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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #365623
Research Project: Energy Regulation and Obesity

Location: Jean Mayer Human Nutrition Research Center On Aging

Title: Fast-food offerings in the United States in 1986, 1991, and 2016 show large increases in food variety, portion size, dietary energy, and selected micronutrients

Author
item MCCRORY, MEGAN - Boston University
item HARBAUGH, ALLEN - Boston University
item APPEADU, SARAH - Boston University
item ROBERTS, SUSAN - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Journal of the Academy of Nutrition and Dietetics
Publication Type: Review Article
Publication Acceptance Date: 12/11/2018
Publication Date: 2/27/2019
Citation: McCrory, M.A., Harbaugh, A.G., Appeadu, S., Roberts, S.B. 2019. Fast-food offerings in the United States in 1986, 1991, and 2016 show large increases in food variety, portion size, dietary energy, and selected micronutrients. Journal of the Academy of Nutrition and Dietetics. 119(6):923-933. https://doi.org/10.1016/j.jand.2018.12.004.
DOI: https://doi.org/10.1016/j.jand.2018.12.004

Interpretive Summary: Fast-food may be an important factor in the obesity epidemic. This study is a detailed analysis of changes over time in fast-food menu offerings over 30 years, including food variety (number of items as a proxy), portion size, energy, energy density, and selected micronutrients. The results demonstrate broadly detrimental changes in fast-food restaurant offerings over a 30-year span including increasing variety, portion size, energy, and sodium content. Further research is needed to identify effective strategies that may help consumers reduce energy intake from fast-food restaurants as part an overall healthy diet.

Technical Abstract: Background: US national survey data shows fast food accounted for 11% of daily caloric intake in 2007-2010. Objective: To provide a detailed assessment of changes over time in fast-food menu offerings over 30 years, including food variety (number of items as a proxy), portion size, energy, energy density, and selected micronutrients (sodium, calcium, and iron as percent daily value [%DV]), and to compare changes over time across menu categories (entrees, sides, and desserts). Design: Fast-food entrees, sides, and dessert menu item data for 1986, 1991, and 2016 were compiled from primary and secondary sources for 10 popular fast-food restaurants. Statistical Analysis: Descriptive statistics were calculated. Linear mixed-effects analysis of variance was performed to examine changes over time by menu category. Results: From 1986 to 2016, the number of entrees, sides, and desserts for all restaurants combined increased by 226%. Portion sizes of entrees (13 g/decade) and desserts (24 g/decade), but not sides, increased significantly, and the energy (kilocalories) and sodium of items in all three menu categories increased significantly. Desserts showed the largest increase in energy (62 kcal/decade), and entrees had the largest increase in sodium (4.6% DV/decade). Calcium increased significantly in entrees (1.2%DV/decade) and to a greater extent in desserts (3.9% DV/decade), but not sides, and iron increased significantly only in desserts (1.4% DV/decade). Conclusions: These results demonstrate broadly detrimental changes in fast-food restaurant offerings over a 30-year span including increasing variety, portion size, energy, and sodium content. Research is needed to identify effective strategies that may help consumers reduce energy intake from fast-food restaurants as part of measures to improve dietary-related health issues in the United States.