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.
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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.
| Type: | Article |
|---|---|
| Title: | Total Fat and Fatty Acid Content in Meals Served by Independent Takeaway Outlets Participating in the Healthier Catering Commitment Initiative in London, UK |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.3390/ijerph22010121 |
| Publisher version: | https://doi.org/10.3390/ijerph22010121 |
| Language: | English |
| Additional information: | © 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/). |
| Keywords: | takeaway meals; out-of-home meals; fat content; saturated fatty acids; trans fatty acids; public health nutrition interventions |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences > Div of Medicine |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10203717 |
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