Yoga, Nutrition: Evaluating Fast Foods

Bob Crowther (68) cites multiple sources about a recent study led by Megan A. McCordy focusing on fast food variety, portion size, dietary energy and micronutrients including sodium of entrees, desserts and sides over 30 years.

MAINTAINING A LEAN BODY EATING REAL FOOD

Enhancing Spinal Mobility

Full Lotus Variation
The Yoga Loft
 (2017)
PHOTO BY PATTY TREMBLAY

Demonstrating

Joint Mobility

&

Supple Lower Body Muscles 
With
Limited Spinal, Back Range Of Motions 

My ongoing lifestyle focus emphasizing both yoga mobility and nutrition have led to positive health outcomes as I continue to age - celebrating today my 68th birthday.

Maintaining a lean body as a senior has been facilitated by making better, more informed daily food choices than during past decades (in my 20's, 30's and 40's.)

Weight loss in preparation for reconstructive thoracic surgery enhancing my breathing at 50 in 2001 was maintained afterwards - in part by changing poor eating habits. 

Decreasing consumption of fast foods including drinks with high concentrations of sugar was one significant behavioral change I made. 

I recall lowering various health risk factors by changing my nutrition in the years following my surgery and before my introduction to Ray Hoyt and the hatha yoga classes he taught in Webster & Dudley, MA.

History Of Fast Foods

Fast Food Nation

Eric Schlosser

The public was introduced to the negative health impact, consequences of the fast food industry in Eric Schlosser's book (Fast Food Nation) first published in 2001, again with Afterword in 2012. 

Two years later Micheal Moss published Salt Sugar Fat - providing details behind the CEO decisions, science and branding of processed foods by the Big Food Industries.

2014 Publication

Despite these publications and disclosures, fast food companies have thrived as the rise in obesity and diabetes throughout the US has continued. 

An
 UPDATE ON FAST FOODS 
[LESS HEALTHY TODAY]

In my February, 2019 post I shared some highlights of THE TRUTH ABOUT FOOD by David Katz - including his perceptions of an ideal nutrition, his warnings about the ongoing lies perpetuated by Big Food including their Fast Food selections.

Given this history, I was not surprised reading the New York Times article by Tiffany Hsu with the title: Bigger, Saltier, Heavier: Fast Food Since 1986 in 3 Simple Charts - one of many brief publications citing data from a February, 2019 study published in Journal of the Academy of Nutrition and Dietetics.

Hsu and other reporters named below* share some details of the study led by Megan A. McCrory and health science colleagues (Allen G. Harbaugh, Sarah Appeadu and Susan B. Roberts) affiliated with Boston University and Tufts University.

ARTICLE TITLE

Fast-Food Offerings in the United States in 1986, 1991, and 2016 Show Large Increases In Food Variety, Portion Size, Dietary Energy, and Selected Micronutrients

BACKGROUND 

The average amount of total daily calories from fast food increased from 4% (1977-1978) to 11% (2007-2010)

10 FAST FOOD Chain Menus Examined

• Arby's, Burger King, Carl's Jr.
• Dairy Queen, Hardee's
• Jack in the Box, KFC
• Long John Silver's, MacDonald's, Wendy's

SOURCE OF DATA OVER 30 YEARS

[1] Data were obtained from the Fast Food Guide in 1986 and 1991 and from online sources in 2016.

[2] Authors examined 1,787 entrees, side dishes and desserts from the 10 chains.

[3] During this time, there was a 226% increase in the variety of items in these three categories - approximately 23 new items per year. 

ENTREES ... increase in:

• portion size: 13 grams/decade (39 grams)
• energy (kcalories): 30/decade (90)
• sodium: 4.6 percent daily value/decade (approximately 14%), up from 27.8% to 41.6%
• calcium: 1.2% DV/decade

DESSERTS ... increase in:

• portion size: 24 grams/decade (71 grams) 
• energy (kcalories): 62/decade (186)
• sodium: 3.6% DV/decade
• calcium: 3.9% DV/decade
• iron: 1.4% DV/decade

       [4 of the ten restaurants had increased calcium and iron]

SIDES (like chips, soups, French fries)

• relatively stable portion size
• energy (kcalories): ~14/decade increase (42)
• sodium: increase from 11.6% to 23.6% of recommended DV

STUDY CONCLUSIONS FROM ABSTRACT

"These results demonstrate broadly detrimental changes in fast-food restaurant offerings over a 30-year span including increasing variety, portion size, energy and sodium content."

