Trends in the Nutrition Profile of Menu Items at Large Burger Chain Restaurants.
Trends in the Nutrition Profile of Menu Items at Large Burger Chain Restaurants.
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DOI：
10.1016/j.amepre.2020.01.012
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发表时间：
2020-06
影响因子：
5.5
通讯作者：
Gearhardt AN
中科院分区：
文献类型：
--
作者：
Wolfson JA;Leung CW;Gearhardt AN
近年来，包括顶级汉堡连锁店在内的快餐店已经减少了某些菜单项的卡路里含量。然而，餐厅菜单的营养成分随时间变化的程度尚不清楚。从 MenuStat 项目获取了 2012 年至 2016 年美国 14 家收入最高的汉堡快餐连锁店菜单上 2,472 种食品的数据，并于 2019 年进行了分析。对营养概况指数得分进行了估算，并将其用于将食品分类为健康食品（≥64 分，共 100 分）。广义线性模型检查了所有年份（2012-2016）提供的菜品中健康菜单菜品的平均分和比例，以及仅将 2012 年提供的菜品与随后几年新推出的菜品进行比较。总体而言，2012 年至 2016 年期间，<20% 的菜单项被归类为健康食品，没有变化 (p=0.91)。在整个研究期间，所有食品（约 50 分，p=0.58）和儿童菜单项目（约 56 分，p=0.73）的平均营养状况指数得分相对稳定。营养概况指数得分或健康食品比例的唯一显着变化是菜单食品变得不那么健康。在大型连锁汉堡餐厅，大多数食物都是不健康的，菜单的整体营养状况从 2012 年到 2016 年保持不变。未来的研究应该在更长的时间内在更大、更多样化的餐厅样本中检查餐厅菜单的营养状况，并检查在使用其他营养质量衡量标准时结果是否稳健。
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.
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DOI：
10.1016/s0002-8223(03)01086-1
发表时间：
2003-10-01
影响因子：
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作者：
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通讯作者：
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