Sodium and Saturated Fat Content of Children’s Foods at Top-selling U.S. Chain Restaurants in 2017 (P04-150-19)

Abstract

ObjectivesTo understand the nutritional landscape of restaurant meals targeted to children, the nutrient content of common menu categories, such as sandwiches, were collected from top U.S. chain restaurants. Median sodium and saturated fat content of restaurant entrees, sandwiches (including burgers), and pizzas were compared to U.S. dietary recommendations. Mean sodium and saturated fat per 100 kilocalories were also compared by menu category and restaurant type (limited service and full service). MethodsNutrient data was obtained from publicly available menu and nutrition information collected in 2017 from websites of top-selling U.S. chain restaurants. Foods were categorized using menu category definitions in MenuStat, a restaurant nutrition database created by the New York City Department of Health and Mental Hygiene. Linear regression was used to identify differences in nutrient density by menu category and restaurant type. ResultsThe dataset contained 356 entrees, 28 pizzas, 162 sandwiches and burgers from 64 top U.S. chain restaurants that have online nutrition information with menu items aimed for children. Median (Q1, Q3) milligrams of sodium were 780 (500, 1150) for entrees, 1000 (797.5, 1272.5) for pizzas, and 850 (613, 1160) for sandwiches and burgers respectively. Median (Q1, Q3) grams of saturated fat were 4.25 (2, 8) for entrees, 8 (6, 11.25) for pizzas, and 6 (3.5, 10.75) for sandwiches and burgers. Fifty-one % of entrees, 89% of pizzas, and 73% of sandwiches have >10% of calories from saturated fat, whereas the 2015–2020 Dietary Guidelines for Americans recommended consuming <10% of calories per day from saturated fat. Predicted mean saturated fat in grams per 100 kcal for sandwiches and burgers was lower in limited service (1.51, 95% CI: 1.37, 1.65) compared to full service restaurants (2.08, 95% CI: 1.88, 2.29). However, this difference may be related to serving size which was not available for 83% of menu items. ConclusionsWith more Americans purchasing meals outside the home and the availability of restaurant nutrition information, examination of nutrient content and serving size for restaurant foods can help to identify areas for nutritional improvement for meals targeted to children. Funding SourcesU.S. Food and Drug Administration and an appointment to FDA administered by the Oak Ridge Institute for Science and Education through an interagency agreement between the U.S. Department of Energy and FDA.