TY - JOUR
T1 - Availability and Nutrient Composition of Vegetarian Items at US Fast-Food Restaurants
AU - Dunn, Caroline G.
AU - Soto, Mark J.
AU - Hua, Sophia V.
AU - Keenan, Elizabeth A.
AU - Jaacks, Lindsay M.
AU - Wolfson, Julia A.
AU - Bleich, Sara N
N1 - Funding Information:
FUNDING/SUPPORT L. M. Jaacks was supported by Wellcome Trust grant 216042/Z/19/Z.
Publisher Copyright:
© 2021 Academy of Nutrition and Dietetics
PY - 2021/7
Y1 - 2021/7
N2 - Background: Consumer demand for vegetarian options is growing. Fast-food restaurants have responded by adding high-profile vegetarian offerings, but little is known about the overall availability or nutrient profile of vegetarian options at these establishments, or how these items compare with nonvegetarian items. Objective: The purpose of this study was to quantify trends in the availability and nutrient profile of vegetarian items in US fast-food restaurants from 2012 to 2018. Design: This study was a longitudinal analysis of secondary data. We used nutrient data from the MenuStat database for menu offerings at 36 large US fast-food chain restaurants (2012 to 2018). Vegetarian items were identified through automated key word searches and item description hand-coding. Outcome measures: Annual counts and proportions of vegetarian and nonvegetarian items by category, and annual trends and differences in predicted mean calories; saturated, unsaturated, and trans fats; sugar; nonsugar carbohydrates; protein; sodium between and within vegetarian and nonvegetarian items. Statistical analysis performed: We report counts and proportions of vegetarian items by menu category, then use Tobit regression models to examine annual trends and differences in predicted mean nutrients between and within vegetarian and nonvegetarian items. Sensitivity analyses were calorie-adjusted. Results: The annual proportion of vegetarian items remained consistent (approximately 20%), and counts increased (2012, n = 601; 2018, n = 713). Vegetarian items had significantly fewer calories (2018: –95 kcal) and, even after adjustment for calories, lower saturated fat (–1.6 g), unsaturated fat (–1.8 g), protein (–3.8 g), and sodium (–62 mg) annually (P < .05) compared with nonvegetarian items. Vegetarian items were significantly higher in sugar (2018: +2.0 g; P < .01) and nonsugar carbohydrates (2018: +9.7 g; P < .01), after calorie adjustment, compared with nonvegetarian items. Conclusions: Vegetarian items were generally lower in several overconsumed nutrients of public health concern (eg, sodium and saturated fat) than nonvegetarian items, but nutrient changes suggest surveillance remains important as vegetarian options increase in popularity.
AB - Background: Consumer demand for vegetarian options is growing. Fast-food restaurants have responded by adding high-profile vegetarian offerings, but little is known about the overall availability or nutrient profile of vegetarian options at these establishments, or how these items compare with nonvegetarian items. Objective: The purpose of this study was to quantify trends in the availability and nutrient profile of vegetarian items in US fast-food restaurants from 2012 to 2018. Design: This study was a longitudinal analysis of secondary data. We used nutrient data from the MenuStat database for menu offerings at 36 large US fast-food chain restaurants (2012 to 2018). Vegetarian items were identified through automated key word searches and item description hand-coding. Outcome measures: Annual counts and proportions of vegetarian and nonvegetarian items by category, and annual trends and differences in predicted mean calories; saturated, unsaturated, and trans fats; sugar; nonsugar carbohydrates; protein; sodium between and within vegetarian and nonvegetarian items. Statistical analysis performed: We report counts and proportions of vegetarian items by menu category, then use Tobit regression models to examine annual trends and differences in predicted mean nutrients between and within vegetarian and nonvegetarian items. Sensitivity analyses were calorie-adjusted. Results: The annual proportion of vegetarian items remained consistent (approximately 20%), and counts increased (2012, n = 601; 2018, n = 713). Vegetarian items had significantly fewer calories (2018: –95 kcal) and, even after adjustment for calories, lower saturated fat (–1.6 g), unsaturated fat (–1.8 g), protein (–3.8 g), and sodium (–62 mg) annually (P < .05) compared with nonvegetarian items. Vegetarian items were significantly higher in sugar (2018: +2.0 g; P < .01) and nonsugar carbohydrates (2018: +9.7 g; P < .01), after calorie adjustment, compared with nonvegetarian items. Conclusions: Vegetarian items were generally lower in several overconsumed nutrients of public health concern (eg, sodium and saturated fat) than nonvegetarian items, but nutrient changes suggest surveillance remains important as vegetarian options increase in popularity.
KW - Consumer health
KW - Fast food
KW - Restaurants
KW - Sodium
KW - Vegetarian
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U2 - 10.1016/j.jand.2021.01.010
DO - 10.1016/j.jand.2021.01.010
M3 - Article
C2 - 33775621
AN - SCOPUS:85103097408
SN - 2212-2672
VL - 121
SP - 1306-1311.e8
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
IS - 7
ER -