Sodium content in fast foods: assessment of menu items in selected countries
2018
Khan, Mahmood A. | Khan, Maryam M. | Gadelrab, Reda M Abdelhafiz
This study was designed considering the ubiquitous presence of sodium in restaurant menus, the rapid growth of U.S. fast food operations globally, the impact of fast food on human health, and recent legislative steps to label sodium content. A strong correlation was found between calories and protein content versus sodium contents. Similar brand named menu items had different nutrient and sodium content in selected countries. When portion sizes of meat and cheese are controlled sodium can be reduced without sacrificing the flavor of the foods and in addition reducing the calories provided by selected menu items.
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