West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, P. R. China.
West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, P. R. China. Email:
Asia Pac J Clin Nutr. 2020;29(4):883-898. doi: 10.6133/apjcn.202012_29(4).0025.
The popularity of takeaway has caused health problems. To analyse the basic nutrients and composition of popular takeaway meals in Chengdu, China.
We randomly collected 105 takeaway meals from takeaway platforms. The quality of ingredients such as grains, vegetables, and meat were assessed and weighed. The samples were then homogenised, and the nutrients were detected following the AOAC Official Methods of Analysis.
Compared with Chinese and US dietary reference intakes, the average energy, protein, salt, fat, vitamin, and available carbohydrate contents exceeded dietary recommendations for one takeaway meal. By contrast, the whole grain, vegetable, fruit, dairy product, egg, mineral, and dietary fibre contents were insufficient. Food compositions and basic nutrients differed among takeaway meals prepared with various cooking methods and meats. Fried rice had the lowest nutritional value. The fried dish set meal had high energy density. The nutrient content of poultry takeaway meals was more balanced compared with other meals assessed, and salt and fat were excessive in mixed meat meals. In addition, meatless takeaway meals tended to have high fat content because of excess vegetable oil added for better taste.
Takeaway meals should have lower contents of energy, fat, carbohydrate, and salt and higher contents of whole grains, vegetables, fruits, dairy products, and eggs. Attention should be paid to the high energy density of the fried dish set meal to prevent resultant health problems such as obesity. Consumers, takeaway outlets, and government agencies need to work together to address the health problems.
外卖的普及导致了健康问题。为了分析中国成都流行外卖餐的基本营养成分和组成。
我们随机从外卖平台上收集了 105 份外卖餐。评估了谷物、蔬菜和肉类等食材的质量并称重。然后将样品均质化，并按照 AOAC 官方分析方法检测营养成分。
与中国和美国膳食参考摄入量相比，平均能量、蛋白质、盐、脂肪、维生素和可利用碳水化合物的含量超过了一份外卖餐的膳食推荐量。相比之下，全谷物、蔬菜、水果、乳制品、蛋、矿物质和膳食纤维的含量不足。不同烹饪方法和肉类制作的外卖餐的食物成分和基本营养成分存在差异。炒饭的营养价值最低。炒菜套餐的能量密度高。与评估的其他餐相比，禽肉外卖餐的营养成分更均衡，而混合肉餐的盐和脂肪含量过高。此外，由于添加了过量的植物油以改善口感，无肉外卖餐往往脂肪含量较高。
外卖餐应降低能量、脂肪、碳水化合物和盐的含量，增加全谷物、蔬菜、水果、乳制品和蛋的含量。应注意炒菜套餐的高能量密度，以预防肥胖等健康问题。消费者、外卖店和政府机构需要共同努力解决健康问题。
