Takeaway Meals Research Articles

Does an elite education benefit health? Findings from the 1970 British Cohort Study.

Background: Attending private school or a higher-status university is thought to benefit future earnings and occupational opportunities. We examined whether these measures were beneficially related to health and selected health-related behaviours in midlife. Methods: Data were from up to 9799 participants from the 1970 British birth Cohort Study. The high school attended (private, grammar or state) was ascertained at 16 years, and the university attended reported at 42 years [categorised as either higher (Russell Group) or normal-status institutions]. Self-reported health, limiting illness and body mass index (BMI) were reported at 42 years, along with television viewing, take-away meal consumption, physical inactivity, smoking and high risk alcohol drinking. Associations were examined using multiple regression models, adjusted for gender and childhood socioeconomic, health and cognitive measures. Results: Private school and higher status university attendance were associated with favourable self-rated health and lower BMI, and beneficially associated with health-related-behaviours. For example, private school attendance was associated with 0.56 [95% confidence interval (CI): 0.48, 0.65] odds of lower self-rated health [odds ratio (OR) for higher-status university: 0.32 (0.27, 0.37)]. Associations were largely attenuated by adjustment for potential confounders, except for those of private schooling and higher-status university attendance with lower BMI and television viewing, and less frequent take-away meal consumption. Conclusions: Private school and higher-status university attendance were related to better self-rated health, lower BMI and multiple favourable health behaviours in midlife. Findings suggest that type or status of education may be an important under-researched construct to consider when documenting and understanding socioeconomic inequalities in health.

The importance of taste on dietary choice, behaviour and intake in a group of young adults

The ‘taste of food’ plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intake is limited, particularly in young adults. Therefore, in this study a total of 1306 Australian university students completed questionnaires assessing dietary behaviors (such as how important taste was on food choice) and frequency of food consumption over the prior month. Diet quality was also assessed using a dietary guideline index. Participants had a mean age of 20 ± 5 years, Body Mass Index (BMI) of 22 ± 3 kg/m2, 79% were female and 84% Australian. Taste was rated as being a very or extremely important factor for food choice by 82% of participants. Participants who rated taste as highly important, had a poorer diet quality (p = 0.001) and were more likely to consume less fruit (p = 0.03) and vegetables (p = 0.05). Furthermore, they were significantly more likely to consume foods high in fat, sugar and salt, including chocolate and confectionary, cakes and puddings, sweet pastries, biscuits, meat pies, pizza, hot chips, potato chips, takeaway meals, soft drink, cordial and fruit juice (p = 0.001–0.02). They were also more likely to consider avoiding adding salt to cooking (p = 0.02) and adding sugar to tea or coffee (p = 0.01) as less important for health. These findings suggest that the importance individuals place on taste plays an important role in influencing food choice, dietary behaviors and intake.

Consumption of takeaway meals and risk markers for coronary heart disease, type 2 diabetes, and obesity in children aged 9–10 years: a cross-sectional study

BackgroundFrequent consumption of takeaway meals is associated with increased risks of coronary heart disease, type 2 diabetes, and obesity in adults, but little is known about such risks in childhood. This study aimed to assess whether consumption of takeaway meals is linked to chronic disease in childhood. MethodsA cross-sectional study of UK schoolchildren aged 9–10 years (Year 5) was carried out in a sample of 85 primary schools in London, Birmingham, and Leicester, with a high prevalence of ethnic minority pupils (black African-Caribbean or South Asian). All children in Year 5 classes were invited to participate. Children self-reported their frequency of consumption of takeaway meals, completed a 24 h dietary recall, had anthropometric measurements taken, and provided a fasting blood sample. Analyses were done with multilevel linear modelling allowing for clustering at school level. Ethics approval was obtained and written informed consent secured for all participants. FindingsAmong 3679 invited children, 2529 participated (69% response rate), of whom 1948 (77%) had complete data (1023 girls, 52%). They included similar numbers of children of white European (n=475), black African-Caribbean (496), South Asian (495), and other ethnic origins (482); 499 (26%) never or hardly ever consumed a takeaway meal, 894 (46%) did so less than once per week, and 555 (28%) once or more per week. In analyses adjusted for age, sex, month, school, ethnic group, and socioeconomic status, children who reported eating a takeaway meal once or more per week had higher mean total cholesterol and LDL cholesterol, by 0·09 mmoL/L (95% CI 0·01–0·18) and by 0·10 mmoL/L (0·02–0·18), respectively, than did children who never or hardly ever ate a takeaway meal; their mean fat mass index was also higher (by 5·06%, 95% CI 0·53–9·79). Mean total cholesterol, LDL cholesterol, and fat mass index in the never or hardly ever group were 4·44 mmoL/L, 2·58 mmoL/L, and 2·01 kg/m5, respectively. Children who reported more frequent consumption of takeaway meals had substantially higher intakes of energy, fat (percent of energy), and saturated fat (percent of energy), and lower starch, protein, and micronutrient intakes. InterpretationFrequent consumption of takeaway meals in childhood is common and is associated with higher intakes of saturated fat and higher concentrations of LDL cholesterol. This research adds to growing evidence of the adverse health effects of takeaway meals. FundingThis research was supported by the National Institute for Health Research (NIHR) Collaboration for Leadership in Applied Health Research and Care (South London) and by grants from Diabetes UK and the Wellcome Trust.

