菜单的整体营养状况保持不变。未来的研究应该在更长的时间内，使用更大、更多样化的餐厅样本，检查餐厅菜单的营养状况，并检查使用其他营养质量衡量标准时结果是否稳健。
