Saturated and trans-fatty acids in UK takeaway food |
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| Authors: | Ian Glynn Davies Toni Blackham Agnieszka Jaworowska Catherine Taylor Matthew Ashton Leonard Stevenson |
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| Affiliation: | 1. School of Sports Studies, Leisure and Nutrition, Faculty of Education, Health and Community, Liverpool John Moores University, Liverpool, UK;2. Department of Life and Sports Science;3. School of Engineering and Science, University of Greenwich, London, UK;4. Trading Standards, Knowsley Council/NHS, Liverpool, UK |
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| Abstract: | The aim of the study was to analyze the saturated fatty acid (SFA) and trans-fatty acid (TFA) contents of popular takeaway foods in the UK (including English, pizza, Chinese, Indian and kebab cuisine). Samples of meals were analyzed by an accredited public analyst laboratory for SFA and TFA. The meals were highly variable for SFA and TFA. English and Pizza meals had the highest median amount of SFA with 35.7?g/meal; Kebab meals were high in TFA with up to 5.2?g/meal. When compared to UK dietary reference values, some meals exceeded SFA and TFA recommendations from just one meal. Takeaway food would be an obvious target to reduce SFA and TFA contents and increase the potential of meeting UK recommendations. Strategies such as reformulation and smaller takeaway portion sizes warrant investigation. |
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| Keywords: | Consume eating patterns fast food non-communicable disease out of home food |
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