Frequency and socio-demographic correlates of eating meals out and take-away meals at home: cross-sectional analysis of the UK national diet and nutrition survey, waves 1-4 (2008-12).

BackgroundFood prepared out-of-home tends to be less healthful than food prepared at home, with a positive association between frequency of consumption and both fat intake and body fatness. There is little current data on who eats out-of-home food. We explored frequency and socio-demographic correlates of eating meals out and take-away meals at home, using data from a large, UK, population representative study.MethodsData were from waves 1–4 of the UK National Diet and Nutrition Survey (2008–12). Socio-demographic variables of interest were gender, age group, and socio-economic position. Self-reported frequency of consuming meals out and take-away meals at home was categorised as: less than once per week and once per week or more. Analyses were performed separately for adults (aged 18 years or older) and children.ResultsData from 2001 adults and 1963 children were included. More than one quarter (27.1%) of adults and one fifth (19.0%) of children ate meals out once per week or more. One fifth of adults (21.1%) and children (21.0%) ate take-away meals at home once per week or more. There were no gender differences in consumption of meals out, but more boys than girls ate take-away meals at home at least weekly. The proportion of participants eating both meals out and take-away meals at home at least weekly peaked in young adults aged 19–29 years. Adults living in more affluent households were more likely to eat meals out at least once per week, but children living in less affluent households were more likely to eat take-away meals at home at least once per week. There was no relationship between socio-economic position and consumption of take-away meals at home in adults.ConclusionsOne-fifth to one-quarter of individuals eat meals prepared out-of-home weekly. Interventions seeking to improve dietary intake by reducing consumption of out-of-home food may be more effective if tailored to and targeted at adults aged less than 30 years. It may also be important to develop interventions to help children and adolescents avoid becoming frequent consumers of out-of-home food.

Increased takeaway meal consumption increases dietary energy, salt and fat

Increased takeaway meal consumption increases dietary energy, salt and fat

Behavioral mediators of weight loss in the SHED-IT community randomized controlled trial for overweight and obese men.

Little is known about which behavioral strategies are most important to target in weight loss interventions for men. The aim of the current study was to identify behavioral mediators of weight loss in the male-only Self-Help, Exercise, and Diet using Information Technology (SHED-IT) community weight loss study. A randomized controlled trial with 159 overweight/obese men [mean (SD) age = 47.5 (11.0) years; body mass index = 32.7 (3.5) kg/m(2)] assessed at baseline, 3months (post-test) and 6months (follow-up). In an intention-to-treat, multiple-mediator model, the significant intervention effect on weight at 6months (-3.70kg; p < 0.001) was mediated by increases in physical activity (steps/day) and decreases in takeaway meals (kJ/day) and portion size at 3months. The largest mediation effect was for physical activity (-0.6kg; 95% confidence interval -1.4, -0.1). Overall, the targeted mediators accounted for 47.0% of the intervention's effect on weight. Step counts, takeaway food consumption, and portion sizes may be key areas to target in future weight loss programs for men (ACTRN12610000699066).

Nutritional composition of takeaway food in the UK

Purpose – This paper aims to determine the nutritional profile of popular takeaway meals in the UK. Fast food has a poor nutritional profile; research has focused on the major catering chains, with limited data on takeaway food from independent establishments. Design/methodology/approach – Random samples of takeaway meals were purchased from small, independent takeaway establishments. Multiple samples of 27 different takeaway meals, from Indian, Chinese, kebab, pizza and English-style establishments (n = 489), were analysed for portion size, energy, protein, carbohydrate, total fat, salt and total sugars. Findings – Takeaway meals were inconsistent with UK dietary recommendations; pizzas revealed the highest energy content, and Chinese meals were lowest in total fat. However, there was a high degree of variability between and within categories, but the majority of meals were excessive for portion size, energy, macronutrients and salt. Research limitations/implications – The present study focused on energy, macronutrients, salt and total sugars. Future research should analyse the quality of fat and carbohydrates and micronutrients to provide a more detailed nutritional profile of takeaway food. Practical implications – The nutritional variability between establishments suggests that recipe reformulation should be explored in an attempt to improve the nutritional quality of takeaway foods. In addition, portion size reduction could favour both the consumer and the industry. Social implications – Takeaway outlets do not provide nutritional information; due to the excessive nutritional profiles, regular intake may increase the risk of non-communicable disease. Therefore, there is a pressing need for this provision to help consumers make conscious food choices. Originality/value – This is the first study to analyse energy and macronutrient content of independent takeaway meals in the UK.

Prediction of gestational weight gain - a biopsychosocial model.

To examine the influence of health behaviours and psychological well-being on gestational weight gain using a biopsychosocial model. A prospective cohort study of pregnant women consecutively recruited at their first antenatal care visit. A self-administered questionnaire was used to collect data on health behaviours and psychological well-being in early pregnancy. Linear regression and logistic regression were used to identify predictors of total weight gain in kilograms and weight gain outside the current Institute of Medicine recommendations, respectively. A maternity hospital in the Republic of Ireland. Data on 799 women were analysed. Pre-pregnant BMI ≥30·0 kg/m2, short stature, parity >0, decreased food intake and absence of health insurance predicted lower absolute gestational weight gain, while foreign nationality, consumption of takeaway meals more than once weekly and increased food intake predicted higher absolute gestational weight gain. Overweight and obesity, foreign nationality, increased food intake and height >170 cm were risk factors for excessive weight gain, while antenatal depression was protective against excessive weight gain. Notably, physical activity measures were not related to the gestational weight gain outcomes. Pre-pregnancy overweight and increased food intake were the strongest predictors of excessive gestational weight gain. None of the psychological well-being measures examined, with the exception of antenatal depression, was associated with any of the weight gain outcomes. The behavioural predictors of gestational weight gain were increased food intake and takeaway consumption. Public health promotions should target pre-pregnancy BMI and pregnancy-associated change in food intake.

Foodborne cereulide causes beta-cell dysfunction and apoptosis.

Aims/HypothesisTo study the effects of cereulide, a food toxin often found at low concentrations in take-away meals, on beta-cell survival and function.MethodsCell death was quantified by Hoechst/Propidium Iodide in mouse (MIN6) and rat (INS-1E) beta-cell lines, whole mouse islets and control cell lines (HepG2 and COS-1). Beta-cell function was studied by glucose-stimulated insulin secretion (GSIS). Mechanisms of toxicity were evaluated in MIN6 cells by mRNA profiling, electron microscopy and mitochondrial function tests.Results24 h exposure to 5 ng/ml cereulide rendered almost all MIN6, INS-1E and pancreatic islets apoptotic, whereas cell death did not increase in the control cell lines. In MIN6 cells and murine islets, GSIS capacity was lost following 24 h exposure to 0.5 ng/ml cereulide (P<0.05). Cereulide exposure induced markers of mitochondrial stress including Puma (p53 up-regulated modulator of apoptosis, P<0.05) and general pro-apoptotic signals as Chop (CCAAT/-enhancer-binding protein homologous protein). Mitochondria appeared swollen upon transmission electron microscopy, basal respiration rate was reduced by 52% (P<0.05) and reactive oxygen species increased by more than twofold (P<0.05) following 24 h exposure to 0.25 and 0.50 ng/ml cereulide, respectively.Conclusions/InterpretationCereulide causes apoptotic beta-cell death at low concentrations and impairs beta-cell function at even lower concentrations, with mitochondrial dysfunction underlying these defects. Thus, exposure to cereulide even at concentrations too low to cause systemic effects appears deleterious to the beta-cell.

