MasterChef recipes and takeaway foods: How do they compare?

Abstract

ObjectiveTo examine the nutrient content and macronutrient percentages of meals representing two ends of the popular food spectrum, namely ‘fine dining’ recipes from MasterChef Australia (a television program), and Australian fast food meals, to determine commonalities and how they compare to nutrient recommendations. DesignAnalysis of the nutritional composition of main meals and recipes from six seasons of MasterChef Australia and seven most popular Australian fast food outlets. ResultsNutritional composition of 63 meals from MasterChef Australia and 186 meals from seven Australian fast food outlets were analysed. Macronutrient percentages were compared. Micronutrient intakes were also compared to Nutrient Reference Values (NRVs; per 1000 kJ). MasterChef recipes were significantly higher in protein (p = 0.001), fat (p < 0.001) and lower in carbohydrate (p < 0.001) than fast food meals. Many micronutrients as well as fibre were lower than NRVs with fast food meals providing fewer micronutrients than MasterChef recipes. ConclusionsThe results indicate there are commonalities in the macronutrient percentages of highly palatable meals from mass market and prestige ends of the food spectrum. The high fat and saturated fat levels of both cuisine types coupled with poor fibre and micronutrient density is concerning given the meals popularity and the high rates of nutrition-related diseases.