title: Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries.
abstract: OBJECTIVE
  Fast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases.
  
  
  METHODS
  We surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast-food items from five major chains across ten countries, comparing product categories as well as specific food items available in most countries.
  
  
  METHODS
  MRC Human Nutrition Research, Cambridge, UK.
  
  
  METHODS
  Data for 2961 food and drink products were collected, with most from Canada (n 550) and fewest from the United Arab Emirates (n 106).
  
  
  RESULTS
  There was considerable variability in energy and fat contents of fast foods across countries, reflecting both the portfolio of products and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649-1197 kJ/100 g) and sandwiches (552-1050 kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat contents (g/100 g); for example, extreme variation in McDonald's Chicken McNuggets with 12 g total fat/100 g in Germany compared with 21·1 g/100 g in New Zealand.
  
  
  CONCLUSIONS
  These cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast-food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption.
authors.affiliation: 1MRC Human Nutrition Research,Elsie Widdowson Laboratory,Cambridge,UK.
authors.forename: Nida
authors.initials: N
authors.lastname: Ziauddeen
authors.affiliation: 1MRC Human Nutrition Research,Elsie Widdowson Laboratory,Cambridge,UK.
authors.forename: Emily
authors.initials: E
authors.lastname: Fitt
authors.affiliation: 1MRC Human Nutrition Research,Elsie Widdowson Laboratory,Cambridge,UK.
authors.forename: Louise
authors.initials: L
authors.lastname: Edney
authors.affiliation: 3The George Institute for Global Health,Camperdown,NSW,Australia.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Dunford
authors.affiliation: 3The George Institute for Global Health,Camperdown,NSW,Australia.
authors.forename: Bruce
authors.initials: B
authors.lastname: Neal
authors.affiliation: 1MRC Human Nutrition Research,Elsie Widdowson Laboratory,Cambridge,UK.
authors.forename: Susan A
authors.initials: SA
authors.lastname: Jebb
mesh_terms: D001208:Asia; D044362:Australasia; D003431:Cross-Cultural Comparison; D004041:Dietary Fats / Q000008:administration & dosage*; D002149:Energy Intake; D057140:Fast Foods; D005227:Fatty Acids / Q000008:administration & dosage*; D005247:Feeding Behavior; D005523:Food Supply; D014943:Global Health; D006801:Humans; D008877:Middle East; D009656:North America; D012147:Restaurants; D064788:Serving Size
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids
keywords: Energy; Fast foods; Fat; Global food monitoring; Saturated fat; Serving size