"Research is needed to identify effective strategies that may help consumers reduce energy intake from fast-food restaurants as part of measures to improve dietary-related health issues in the United States." 

Additional Information

FAST FOOD Consumers:

• On any given day, approximately 37% American adults under the age of 20 and 45% young adults (20-39) (Josh White)

• Consumption of an average entree and side was near 40% of a 2,000 calorie daily diet (average of 767 calories). (Jeff Gelski)
• Adding a caloric beverage increased this percentage to 45-50%.

• Most of the new menu items over the years have tended to be less healthy than the regular items (David Disalvo)

AND

. About 40% of American adults (50 - 74) through 2015 to 2016 are obese - up from 13% in 1960 to 1962 and 23% in 1988 to 1994. (Gary Stern) 

. The "frequency of eating away from home is positively associated with increased risk from chronic health conditions like hypertension, obesity and insulin resistance." (Gary Stern)

. Obesity is now the second leading risk factor for disability in the United States (Susan Perry)

Selected McCrory Responses
 to
 Questions From Gary Stern
[I have edited wording of some questions] 

[1] Why are fast-food items getting larger? -" ... It's a bargain, and you get a lot of food for a relatively small amount of money. ... Perhaps the healthy food demand hasn't gotten big enough for the fast food restaurant to respond to."

[2] Why listing of food calories isn't having more impact? - "It is having a small impact. There was one study ... that compared changes in calories from 2008 to 2015 ... there was a decrease if about 9 calories ... The problem is that nine calories is not enough."

[3] Why is menu labelling having minimal impact? - "There are many possible reasons: 1)People look at the numbers and don't know what that means, 2)People may ignore numbers, 3)They are having some impact since most of these restaurants offer salads."

[4] What's the effect of increasing sodium and calcium levels of fast food items? - "It varies by individual, but for a lot of people, high sodium contributes to high blood pressure, which puts people at risk of strokes and dying. Stroke is one of the top 10 causes of death in the U.S. and high blood pressure contributes to stroke and heart disease."

[5] Target audience who dines out at fast food chains? - "I'd say for the most past, the audience consists of many college students, lower-income people, and people who are on the run and just like the food"

[6] What recommendations for people who dine at fast food chains? - " ... try ordering the next size down ... if they go with a friend, try splitting an order of french fries ..."

[7] Why aren't salad, vegetarian dishes or plant-based burgers more popular? - "I think in general people don't go to fast food for healthy stuff. One main reason they choose to eat what they eat is it tastes good ..."

[8] Have fast-food eateries offered right to order half or one-third portions at one half the price? - "Usually when they offer smaller portions, its more expensive. When they offer smaller portions, it must be the same bargain for the customers." 

[9] Is there anything the study didn't cover? - to paraphrase: the study did not examine combo meals, it focused on individual menu items

McCrory QUOTES

"Given the popularity of fast food, our study highlights one of the changes in our food environment that is likely part of the reason for the increase in obesity and related chronic conditions over the past several decades, which are now among the main causes of death in the U.S."  (David DiSilvo, Tara Law, John White)

"Despite the vast number of choices offered at fast-food restaurants, some of which are healthier than others, the calories, portion sizes, and sodium content overall have worsened (increased) over time and remain high." (David DiSilvo)

"We need to find better ways to help people consume fewer calories and sodium at fast food restaurants." (Susan Perry)

"We would like to see more changes, such as restaurants offering smaller portion at proportional prices." (Susan Perry)

The investigators "hope their study will bring greater awareness about the health risks associated with frequent consumption of fast foods." 

MY TAKEAWAY

This report by McCrory and colleagues further reinforces my daily decisions these past years to prepare meals at home: eating real food, mostly plants, without the excess levels of salt, sugar and fat found in the heavily processed fast food selections.

*Sources & Affiliation: Jeff Gelski (Food Business News), David DiSalvo (Forbes), Susan Perry (MinnPost), Chase Purdy (Qurtz), Tauren Dyon (UPI), John White (Kotatv, Gray News), Dennis Thompson (HealthDay), Tiffany Hsu (NYT), Gary Stern (Food & Drink), Tara Law (Time)

Do share your thoughts with me.

FUTURE FOCUS

I anticipate providing an update on my health status after meeting in late April with my Geriatric Specialist.

#Bob Crowther #Nutrition #Yoga