When it comes to eating, nutrition is rarely the major consideration. Whether you’re a baby boomer, older adult, or any other age, there are lots of reasons we’re drawn to the all-available fast-food menu.
Thirty years ago, the fast food landscape was much different than it is today. Breakfast items were just getting started and menus in general were still pretty basic. We didn’t see the golden arches at every other freeway offramp, as it seems today. But fast foods are convenient, consistent, and affordable, and as a result, the business has grown tremendously. The US industry alone generates revenues of $200 billion, up from $6 billion in 1970.
Not surprisingly, sales aren’t the only thing that’s gone up! A recent study published in the Journal of the Academy of Nutrition and Dietetics looked at fast-food offerings in 1986, 1991, and 2016, focusing on food variety, portion size, calories, and selected micronutrients. And I don’t think the results will surprise you!
Looking at the Big 10
To be included in the study, restaurants had to have nutrition information available for the three years examined. And they needed to be among the most dominant restaurants in revenue: those included are in the top 50 service and fast casual restaurants for US sales. Fast food establishments included were (in alphabetical order):
Arby’s, Burger King, Carl’s Jr., Dairy Queen, Hardee’s, Jack in the Box, KFC’s, Long John Silver’s, McDonald’s, and Wendy’s.
More Isn’t Always Better
Major findings of this study include:
- large increases in energy (calories) and sodium for all three categories of foods
- large increases in portion size for entrees and desserts
- substantial increases in the number of foods in all categories, indicating a greater variety of food choices available
- some new menu choices are not healthy compared to those that remained over the time period or were dropped
Authors of the study conclude there is a broader range of unhealthy changes than previously thought. And that larger portion size and great variety, particularly of high calorie foods, are two key factors strongly suspected on contribution to the obesity epidemic. In addition, the increase in sodium, especially in entrees and side dishes, is of concern because over 80% of Americans consume excessive amounts of that nutrient, linked to hypertension (high blood pressure), a risk factor for stroke and heart disease.
What Can a Consumer Do?
One of the suggestions I like in this article is giving consumers the right to order half- or even third-portions at “proportional pricing.” I have been known to order food, have it cut in half, and share or even toss the other half to support my health. Even more powerful would be allowing people to pre-order these smaller amounts, since we tend to eat more when faced with larger portion sizes.
Here are other fast-food suggestions I’ve offered in the past:
Order a kid’s meal, the smallest available burger, or a small “wrap.” If you head for the salad bar, load up on the green leafies and other brightly-colored fruits and vegetables; limit starchy salads; be sure to include some protein (hard-cooked eggs, kidney or pinto beans, or small amounts of grated cheese); and go light on salad dressings.
Unfortunately, it all goes back to “consumer beware.” Although we are ultimately responsible for what goes into our mouths, it is admittedly difficult to make consistently healthful choices when unhealthful ones are so plentiful and readily available.