Takeaway food has been shown to be energy dense and high in total fat, saturated fatty acids, sugar and salt( Reference Jaworowska, Blackham and Long 1 ). Frequent consumption of takeaway food has been associated with weight gain, insulin resistance( Reference Pereira, Kartashov and Ebbeling 2 ), type 2 diabetes( Reference Krishnan, Coogan and Boggs 3 ), and cardio-metabolic risk factors( Reference Smith, Blizzard and McNaughton 4 ). The aim of the present study was to investigate the dietary impact of consuming an additional takeaway meal on top of a normal diet as well as replacing 1, 3 or 7 meals with a takeaway meal over one week. Takeaway meals (Chinese, Indian, English, Pizzas, Kebabs; n = 551) were collected from small independent establishments in Merseyside and analysed at an accredited public analyst laboratory. Nutritional analysis was performed by replacing 30 % of the United Kingdom daily estimated average requirements (EAR) for food energy, dietary reference values (DRV) for fats and sugars and reference nutrient intake (RNI) for salt for men and women aged 19–50 years( 5 ) with a corresponding mean takeaway food value (Table).
Values shown are mean (S.D) for combined takeaway meal categories: Chinese, Indian, English, Pizzas, Kebabs. n = 551 for Energy, Total fat, Total SFA, Salt; n = 258 for Total TFA; n = 392 for Sugars
The results show that just one replacement takeaway per week increases daily energy intake, fat intake, saturated fatty acid intake (SFA) and salt intake. For those consuming more than one takeaway per week the increases are higher. The current study adds to the literature showing how consumption of takeaway could be associated to adverse health outcomes. Further investigations are warranted to assess the dietary frequency and intake of takeaway food; as served portions are large( Reference Jaworowska, Blackham and Long 1 ) they may be shared by more than one consumer.
