The article in the url below shows how fast food in the U.S. has evolved over the past 30 years. Of course, the term "evolved" sounds inherently progressive – in that fast food evolved in a way that promotes health. In reality, the opposite is closer to reality. While it is true that menu options have expanded and often include salads (which are healthier only as long as you don't drown them in dressing), it is the size of the portions and their makeup of fat and salt that caught my attention in this article:
"But as menus swelled over the past three decades with grilled chicken wraps (McDonald's) and 'fresco' burritos (Taco Bell), many options grew in size and the calories and sodium in them surged, according to new study from researchers at Boston University and Tufts."
The research was recently published in The Journal of the Academy of Nutrition and Dietetics and consisted of a study of multiple fast-food chains over 30 years:
"The researchers studied 1,787 entrees, sides and desserts at 10 chains — Arby's, Burger King, Carl's Jr., Dairy Queen, Hardee's, Jack in the Box, KFC, Long John Silver's, McDonald's and Wendy's — from 1986 to 2016. In that time, the number of items in those three categories rose 226 percent."
The results are not encouraging:
"Across the 10 chains, the researchers found, the average entree weighed 39 grams more in 2016 than in 1986 and had 90 more calories. It also had 41.6 percent of the recommended daily allotment of sodium, up from 27.8 percent."
The same pattern is evident in the desserts on offer:
"In 2016, the average fast food dessert weighed an extra 71 grams and had 186 more calories than the average dessert 30 years earlier, the researchers found."
And don't forget the sides:
"The researchers found that there were 42 more calories on average in items like chips, soups and French fries in 2016 than there were in 1986. Sodium content rose to 23.2 percent of the recommended daily allotment from 11.6 percent, even though portion size did not grow substantially."
Take care
David
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Bigger, Saltier, Heavier: How Fast Food Changed Over 30 Years
By Tiffany Hsu
March 4, 2019
The New York Times
Late Edition – Final
B3
