Calorie and nutrient trends in large U.S. chain restaurants, 2012-2018.

ABSTRACT:

Introduction

Large chain restaurants reduced calories in their newly-introduced menu items from 2012 to 2015. The objective of this study was to provide updated calorie trends through 2018 and examine trends in the macronutrient composition of menu items across this time period.

Methods and findings

Data were obtained from the MenuStat project and include 66 of the 100 largest revenue generating U.S. chain restaurants (N = 28,238 items) that had data available in all years from 2012 to 2018. Generalized linear models were used to examine per-item calorie and nutrient changes (saturated fat, trans fat, unsaturated fat, sugar, non-sugar carbohydrates, protein, sodium) among (1) items on the menu in all years (common items) and (2) newly introduced items (2013-2018). Overall, t

SUBMITTER: Bleich SN 

PROVIDER: S-EPMC7010289 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature