Mixed
Fast-food restaurants in the US showed little to no consistent reformulation to reduce sodium and saturated fat content per 1,000 kcal between 2000 and 2013, despite public health recommendations.
Do not assume fast food has become healthier due to voluntary industry changes. While trans fats have decreased, sodium and saturated fat levels in core items like fries and burgers remain high and largely unchanged per calorie. To manage intake, you must actively choose items with lower sodium/saturated fat profiles or limit frequency, as the default options have not significantly improved.
With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat.
Why this rating
Longitudinal observational data (14 years) across 3 major national chains using archival data.
Source
Sodium, Saturated Fat, and<i>Trans</i>Fat Content Per 1,000 Kilocalories: Temporal Trends in Fast-Food Restaurants, United States, 2000–2013
Lorien E. Urban et al. · Preventing Chronic Disease · 2014
DOI 10.5888/pcd11.140335
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