ArticleNutrition journal2018
Five year trends in the serve size, energy, and sodium contents of New Zealand fast foods: 2012 to 2016.
Article in Nutrition journal, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 2 of them syntheses 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.
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Who cites it
15 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Pooled it
- Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000-2018: A Scoping and Systematic Review to Inform Policy.International journal of environmental research and public health · 2019Pooled it
- The PEAR Tool: evaluating portion sizes of food and beverages in food advertising to children using Google Street View.BMC public health · 2025Article
- The development of sodium reduction targets for New Zealand fast foods and a comparison with the current sodium contents of products.Journal of nutritional science · 2024Article
- Article
- Monitoring the Nutrient Composition of Food Prepared Out-of-Home in the United Kingdom: Database Development and Case Study.JMIR public health and surveillance · 2022Article
- Sodium in the New Zealand diet: proposed voluntary food reformulation targets will not meet the WHO goal of a 30% reduction in total sodium intake.European journal of nutrition · 2022Article
- Implementing healthy food environment policies in New Zealand: nine years of inaction.Health research policy and systems · 2022Article
- The Effect of Downsizing Packages of Energy-Dense, Nutrient-Poor Snacks and Drinks on Consumption, Intentions, and Perceptions-A Scoping Review.Nutrients · 2021Article
- Energy, Sodium, Sugar and Saturated Fat Content of New Zealand Fast-Food Products and Meal Combos in 2020.Nutrients · 2021Article
- Comparison of Healthiness, Labelling, and Price between Private and Branded Label Packaged Foods in New Zealand (2015-2019).Nutrients · 2021Article
- Trends in the healthiness of U.S. fast food meals, 2008-2017.European journal of clinical nutrition · 2021Article
- The good, the bad, and the environment: developing an area-based measure of access to health-promoting and health-constraining environments in New Zealand.International journal of health geographics · 2021Article
- Dietary patterns associated with meeting the WHO free sugars intake guidelines.Public health nutrition · 2020Article
- Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
backgroundThe nutritional composition of foods and beverages consumed away from the home has important implications for population health. Our objective was to determine if the serve size, energy, and sodium contents of fast foods sold at chain restaurants in New Zealand (NZ) changed between 2012 and 2016.
methodsServe size and nutrient data were collected in annual cross-sectional surveys of all products sold at 10 major fast food chains. Changes over time may occur due to alterations in product availability or individual product reformulation. Linear regression adjusting for food group and chain was used to estimate overall changes in serve size and nutrients. Random effects mixed models were used to estimate reformulation changes on same products available for two or more years.
resultsAcross all products (n = 5468) increases were observed in mean serve size (+ 9 (3, 15) g, + 5%), energy density (+ 54 (27, 81) kJ/100 g, + 6%), energy per serve (+ 178 (125, 231) kJ, + 14%), and sodium per serve (+ 55 (24, 87) mg, + 12%). Sodium density did not change significantly. Four of 12 food groups (Desserts, Pizza, Sandwiches, and Salads) and four of 10 fast food chains (Domino's, Hell Pizza, Pizza Hut, and Subway) displayed large, undesirable changes for three or more (of five) outcomes (≥10%; p < 0.05). One food group (Asian) and one chain (St Pierre's) displayed large, desirable changes for two or more outcomes. The only significant reformulation change was a drop in sodium density (- 22 (- 36, - 8) mg/100 g, - 7%).
conclusionsThe serve size and energy density of NZ fast food products has increased significantly over the past 5 years. Lower sodium concentration in new and reformulated products has been offset by overall increases in serve size. Continued monitoring and development and implementation of Government-led targets for serve size and nutrient content of new and existing fast food products are required.
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