Nutritional composition of takeaway food in the UK. Issue 5 (19th August 2014)

• Record Type: Journal Article
• Authors: Jaworowska, Agnieszka; Blackham, Toni M; Long, Rachel; Taylor, Catherine; Ashton, Matthew; Stevenson, Leonard; Davies, Ian
• Editors: Ganji, Vijay
• Is Part Of: Nutrition & food science. Volume 44:Issue 5(2014)
• Publication Date: 2014-08-19
• Subjects: Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-08-2013-0093
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: Fast food has a poor nutritional profile; research has focused on the major catering chains with limited data on takeaway food from independent establishments. Therefore, the present study determined the nutritional profile of popular takeaway meals in the UK. Design/methodology/approach: Random samples of takeaway meals were purchased from small, independent takeaway establishments. Multiple samples of 27 different takeaway meals, from Indian, Chinese, Kebab, Pizza, and English style establishments (n = 489) were analysed for portion size, energy, protein, carbohydrate, total fat, salt, and total sugars. Findings: Takeaway meals were inconsistent with UK dietary recommendations; Pizzas revealed the highest energy content and Chinese meals were lowest in total fat. However, there was a high degree of variability between and within categories but the majority of meals were excessive for portion size, energy, macronutrients, and salt. Research limitations/implications: The present study focused on energy, macronutrients, salt, and total sugars future research should analyse the quality of fat and carbohydrates and micronutrients to provide a more detailed nutritional profile of takeaway food. Practical implications: The nutritional variability between establishments suggests that recipe reformulation should be explored in an attempt to improve the nutritional quality of takeaway foods. In addition, portion size reduction could favour both the consumer and the industry. Originality/value: This is the first study to analyse energy and macronutrient content of independent takeaway meals in the UK.