Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed
Abstract Objective: While fast-food is typically considered highly processed, an analysis to demonstrate this has yet to be conducted. Therefore, the objective of this research was to examine the menu items and ingredients from six fast-food restaurant menus using the NOVA classification. Design...
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Cambridge University Press
2025-01-01
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| Series: | Public Health Nutrition |
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| Online Access: | https://www.cambridge.org/core/product/identifier/S1368980025000060/type/journal_article |
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| author | Anthony J Basile Nereus K Noshirwani Karen L Sweazea |
| author_facet | Anthony J Basile Nereus K Noshirwani Karen L Sweazea |
| author_sort | Anthony J Basile |
| collection | DOAJ |
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Abstract
Objective:
While fast-food is typically considered highly processed, an analysis to demonstrate this has yet to be conducted. Therefore, the objective of this research was to examine the menu items and ingredients from six fast-food restaurant menus using the NOVA classification.
Design:
Cross-sectional study.
Setting:
Data were collected from the top six highest selling US restaurants, per each food category, identified using the Quick Service and Fast Casual Restaurants (QSR) 2020 report.
Participants:
A total of 740 menu items were identified and classified according to their degree of processing based on ingredient lists using the NOVA classification: minimally processed (MPF), culinary processed ingredient (CPF), processed (PRF) or ultra-processed (UPF). In addition, individual ingredients that appeared on at least three menus were classified into NOVA groups, and the twenty most common ingredients were identified based on frequency of appearance in ingredient lists.
Results:
Across all menus, 85 % (range: 70–94 %) of items were UPF with only 11 % (range: 6–25 %) being MPF (P < 0·001). Additionally, 46 % of the ingredients that appeared on at least three menus were ultra-processed ingredients. Three ultra-processed ingredients appeared on all six menus: natural flavours, xanthan gum and citric acid.
Conclusions:
These findings show that the vast majority of menu items from major fast-food restaurants are UPF, and there are few options for MPF. Fast-food companies should consider reformulation or the addition of MPF to the menu to increase healthful food options for their patrons.
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| format | Article |
| id | doaj-art-3181a2a7eeaa411bbe16257eb908da0d |
| institution | OA Journals |
| issn | 1368-9800 1475-2727 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Public Health Nutrition |
| spelling | doaj-art-3181a2a7eeaa411bbe16257eb908da0d2025-08-20T02:10:47ZengCambridge University PressPublic Health Nutrition1368-98001475-27272025-01-012810.1017/S1368980025000060Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processedAnthony J Basile0https://orcid.org/0000-0001-5742-7468Nereus K Noshirwani1Karen L Sweazea2School of Life Sciences, Arizona State University, Tempe, AZ, USA Department of Human Ecology, State University of New York at Oneonta, Oneonta, NY, USASchool of Life Sciences, Arizona State University, Tempe, AZ, USASchool of Life Sciences, Arizona State University, Tempe, AZ, USA College of Health Solutions, Arizona State University, Phoenix, AZ, USA Abstract Objective: While fast-food is typically considered highly processed, an analysis to demonstrate this has yet to be conducted. Therefore, the objective of this research was to examine the menu items and ingredients from six fast-food restaurant menus using the NOVA classification. Design: Cross-sectional study. Setting: Data were collected from the top six highest selling US restaurants, per each food category, identified using the Quick Service and Fast Casual Restaurants (QSR) 2020 report. Participants: A total of 740 menu items were identified and classified according to their degree of processing based on ingredient lists using the NOVA classification: minimally processed (MPF), culinary processed ingredient (CPF), processed (PRF) or ultra-processed (UPF). In addition, individual ingredients that appeared on at least three menus were classified into NOVA groups, and the twenty most common ingredients were identified based on frequency of appearance in ingredient lists. Results: Across all menus, 85 % (range: 70–94 %) of items were UPF with only 11 % (range: 6–25 %) being MPF (P < 0·001). Additionally, 46 % of the ingredients that appeared on at least three menus were ultra-processed ingredients. Three ultra-processed ingredients appeared on all six menus: natural flavours, xanthan gum and citric acid. Conclusions: These findings show that the vast majority of menu items from major fast-food restaurants are UPF, and there are few options for MPF. Fast-food companies should consider reformulation or the addition of MPF to the menu to increase healthful food options for their patrons. https://www.cambridge.org/core/product/identifier/S1368980025000060/type/journal_articleUltra-processed foodsFast-foodRestaurantQuick serviceFood processing |
| spellingShingle | Anthony J Basile Nereus K Noshirwani Karen L Sweazea Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed Public Health Nutrition Ultra-processed foods Fast-food Restaurant Quick service Food processing |
| title | Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed |
| title_full | Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed |
| title_fullStr | Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed |
| title_full_unstemmed | Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed |
| title_short | Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed |
| title_sort | eighty five percent of menu items from the six highest selling fast food restaurants in the usa are ultra processed |
| topic | Ultra-processed foods Fast-food Restaurant Quick service Food processing |
| url | https://www.cambridge.org/core/product/identifier/S1368980025000060/type/journal_article |
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