One of the six fast-food customers cut calories after U.S. food import emfainoysas system

Approximately one-sixth of the customers used fast food calorie information and, on average, lower calories foods acquired since the introduction of a labelling system in the United States, says a new study published today in the British Medical Journal.

US researchers found there was a small but positive impact from a law introduced in 2008 in New York that require chain restaurants with 20 or more branches at the national level, to provide calorie information on menus and menu boards of the city.

Rates of obesity in the United States at a high in both adults and children and is currently one-third of adults and 17% of children of all ages and adolescents are obese. Several studies support an association between fast food consumption and excessive energy intake, but customers often underestimate the number of calories on restaurant meals and before 2007, nutrition information was rarely available at the time of purchase.

Thus, a team of researchers decided to assess the impact of calorie labelling regulation on the energy content of the individual markets in fast food restaurants in New York. High street chains in England are going to launch a similar scheme, though optional, as part of the Deal the Government responsible for public health.

Investigations completed during lunch hours in spring 2007 (one year prior to the regulation) and in the spring of 2009 (nine months after implementation) randomly selected locations in 168 chains of fast food top 11 in the city.

Adult customers supplied in the registry collection and answers to the questions of the survey. Analyzed data from customers in a customers 2007 7,309 and 8,489 2009.

Overall, there has been no reduction in calories purchased across the full sample. However, the three big chains saw significant reductions.

For example, McDonalds, average energy per market decreased by 5.3% to Au Bon Pain, decreased by 14.4% and KFC, decreased by 6.4%. Together, these three chains represented 42% of all customers of the study.

However, the average energy content increased in the chain – Metro – by 17.8%, which was to a large extent, large parts.

The analysis also showed that 15% of clients reported using the calorie information and, on average, these customers purchased 106 fewer as by customers who do not see or use the information in calories.

Researchers say that calorie labelling is only part of a framework for addressing the epidemic of obesity and solicit additional strategies for reducing energy intake by the population. "We must focus particular attention on about training customers on how to interpret and use nutrition information" award.

In an accompanying editorial, Dr Susan Jebb from MRC human nutrition research center at Cambridge believes that labelling is one step forward, but must follow the changes in the food supply. She writes: "Calorie labeling will help consumers to make an informed choice about what they eat, but steady improvement in the diet of the nation will require a transformation of the food supply."

Provided by the British Medical Journal (news: web)

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