International collaborative project to compare and track the nutritional composition of fast foods
Schonfeldt, H.C. (Hettie Carina); Allemandi, Lorena; Neal, Bruce; Dunford, Elizabeth; Hassell, Trevor; Wenzel de Menezes, Elizabete; L’Abbe, Mary; Yan, Li; Blanco-Metzler, Adriana; Valdes, Lourdes; Ortiz, Johana; Snowdon, Wendy; Czernichow, Sebastien; Salazar de Ariza, Julieta; Maulik, Pallab; Rahman, A. Rashid; Barquera, Simon; Bayandorjt, Tsoogi; Govinds, Salik; Mhurchu, Cliona Ni; De Núñez, Leticia; Garcia, Maria Reyes; Lin, Gladis; Wolmarans, Petro; Varela-Moreiras, Gregorio; Van Rossum, Caroline; MacGregor, Graham; Jebb, Susan; Charrondiere, Ruth; Champagne, Beatriz; Legetic, Branka; Legowski, Barbara; Linders, Hubert; Schoj, Veronica; Webster, Jacqui; Campbell, Norm; Arcand, JoAnne; Hutchinson, Hasan; Jeffery, Bill; Santiago, Omar Pérez; Aalbersberg, Bill; Pillay, Arti; Guggilla, Rama K.; Correa-Rotter, Ricardo; Bayandorjt, Tsoogi; Govinds, Salik; Eyles, Helen; Cárdenas, María Kathia; Miranda, Jaime; Vaesken, Lourdes Samaniego; Supornsilaphachai, Chaisri; Fitt, Emily; Farrand, Clare; Finglas, Paul
Date:
2012-07-27
Abstract:
Background: Chronic diseases are the leading cause of premature death and disability in the world with
over-nutrition a primary cause of diet-related ill health. Excess quantities of energy, saturated fat, sugar and salt
derived from fast foods contribute importantly to this disease burden. Our objective is to collate and compare
nutrient composition data for fast foods as a means of supporting improvements in product formulation.
METHODS/DESIGN: Surveys of fast foods will be done in each participating country each year. Information on the
nutrient composition for each product will be sought either through direct chemical analysis, from fast food
companies, in-store materials or from company websites. Foods will be categorized into major groups for the
primary analyses which will compare mean levels of saturated fat, sugar, sodium, energy and serving size at
baseline and over time. Countries currently involved include Australia, New Zealand, France, UK, USA, India, Spain,
China and Canada, with more anticipated to follow.
DISCUSSION: This collaborative approach to the collation and sharing of data will enable low-cost tracking of fast
food composition around the world. This project represents a significant step forward in the objective and
transparent monitoring of industry and government commitments to improve the quality of fast foods.