Home environmental determinants of children's fruit and vegetable consumption across different SES backgrounds

To investigate the association between home environmental determinants of fruit and vegetable consumption with childhood overweight separately for low, medium and high social economic status (SES) families. A cross-sectional study was carried out in 2006 among 4072 children aged 4-13 years in the city of Zwolle, the Netherlands. Of these children, data were available on measured height and weight, and from a parental questionnaire, on sociodemographic characteristics and children's fruit and vegetables intake. Associations were studied using logistic regression analyses. Not eating the recommended amounts of vegetables daily was associated with overweight for children with a low SES background (odds ratio [OR]: 1.17; 95% confidence interval [CI]: 0.66-2.07) and medium SES background (OR: 1.73; 95% CI: 1.20-2.49). Eating < 2 pieces of fruit daily was associated with a lower OR for overweight among children with a high SES background (OR: 0.66; 95% CI: 0.50-0.88). Determinants of eating vegetables < 7 d were: permission to take candy without asking, eating at the table < 7 d per week, eating a takeaway meal ≥ 1 d per week, eating a home cooked meal < 6 d per week and cooking together with caregiver less than 5 d per week. Interventions regarding vegetable consumption should be tailored to families with low and medium SES background. The most promising avenues for intervention seem to be (i) to prevent eating takeaway meals on a weekly basis and, (ii) to promote eating a home cooked meal at the table and (iii) to involve children in the cooking process. Interventions should support parents in making these home environmental changes.

Foodborne cereulide causes beta cell dysfunction and apoptosis

Aims/Hypothesis: To study the effects of cereulide, a food toxin often found at low concentrations in take-away meals, on beta-cell survival and function. Methods: Cell death was quantified by Hoechst/Propidium Iodide in mouse (MIN6) and rat (INS-1E) beta-cell lines, whole mouse islets and control cell lines (HepG2 and COS-1). Beta-cell function was studied by glucose-stimulated insulin secretion (GSIS). Mechanisms of toxicity were evaluated in MIN6 cells by mRNA profiling, electron microscopy and mitochondrial function tests. Results: 24 h exposure to 5 ng/ml cereulide rendered almost all MIN6, INS-1E and pancreatic islets apoptotic, whereas cell death did not increase in the control cell lines. In MIN6 cells and murine islets, GSIS capacity was lost following 24 h exposure to 0.5 ng/ml cereulide (P,0.05). Cereulide exposure induced markers of mitochondrial stress including Puma (p53 up-regulated modulator of apoptosis, P,0.05) and general pro-apoptotic signals as Chop (CCAAT/-enhancer-binding protein homologous protein). Mitochondria appeared swollen upon transmission electron microscopy, basal respiration rate was reduced by 52% (P,0.05) and reactive oxygen species increased by more than twofold (P,0.05) following 24 h exposure to 0.25 and 0.50 ng/ml cereulide, respectively. Conclusions/Interpretation: Cereulide causes apoptotic beta-cell death at low concentrations and impairs beta-cell function at even lower concentrations, with mitochondrial dysfunction underlying these defects. Thus, exposure to cereulide even at concentrations too low to cause systemic effects appears deleterious to the beta-cell.

Fast-food consumption and body weight. Evidence from the UK

This work examines the role of fast-food consumption on body weight in the United Kingdom, by means of two recent waves from the British Household Panel Survey. We use quantile regression to examine whether increases in consumption of this unhealthy food category affect differently individuals located at selected quantiles of the body mass index distribution. Our results support some findings in the literature, but also point to new conclusions. Quantile regression estimates suggest that fast-food consumption affects individuals with higher body mass index more heavily, especially women. Irrespective of gender, we also find a negative and significant correlation between the price of take-away meals and snacks and weight. Some policy implications are discussed on the basis of our main results.

