Evidence map›Paper›PMID 33693458›Full record

ArticleThe American journal of clinical nutrition2021

Nutrition and origin of US chain restaurant seafood.

David C Love, Catherine Turvey, Jamie Harding, Ruth Young, Rebecca Ramsing, Michael F Tlusty, Jillian P Fry, Ly Nguyen, Frank Asche, Elizabeth M Nussbaumer and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in The American journal of clinical nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Article
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

David C LoveCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.ORCID 0000-0002-2606-8623
Catherine TurveyCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.
Jamie HardingCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.
Ruth YoungCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.ORCID 0000-0002-8787-2391
Rebecca RamsingCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.
Michael F TlustySchool for the Environment, University of Massachusetts Boston, Boston, MA, USA.
Jillian P FryDepartment of Health Sciences, Towson University, Towson, MD, USA.
Ly NguyenFood Systems Institute and School of Forest Resources and Conservation, University of Florida, Gainesville, FL, USA.
Frank AscheFood Systems Institute and School of Forest Resources and Conservation, University of Florida, Gainesville, FL, USA.
Elizabeth M NussbaumerCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.
Andrew L Thorne-LymanCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.
Martin BloemCenter for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundSeafood has a nutritional profile that can be beneficial to human health, which gives it a role to play in healthy diets. In addition, because its production and harvesting can have fewer environmental impacts than some forms of animal protein, it can contribute to sustainable diets. However, the positive health and environmental outcomes are not guaranteed-they depend on how seafood is prepared and served and whether it is sourced from sustainable fisheries and aquaculture industries.

objectivesWe examined the availability and nutritional attributes of seafood meals at chain restaurants in the United States. We assessed nutritional attributes by store type and geography. We also assessed menu labeling for species, production methods, and origin.

methodsThe study population was 159 chain restaurants with 100,948 branch locations in the United States. Data were harvested from online restaurant menus, and the nutritional profile of seafood meals was calculated.

resultsThe average seafood menu item provides up to 49-61% of the total daily limit of saturated fat, 65% of the total daily limit of sodium, and 58-71% of total daily protein requirement for adult men and women. Restaurant chains located in the Deep South and Ohio River Valley, and casual dining chains nationally, carry seafood meals with more total calories and saturated fat per 100 g than other regions or chain types. Most menu items did not list origin or production methods, which is information that would help consumers make informed decisions.

conclusionsThe added ingredients and cooking methods used at chain restaurants can attenuate the health benefits of seafood. We recommend reformulating menus to reduce portion sizes, total calories, added fat, and sodium content per meal and to improve consumer-facing information about origin and production methods.

Indexed as

CommerceNutritive ValueRestaurantsCookingFast FoodsHumansPortion SizeSeafoodUnited Statescalorieschaindietfast foodfishmealnutritionrestaurantseafood

Identifiers

PMID33693458
PMCPMC8168351

What OpenQuestion holds

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LicenceCC BY-NC
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.