eprintid: 10203717
rev_number: 7
eprint_status: archive
userid: 699
dir: disk0/10/20/37/17
datestamp: 2025-01-21 15:22:26
lastmod: 2025-01-21 15:22:26
status_changed: 2025-01-21 15:22:26
type: article
metadata_visibility: show
sword_depositor: 699
creators_name: Jaworowska, Agnieszka
creators_name: Force, Susan
title: Total Fat and Fatty Acid Content in Meals Served by Independent Takeaway Outlets Participating in the Healthier Catering Commitment Initiative in London, UK
ispublished: pub
divisions: UCL
divisions: B02
divisions: C10
divisions: D17
keywords: takeaway meals; out-of-home meals; fat content; saturated fatty acids; trans
fatty acids; public health nutrition interventions
note: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
abstract: Out-of-home meals are characterized by poor nutritional quality, and their intake has been linked to adverse health outcomes. Therefore, national and local government initiatives have been implemented in the UK to promote healthier out-of-home meals. However, there is limited evidence of their effectiveness. This study evaluated the fat content and fatty acid profile of takeaway meals from ‘standard’ and from Healthier Catering Commitment (HCC)-approved takeaway outlets. Meals from 14 ‘standard’ and 13 ‘HCC-awarded’ takeaways (74 meals and 26 side dishes) were analyzed for total fat and fatty acid composition. No statistically significant differences in total fat, saturated, and trans fatty acids per 100 g and per portion between HCC and standard meals were observed, except for donner kebabs. Over 70% of all meals contained more than the recommended 30% of daily fat intake from a single meal. Some meals could provide more than 50% of the recommended total fat and SFAs intake. Despite businesses participating in the healthier out-of-home meal initiative, there has not been a significant improvement in the nutritional quality of the meals they offer. Further research to develop effective approaches to support independent takeaway businesses in offering meals with improved nutritional quality is warranted.
date: 2025-01-18
date_type: published
publisher: MDPI AG
official_url: https://doi.org/10.3390/ijerph22010121
oa_status: green
full_text_type: pub
language: eng
primo: open
primo_central: open_green
verified: verified_manual
elements_id: 2354123
doi: 10.3390/ijerph22010121
lyricists_name: Jaworowska, Agnieszka
lyricists_id: AJAWO16
actors_name: Jaworowska, Agnieszka
actors_id: AJAWO16
actors_role: owner
full_text_status: public
publication: International Journal of Environmental Research and Public Health
volume: 22
number: 1
pagerange: 121-121
issn: 1660-4601
citation:        Jaworowska, Agnieszka;    Force, Susan;      (2025)    Total Fat and Fatty Acid Content in Meals Served by Independent Takeaway Outlets Participating in the Healthier Catering Commitment Initiative in London, UK.                   International Journal of Environmental Research and Public Health , 22  (1)   p. 121.    10.3390/ijerph22010121 <https://doi.org/10.3390/ijerph22010121>.       Green open access   
 
document_url: https://discovery.ucl.ac.uk/id/eprint/10203717/1/ijerph-22-00121%20%281%29.pdf