Research Letter Evaluates Calories, Fat, And Sodium Content In Restaurant Meals

Main Category: Nutrition / Diet
Article Date: 13 May 2013 - 13:00 PDT Current ratings for:
Research Letter Evaluates Calories, Fat, And Sodium Content In Restaurant Meals

JAMA Internal Medicine Study Highlights

A research letter by Mary R. L'Abbe, Ph.D., of the University of Toronto, Canada, and colleagues examined the nutritional profile of breakfast, lunch, and dinner meals from sit-down restaurants (SDR). (Online First)

A total of 3,507 different variations of 685 meals, as well as 156 desserts from 19 SDRs were included in the study. Nutrients evaluated included calories, fat, saturated fat, and sodium; excess consumption of these nutrients is associated with obesity, hypertension, heart disease, diabetes, and cancer. Nutrient values were calculated as a percentage of the daily value (%DV).

Researchers found on average, breakfast, lunch, and dinner meals contained 1,128 calories (56 percent of the average daily 2,000 calories recommendation), 151 percent of the amount of sodium an adult should consume in a single day (2,269 milligrams), 89 percent of the daily value for fat (58 grams), 83 percent of the daily value for saturated and trans fat (16 grams of saturated fat and 0.6 grams of trans fat), and 60 percent of the daily value for cholesterol (179 grams).

"Overall, the results of this study demonstrate that calories, fat, saturated fat, and sodium levels are alarmingly high in breakfast, lunch, and dinner meals from multiple chain SDRs. Therefore, addressing the nutritional profile of restaurant meals should be a major public health priority," the study concludes.

Article adapted by Medical News Today from original press release. Click 'references' tab above for source.
Visit our nutrition / diet section for the latest news on this subject. JAMA Internal Med. Published online May 13, 2013. doi:10.1001/jamainternmed.2013.6159. Please use one of the following formats to cite this article in your essay, paper or report:

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'Research Letter Evaluates Calories, Fat, And Sodium Content In Restaurant Meals'

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Preparation And Service Method Affects Resistant Starch Content Of Potatoes

Main Category: Nutrition / Diet
Article Date: 30 Apr 2013 - 0:00 PDT Current ratings for:
Preparation And Service Method Affects Resistant Starch Content Of Potatoes

Research recently presented at the Federation of American Societies for Experimental Biology conference in Boston, MA shows that resistant starch content of potatoes is similar across potato varieties; but can be altered significantly by the cooking and serving methods. Resistant starch is starch that is resistant to enzymatic digestion and, thus, is not absorbed in the small intestine.

Researchers from the USDA Agricultural Research Service (ARS) Grand Forks Human Nutrition Research Center in North Dakota and the University of Minnesota developed a standardized protocol to examine the amount of resistant starch in three different potato varieties (Yukon Gold, Red Norland and Russet Burbank) subjected to two methods of preparation (baking or boiling) and served at three service temperatures (hot, chilled for 6 days and chilled followed by reheating). Results show that the resistant starch content of potatoes varied significantly by method of preparation and service temperature but not variety (p > 0.05). More specifically, regardless of potato variety, the baked potatoes had significantly higher resistant starch at 3.6 grams of starch per 100 grams of food (3.6/100g on average) than boiled potatoes (2.4/100g). Also on average, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g).

Thirty years of research in human models suggests that the consumption of resistant starch may help regulate blood glucose levels and favorably alter bacteria in the colon. Emerging research in animals has linked resistant starch fermentation to satiety.

"This research adds important information to the growing database of resistant starch contents of foods," explained Susan Raatz, lead investigator on the study. "Resistant starch is garnering more interest among the scientific community and consumers. Identifying foods that are high in resistant starch, and preparation methods that can increase the content of resistant starch in a particular food, has valuable practical applications."

Article adapted by Medical News Today from original press release. Click 'references' tab above for source.
Visit our nutrition / diet section for the latest news on this subject. This study was funded by the United States Potato Board and the USDA-ARS. For Quick & Healthy potato recipes, videos and nutrition information please visit: http://www.potatogoodness.com/.
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posted by Matt on 30 Apr 2013 at 10:07 pm

Dave, were you eating the potatoes alone or as part of a mixed macronutrient meal when you tested your blood sugar? Adding proteins, fats, or a combination of the two to the potatoes can alter their glycemic index dramatically. If you ate the boiled potatoes with butter but ate the baked potato with just salt and pepper, the GI of the former would be reduced by lipid digestion.

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posted by Dave Chapman on 30 Apr 2013 at 6:43 pm

As a type 2 diabetic I have made it a practice to note how different foods affect my blood glucose. Informally, I observe that a fluffy baked potato kicks my BG up significantly while the denser, boiled or steamed ones give my BG a smaller boost. This seems contrary to the article.

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'Preparation And Service Method Affects Resistant Starch Content Of Potatoes'

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