Skip to main content Accessibility help
×
Home

Contents:

Information:

  • Access
  • Cited by 2

Actions:

      • Send article to Kindle

        To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

        Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

        Find out more about the Kindle Personal Document Service.

        Total sugar content of takeaway food in Merseyside, UK
        Available formats
        ×

        Send article to Dropbox

        To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

        Total sugar content of takeaway food in Merseyside, UK
        Available formats
        ×

        Send article to Google Drive

        To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

        Total sugar content of takeaway food in Merseyside, UK
        Available formats
        ×
Export citation

The impact of dietary sugars on risk of cardiometabolic risk and other disease states has been in debate for several decades. Review articles have highlighted the potential risk of fructose on cardiometabolic disease( 1 ) and a recent metaanalysis shows high fructose corn syrup in sweetened beverages probably increases the risk of type 2 diabetes( 2 ). Despite the continuing debate it is important to determine the amount of sugar in food eaten out of the home, which has increased over the last few decades. The European Prospective Investigation into Cancer and Nutrition study showed eating out of the home increases both sugar and fat intake( 3 ); however, the study did not focus on takeaway food from independent establishments. There are no data on the total sugar content of takeaway food from independent establishments in the UK. Therefore, the aim of the present study was to analyse total sugars from popular takeaway foods within various meal categories of independent establishments in Merseyside, UK. Samples of takeaway meals (n=400) were collected from small independent establishments and sent for analysis by an accredited public analyst laboratory. Total sugars were analysed in g/100 g and calculated g/meal. Meal categories were compared using the Kruskal-Wallis Test. Results revealed a high variability in the amount of sugars within meals and showed a statistically significant difference between meal categories (p=0.000, Figure). Chinese meals showed the highest total sugars with up to 158.8 g per meal. When comparing the various types of cuisine some Chinese and Indian meals (E.G. Sweet & sour chicken/Chicken tika massala) would be classified as “Red” from the Food Standard Agency traffic light system (>12.5 g/100 g) (Figure 1).

Fig. 1. Total sugars of popular takeaway cuisine from various categories.

The current study shows that some Chinese and Indian popular takeaway meals are very high in sugar content. We have previously shown that certain takeaway food is high in salt( 4 ) and others have shown takeaway food to increase the risk of obesity and components of cardiometabolic risk. Further studies are needed to determine the type of sugar within takeaway food and to investigate consumption patterns of various populations.

1. Stanhope, KL (2012) Annu Rev Med. 63, 329343
2. Sonestedt, E, Overby, NC, Laaksonen, DE et al. (2012) Food Nutr Res 56.
3. Orfanos, P, Naska, A, Trichopoulou, A et al. (2009) Eur J Clin Nutr 63(Suppl 4): S239S262.
4. Jaworowska, A, Blackham, T, Stevenson, L et al. (2012) Appetite 59, 517522.