Reactions, Regulation and Risk: protecting consumers with food allergies and intolerances

With the prevalence of food allergies rising in many countries including the UK and statistics showing a situation where one in five meals claiming to be 'peanut free' actually contain peanut, new regulations need to be put in place to protect consumers. Hazel Gowland of Allergy Action explores the new food regulations on the horizon and explains the challenges these new rules will face.In February 2013, Cumbria Trading Standards officers prosecuted a supplier of catering ingredients which had sold peanut labelled as almond to takeaway businesses. The offence was to have 'falsely described' two chicken masala meals as peanut free, when they contained peanut.1 Ground almond (which is the traditional ingredient used in this kind of dish) is typically two to three times more expensive than ground peanut or peanut flour. In addition, whilst many people allergic to tree nuts such as almond are also allergic to peanuts, the two are not the same. Peanuts are a legume - botanically and in food law,2 they must not be confused with nuts such as almonds.3 Unfortunately, some food handlers may also be misled by the fact that 'groundnut' is a synonym of peanut.ReactionsThe Anaphylaxis Campaign, the UK charity supporting those at risk from severe allergies,4 collects data on which foods its members are avoiding. Peanut is by far the most commonly avoided food. There is also evidence that it causes more severe reactions in some people. Unexpected peanut in curries and other takeaway meals has caused a number of fatal and near-miss reactions in the past.5 Coroners' investigations have led to analysis of retained meals and ingredients taken from catering suppliers and takeaways.6 In the sampling survey undertaken by Cumbrian Trading Standards and other local authorities, one meal in five sold as 'peanut free' actually contained peanut.7 This reflects results from previous sampling projects in Lancashire in 2004, Northern Ireland and elsewhere.Food allergen avoidanceThe prevalence of food allergy is reported to be rising in many countries including the UK, with approximately 3-4% of adults and 6-8% of children affected.8 In addition, according to Coeliac UK, at least one person in 100 has coeliac disease and needs to avoid gluten. Since 2002 in England, there has been a steady increase in the number of people requiring hospital treatment for anaphylactic shock due to an adverse food reaction,9 and about eight to ten people die from food allergies every year in the UK.5Most cases involve the consumption of food containing the allergen ingredient, usually unrecognised by the food supplier and/or the consumer. Common examples include milk powder in sauces, sorbets and mixes, nuts in bakery items and oils, and peanut butter/ground peanut in takeaway meals. The provision of accurate information about allergen ingredients is an essential food safety control for growing numbers of high risk consumers.RegulationExisting food law has been used to prosecute food businesses following an allergic reaction, or in cases where labelling, description or food safety practices failed to comply with the law and may have put food allergic, intolerant or coeliac consumers at risk. Selling food not of the substance demanded by the purchaser has been used in some cases,10 as has Falsely describing or presenting food.11 Other legislation used includes General Food Law 178/2002 EC12 and Health and Safety Law.13 Some consumers have even taken civil action against the food business operator, being awarded compensation and costs, and in some cases settling out of court. Sample UK cases were presented by Hazel Gowland and Michael Walker, an analytical chemist, at the 2011 Food Allergy Meeting of the European Academy of Allergology and Clinical Immunology.14New food law on the horizonFrom December 2014, all food business operators in the EU will have to provide ingredients about key food allergens to customers on request. …

Economic Costs and Benefits of Promoting Healthy Takeaway Meals at Workplace Canteens

Canteen Takeaway is a novel concept, which entails workplace canteens to utilise existing production capacity to supply packaged meals for employees to bring home. The concept has a potential to raise the average nutritional quality of employees’ diets. The purpose of the study is to assess the economic net gains for users, and for society as a whole, of promoting healthy canteen takeaway meals, using Danish workplaces as an example. The analytical framework for the study combines direct cost analyses, users’ willingness to pay estimated through a choice experiment and cost-of-illness methods to assess the net society costs and benefits associated with an extended use of canteen takeaway meals as a health promotion strategy. The results show that employees have a positive willingness to pay for health attributes in canteen takeaway meals, but with a minority having a highly negative willingness to pay for the canteen takeaway concept. The potential health effects of a healthy canteen takeaway programme are estimated to be positive, but modest in magnitude. The estimated costs of providing healthy canteen takeaway meals exceed the sum of average direct and indirect benefits. In conclusion, healthy CTA programmes seems to be an economically sustainable intervention at some workplaces, though the analysis does not fully support a full-scale implementation of healthy CTA programmes at Danish workplaces from a welfare economic perspective.

