Department of Nutrition, Harvard T.H. Chan School of Public Health, 677 Huntington Ave, Boston, MA02115, USA.
Department of Health Policy and Management, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
Public Health Nutr. 2021 Apr;24(6):1240-1247. doi: 10.1017/S1368980021000112. Epub 2021 Jan 12.
To examine the prevalence and nutrient composition of menu offerings targeted to customers with dietary restrictions at US fast casual and full-service chain restaurants.
We used 2018 data from MenuStat, a database of nutrient information for menu items at large US chain restaurants. Five alternative diets were examined: gluten-free, low-calorie, low-carbohydrate, low-fat and vegetarian. Diet offerings were identified by searching MenuStat item descriptions and reviewing online menus. For each diet, we reported counts and proportions. We used bootstrapped multilevel models to examine differences in predicted mean kilojoules, saturated fat, Na and sugars between diet and non-diet menu items.
Forty-five US fast casual and full-service chain restaurants in 2018 (including 6419 items in initial analytic sample across small plates, salads and main dishes).
None.
The most prevalent diets were gluten-free (n 631, 9·8 % of menu items), low-calorie (n 306, 4·8 %) and vegetarian (n 230, 3·6 %). Compared with non-diet counterparts, low-calorie main dishes had significantly lower levels of all nutrients examined and vegetarian main dishes had significantly lower levels of all nutrients except saturated fat. Gluten-free small plates had significantly fewer kilojoules, grams of saturated fat and milligrams of Na compared with non-diet small plates.
A small proportion of fast casual and full-service restaurant menus are targeted towards customers with dietary restrictions. Compared with non-diet items, those classified as gluten-free, low-calorie or vegetarian generally have healthier nutrient profiles, but overall nutrient values are still too high for most menu items, regardless of dietary label.
调查美国快餐和全方位服务连锁餐厅针对有饮食限制顾客的菜单供应的流行程度和营养成分。
我们使用了 2018 年 MenuStat 的数据，这是一个美国大型连锁餐厅菜单项目营养信息数据库。我们检查了五种替代饮食：无麸质、低热量、低碳水化合物、低脂肪和素食。通过搜索 MenuStat 项目描述并查看在线菜单来确定饮食供应。对于每种饮食，我们报告了数量和比例。我们使用自举分层模型来检查饮食和非饮食菜单项目之间预测平均千焦耳、饱和脂肪、钠和糖的差异。
2018 年的 45 家美国快餐和全方位服务连锁餐厅（包括初始分析样本中 6419 种小盘子、沙拉和主菜）。
无。
最流行的饮食是无麸质（n=631，占菜单项目的 9.8%）、低热量（n=306，占 4.8%）和素食（n=230，占 3.6%）。与非饮食相比，低热量主菜的所有检查营养素水平显著较低，而素食主菜的所有营养素水平除了饱和脂肪外均显著较低。与非饮食小盘子相比，无麸质小盘子的千焦耳、饱和脂肪和毫克钠的含量明显更少。
快餐和全方位服务连锁餐厅的菜单中只有一小部分针对有饮食限制的顾客。与非饮食项目相比，那些被归类为无麸质、低热量或素食的项目通常具有更健康的营养成分，但总体营养值仍然太高，大多数菜单项目都无法达到，无论是否有饮食标签。
