Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds, UK.
Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds, UK.
Nutrition. 2024 Dec;128:112538. doi: 10.1016/j.nut.2024.112538. Epub 2024 Jul 23.
To examine meals provided by meal kit delivery services (MKDS) and to evaluate their nutritional composition.
In this cross-sectional study, the nutritional composition of meals (n 497) from MKDS in the UK, was considered. Energy and nutrient content were compared to dietary guidelines; meals were profiled for fat, saturated fat, total sugars, and salt content.
There was a large range in the energy and nutrient content of meals. The levels of saturated fat per serving ranged from 0.4 to 28.0 g (Mdn = 9.0 g), and salt content ranged from 0.2 to 6.4 g (Mdn = 2.2 g). Over half of the meals were profiled as high for fat (51.3%), saturated fat (62.2%) and salt (64.4%). Notably, protein content per portion was high (Mdn = 34.0 g), and dietary fiber content was low (Mdn = 6.4 g). Meals, which had been distinguished by the providers with "health-based" descriptors or tags, had a better nutritional profile for fat, saturated fat, and salt, than other meals; nevertheless, many "health-based" meals profiled high for salt (46.5%) and saturated fat (40.4%).
Recipes from MKDS should be revised to improve their nutritional composition; specifically, reductions in salt and saturated fat content and an increase in dietary fiber are needed. Given the variation in the nutritional composition of meals, work is also needed to ascertain the main factors influencing selections made by consumers, and the relevance of guidance and information to support this.
研究餐盒配送服务（MKDS）提供的餐食，并评估其营养成分。
在这项横断面研究中，考虑了英国 MKDS 餐食的营养成分。比较了能量和营养素含量与饮食指南的差异；对餐食的脂肪、饱和脂肪、总糖和盐含量进行了分析。
餐食的能量和营养素含量差异很大。每份餐食的饱和脂肪含量范围从 0.4 克到 28.0 克（中位数为 9.0 克），盐含量范围从 0.2 克到 6.4 克（中位数为 2.2 克）。超过一半的餐食被归类为高脂肪（51.3%）、高饱和脂肪（62.2%）和高盐（64.4%）。值得注意的是，每份餐食的蛋白质含量较高（中位数为 34.0 克），膳食纤维含量较低（中位数为 6.4 克）。那些被供应商贴上“基于健康”描述符或标签的餐食，其脂肪、饱和脂肪和盐的营养成分更优；然而，许多“健康型”餐食的盐（46.5%）和饱和脂肪（40.4%）含量仍然较高。
MKDS 的食谱需要进行修订，以改善其营养成分；具体来说，需要减少盐和饱和脂肪的含量，增加膳食纤维的含量。鉴于餐食营养成分的差异，还需要研究确定影响消费者选择的主要因素，以及指导和信息的相关性，以支持这一点。
