Submitted to: Procedia Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/29/2013
Publication Date: 5/29/2013
Citation: Nickle, M.S., Pehrsson, P.R. 2013. USDA updates nutrient values for fast food pizza. Procedia Food Science. 2:87-92.
Technical Abstract: Consumption of quick service pizza has increased as Americans are spending more on food away from home. Pizza is consistently a primary Key Food in the USDA National Food and Nutrient Analysis Program (NFNAP) because it is a contributor of more than 14 nutrients of public health significance to the U.S. diet. The USDA Nutrient Data Laboratory collected samples of the two leading fast food pizza chains to monitor and update changes in this popular food. Both brands of cheese (regular, thick, and thin crust) and pepperoni (regular and thick crust) pizzas were collected in 12 nationwide locations in 2003-04 and again in 2010. Sample units of pizzas were prepared for analysis of proximates, vitamins, minerals and fatty acids using NFNAP protocols. Analytical samples and quality control materials were analyzed by USDA-qualified laboratories using AOAC approved methods. Nutrient data were statistically evaluated (p<0.05) to compare similar pizzas from different years. Based on these analyses, values for various nutrients changed. For example, both brands of cheese, thin crust pizzas showed a significant increase in sodium (p<0.014). Across all pizza types, brand A pizzas showed a significant increase in iron (p<0.0009-0.036) and potassium (p<0.001-0.013). Total sugars, fiber, cholesterol, and fat values significantly increased or decreased by brand and pizza type. These analyses provide current, accurate, nationally representative data for high consumption foods in the U.S. and are included in the USDA Nutrient Database for Standard Reference 24 as part of an effort to monitor changes in nutrient profiles for popular foods.