A study of the nutritional adequacy of fast food sold in Korea with a focus on mineral content

• Published in: Trace elements and electrolytes Vol. 41; no. 1-2; pp. 23 - 29
• Main Authors: Lee, Yun-A, Choi, Mi-Kyeong
• Format: Journal Article
• Language: English
• Published: Munich Dustri - Verlag Dr. Karl Feistle GmbH & Co. KG 01.01.2024
• Subjects: Adequacy; Evaluation; Fast food; Nutrients; Proteins; Sodium; Sugar
• ISSN: 0946-2104
• DOI: 10.5414/TE500065

Objective: While there is a great deal of interest and concern about the high energy, sodium, sugar, and saturated fat levels of fast foods, the mineral content has not been evaluated. The purpose of this study was to assess the nutritional content and nutritional adequacy of fast food sold in Korea with a focus on mineral content.Materials and methods: The general and nutritional information of 369 fast foods was collected and examined through the official websites of the manufacturers. Among the fast food products surveyed, 30 products were purchased and analyzed for mineral content. For the evaluation of nutritional adequacy of a fast food meal, the percentage of nutrients in one serving for 1/3 of the dietary reference intake (DRI) for men aged 19 – 29 years was calculated.Results: The prices and serving sizes of fast foods were significantly higher for those that contained chicken. Burgers had high energy (69.9% of 1/3 of the DRIs), protein (131.6%), sodium (220.3%), and saturated fat (158.1%) contents. Chicken, similar to burgers, had the highest protein content (115.4%), while desserts and beverages had the highest sugar content. However, mineral contents were less than 50% of 1/3 of the DRIs, except for phosphorus and selenium.Conclusion: The outcomes suggest that unlike the high sodium, sugar, and saturated fat content of fast food, the mineral content is not adequate.