ArticlePublic health nutrition2018
Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China.
Article in Public health nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT03866447 (Vitamin D and Its Topical Analogues), which is not on this map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Vitamin D and Its Topical Analogues: A Possible Role in the Pathogenesis and Treatment of Acne Vulgaris
Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 22 citations in OpenAlex.
- Interventions to Promote Healthy Meals in Full-Service Restaurants and Canteens: A Systematic Review and Meta-Analysis.Nutrients · 2021Pooled it
- Trial
- Joint Expert Consensus on the Sodium Reduction Policy in Taiwan: A Collaborative Declaration by the Taiwan Hypertension Society (THS), Taiwan Society of Cardiology (TSOC), International Life Sciences Institute (ILSI), and Nutrition Society of Taiwan (NST).Acta Cardiologica Sinica · 2026Article
- Poverty, Household Structure and Consumption of Foods Away from Home in Peru in 2019: A Cross-Sectional Study.Foods (Basel, Switzerland) · 2022Article
- Validation of the Arabic version of the modified Yale Food Addiction Scale in the general population in Lebanon.Journal of eating disorders · 2022Article
- Stressed females, rather than males, tend to eat away from home.European journal of clinical nutrition · 2022Article
- Sodium content of restaurant dishes in China: a cross-sectional survey.Nutrition journal · 2022Article
- Eating-out behaviors, associated factors and associations with obesity in Chinese school children: findings from the childhood obesity study in China mega-cities.European journal of nutrition · 2021Article
- Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014-2018 National Health and Nutrition Survey, Japan.Nutrients · 2021Article
- Fatty Acids Quality in Middle Eastern Traditional Dishes, Arabic Sweets and Market Foods Frequently Consumed in Lebanon.Nutrients · 2021Article
- Sex Difference in the Association Between Eating Away From Home and the Risk of High Serum Uric Acid in South China.Frontiers in nutrition · 2021Article
- Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial.BMJ open · 2020Article
- Dietary Potassium Intake Remains Low and Sodium Intake Remains High, and Most Sodium is Derived from Home Food Preparation for Chinese Adults, 1991-2015 Trends.The Journal of nutrition · 2020Article
- Does Eating-Away-from-Home Increase the Risk of a Metabolic Syndrome Diagnosis?International journal of environmental research and public health · 2019Article
- The Negative Impact of Routine, Dietary Pattern, and Physical Activity on Obesity and Dysglycemia During the COVID-19 Pandemic.American journal of lifestyle medicineReview
- Analysis of dietary trends in Chinese adolescents from 1991 to 2011.Asia Pacific journal of clinical nutritionArticle
Corrections and comments
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Authors and funding
9 authors at 4 institutions in 2 countries.
Funding
Abstract
objectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.
designEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items were collected from ten KFC, McDonald's and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analysed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined.
settingHunan Province, China. SUBJECTS: Na, K, protein, total fat, fatty acids, carbohydrate and energy in dishes.
resultsOn average, both the absolute and relative fat contents, SFA and Na:K ratio were higher in dishes prepared in restaurants than households (P < 0·05). Protein was 15 % higher in animal food-based dishes prepared in households than restaurants (P<0·05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage of energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles.
conclusionsThese findings suggest that compared with home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein and Na:K ratio, which may further contribute, beyond food choices, to less healthy nutrient intakes linked to eating away from home.
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