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  • July 2021
  • Article
  • Journal of the Academy of Nutrition and Dietetics

Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants

By: Caroline G. Dunn, Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson and Sara N. Bleich
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Abstract

Research Questions: What are patterns in availability of vegetarian items in U.S. fast-food chains (2012 to 2018) and are there differences in nutrient composition between and within vegetarian and nonvegetarian items annually and over time?
Key Findings: In this longitudinal analysis of secondary data, the annual proportion of vegetarian items remained consistent (approximately 20%, annually). Overall, vegetarian items had significantly fewer calories, saturated fat, unsaturated fat, protein, and sodium annually than nonvegetarian items, but increases in per-item sodium (+2.0 mg per year before calorie adjustment) and unsaturated fat (+0.2 g per year before calorie adjustment) among vegetarian items suggest surveillance remains important as vegetarian options increase in popularity.

Keywords

Fast Food; Restaurants; Vegetarian; Consumer Health; Sodium; Food; Nutrition; Health; Food and Beverage Industry; United States

Citation

Dunn, Caroline G., Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson, and Sara N. Bleich. "Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants." Journal of the Academy of Nutrition and Dietetics 121, no. 7 (July 2021): 1306–1311.
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About The Author

Elizabeth A. Keenan

Marketing
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