美国快餐食品健康趋势，2008-2017 年。

Trends in the healthiness of U.S. fast food meals, 2008-2017.

机构信息

Department of Health Policy & Management, Department of Health & Public Policy, Johns Hopkins Bloomberg School of Public Health, 624 N Broadway, Baltimore, MD, USA.

Division of General Internal Medicine, Johns Hopkins School of Medicine, Baltimore, 733 N Broadway, Baltimore, MD, 21205, USA.

出版信息

Eur J Clin Nutr. 2021 May;75(5):775-781. doi: 10.1038/s41430-020-00788-z. Epub 2020 Oct 27.

DOI:10.1038/s41430-020-00788-z

PMID:33110191

Abstract

OBJECTIVE

This study aimed to examine trends in the healthiness of U.S. fast food restaurant meals from 2008 to 2017, using the American Heart Association's Heart-Check meal certification criteria.

METHODS

Data were obtained from MenuStat, an online database of the leading 100 U.S. restaurant chains menu items, for the years 2008 and 2012 through 2017. All possible meal combinations (entrées + sides) were created at the 20 fast food restaurants that reported entrée and side calories, total fat, saturated fat, trans fat, cholesterol, sodium, protein, and fiber. Chi-square tests compared the percent of meals meeting each American Heart Association (AHA) nutrient criterion; and the number of AHA criteria met for each year, by menu focus type.

RESULTS

Compared with 2008, significantly fewer fast food meals met the AHA calorie criterion in 2015, 2016, and 2017, and significantly fewer met the AHA total fat criterion in 2015 and 2016. Significantly more meals met the AHA trans fat criterion from 2012 to 2017, compared to 2008. There were no significant changes over time in the percent of meals meeting AHA criteria for saturated fat, cholesterol, or sodium.

CONCLUSIONS

Efforts to improve the healthiness of fast food meals should focus on reducing calories, total fat, saturated fat, and sodium.

摘要

目的

本研究旨在使用美国心脏协会（AHA）的 Heart-Check 膳食认证标准，研究 2008 年至 2017 年美国快餐餐厅膳食健康状况的变化趋势。

方法

数据来自 MenuStat，这是一个美国前 100 大连锁餐厅菜单项目的在线数据库，时间范围为 2008 年和 2012 年至 2017 年。在报告主菜和配菜卡路里、总脂肪、饱和脂肪、反式脂肪、胆固醇、钠、蛋白质和纤维的 20 家快餐餐厅中，创建了所有可能的套餐组合（主菜+配菜）。卡方检验比较了符合每个 AHA 营养标准的膳食百分比；以及每年符合 AHA 标准的数量，按菜单重点类型划分。

结果

与 2008 年相比，2015 年、2016 年和 2017 年符合 AHA 热量标准的快餐餐点明显减少，2015 年和 2016 年符合 AHA 总脂肪标准的快餐餐点明显减少。与 2008 年相比，2012 年至 2017 年符合 AHA 反式脂肪标准的餐点明显增多。在符合 AHA 饱和脂肪、胆固醇或钠标准的餐点百分比方面，没有随时间发生显著变化。