Effectiveness of Australia's Get Healthy Information and Coaching Service®: Translational research with population wide impact

ObjectiveWith increasing rates of non-communicable disease, there is a need for implementing population-wide, evidence-based interventions for improving behavioural risk factors. Telephone-based interventions provide one option. This study reports on the evaluation of the Australia's Get Healthy Information and Coaching Service®, to improve lifestyle behaviours, amongst a population-wide sample who completed the 6-month coaching programme. MethodsUsing a pre-post design, New South Wales participants who completed telephone-based coaching between February 2009 and December 2011 were included. Outcomes comprised self-reported weight, waist circumference, height, physical activity and dietary behaviours. Matched pair analyses and multivariate modelling were performed to assess behavioural changes. ResultsParticipants (n=1440) reported statistically significant improvements in weight (−3.9kg (5.1)); waist circumference (−5.0cm (6.0)); and Body Mass Index (−1.4 BMI units (1.8)); number of walking and moderate–vigorous physical activity sessions of ≥30min per week; number of vigorous physical activity sessions of ≥20min per week and servings of vegetables; fruit; take-away meals and sweetened drinks (all p<0.001). Improvements in weight, waist, moderate physical activity, fruit and vegetable and take-away meals consumption remained significant after adjusting for socio-demographic characteristics. ConclusionsThese results support the effectiveness of replicating an evidence-based intervention in improving population risk factors for chronic disease.

Salt content in UK takeaway meals ‘alarmingly high’

Salt content in UK takeaway meals ‘alarmingly high’

Determination of salt content in hot takeaway meals in the United Kingdom

High sodium intake is associated with negative health outcomes, including an independent correlation with high blood pressure which increases the risk of cardiovascular disease. A high proportion of sodium intake in the UK is from processed and out of the home food; this includes takeaway food which is increasing in popularity. The aim of the present study was to evaluate salt levels in popular hot takeaway meals. A total of 411 samples of 23 different types of takeaway meals were analysed. Obtained results show the salt content in these kinds of foods is alarmingly high. Comparing medians (interquartile range) for different meal categories, Pizzas contained the highest salt content per portion (9.45g (6.97–12.83)), followed by Chinese meals (8.07g (5.47–10.99g)), Kebabs (6.21g (4.01–8.35)) and Indian meals (4.73g (3.61–6.10)). In addition, significant differences in the salt content between meals within the same category were reported. To enable the consumer to meet the UK’s target salt intake, a significant reduction in the salt content of hot takeaway meals should be considered.

Sales of healthy choices at fast food restaurants in Australia

Some fast food chains have introduced healthier options, however sales data for these menu items are not publicly available. This study aimed to observe healthy and unhealthy meal purchases in Australian fast food stores. An observational study was conducted comparing the purchases of healthy and unhealthy meals at 20 McDonald's stores in a variety of socio-economic areas in New South Wales, Australia. Data collection occurred at lunch and dinner times over a two-week period that included both the school holidays and term time. Purchases of Heart Foundation Tick Approved (healthy), standard menu items (unhealthy) and take-away meals (healthfulness unobservable due to take-away bags) were recorded. Chi-square and Fisher's Exact Tests were used to assess differences in purchases. There were 1,449 meal purchases observed, of which 1% were healthy, 65% were unhealthy and 34% were take-away. There were no statistically significant differences in the purchases of healthy meals by socioeconomic status area, weekdays compared to weekends, school term compared to school holidays, or at lunch compared to dinner time. Although the provision of healthy fast food options is commendable, this research shows that only a minority of Australians are purchasing them.

Comparison of the nutritional quality of Indian takeaway and supermarket ready meals

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The Editor takes a closer look at some of this month's articles

The Editor takes a closer look at some of this month's articles