Total Fat and Fatty Acid Content in Meals Served by Independent Takeaway Outlets Participating in the Healthier Catering Commitment Initiative in London, UK

Agnieszka Jaworowska () and Susan Force
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Agnieszka Jaworowska: Division of Medicine, Faculty of Medical Sciences, University College London (UCL), London WC1E 6BT, UK
Susan Force: School of Science, Faculty of Engineering and Science, University of Greenwich, Chatham ME4 4TG, UK

IJERPH, 2025, vol. 22, issue 1, 1-18

Abstract: Out-of-home meals are characterized by poor nutritional quality, and their intake has been linked to adverse health outcomes. Therefore, national and local government initiatives have been implemented in the UK to promote healthier out-of-home meals. However, there is limited evidence of their effectiveness. This study evaluated the fat content and fatty acid profile of takeaway meals from ‘standard’ and from Healthier Catering Commitment (HCC)-approved takeaway outlets. Meals from 14 ‘standard’ and 13 ‘HCC-awarded’ takeaways (74 meals and 26 side dishes) were analyzed for total fat and fatty acid composition. No statistically significant differences in total fat, saturated, and trans fatty acids per 100 g and per portion between HCC and standard meals were observed, except for donner kebabs. Over 70% of all meals contained more than the recommended 30% of daily fat intake from a single meal. Some meals could provide more than 50% of the recommended total fat and SFAs intake. Despite businesses participating in the healthier out-of-home meal initiative, there has not been a significant improvement in the nutritional quality of the meals they offer. Further research to develop effective approaches to support independent takeaway businesses in offering meals with improved nutritional quality is warranted.

Keywords: takeaway meals; out-of-home meals; fat content; saturated fatty acids; trans fatty acids; public health nutrition interventions (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2025
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