A new study found fast food menus still high on calories despite increased scrutiny over the past decade by the mass media and several legislative efforts by local governments.
The study led by Katherine W. Bauer, assistant professor in Temple University's Department of Public Health and Center for Obesity Research and Education, found that the average calorie content of foods offered by eight of the major U.S. fast food restaurants changed very little between 1997 and 2010.
In the study, researchers analyzed menu offerings and nutrient composition information from leading fast food restaurant chains in the U.S. using archival versions of the University of Minnesota Nutrition Coordinating Center's Food and Nutrient Database.
One striking finding was a 53 percent increase in the total number of offerings - 679 to 1036 items - over 14 years across the restaurants. Specific fast-growing additions to the menus include the number of entree salads, which increased from 11 to 51, and sweetened teas, which went from zero to 35.
The study authors did not find any large changes in the median calorie content of entrees and drinks. A gradual increase in calories was found in condiments and desserts. Meanwhile, a decrease in the median calories of side items was observed - from 264 to 219 - which may be due to the addition of lower-calorie side salads and some restaurants limiting the portion sizes of side items like French fries.
In the last years examined, 2009 and 2010, lunch and dinner entrees had 453 calories on average per item while side items had 263 calories on average.
"You might order a lower-calorie entree, but then you get a drink, fries and a dessert. Calories can add up very quickly. A salad can be low calorie, but not when it includes fried chicken and ranch dressing. Sweetened teas are just empty calories," said Bauer.
Studies have consistently found associations between fast food intake and excess weight and weight gain among adults.
"We're not saying you shouldn't ever eat fast food, but you need to think about things like portion size, preparation method, condiments and the total caloric content of your meal," said Bauer.
The results will be published in the November issue of the American Journal of Preventive Medicine.