ResearchOriginal ResearchEnergy, Saturated Fat, and Sodium Were Lower in Entrées at Chain Restaurants at 18 Months Compared with 6 Months Following the Implementation of Mandatory Menu Labeling Regulation in King County, Washington
Section snippets
Study Design
We compared entrée items available at one establishment of eligible national restaurant chains at two time periods (6 months and 18 months) following the implementation of mandatory menu labeling at the point of purchase. This research was exempt from Institutional Review Board review.
Study Sample
The study sample was limited to chain restaurants that were subject to the King County Board of Health restaurant menu labeling regulation implemented January 1, 2009, and amended May 2010.26 The regulations
Results
The audit included 37 chains. There were 11 SD chains and 26 QS chains (ie, 6 burger, 9 pizza, 6 sandwich/sub, and 5 Tex-Mex). Across both time periods there were 3941 menu items that included 2,300 entrées, 155 appetizers, 491 beverages, 329 desserts, 494 sides, and 172 condiments/add-ons. There were 932 entrées at SD chains and 1,368 at QS (22% of these entrées were available at burger chains, 24% at pizza, 29% at sandwich/sub, and 24% at Tex-Mex). Very few entrées were labeled by a chain as
Discussion
Our study examined the energy, saturated fat, and sodium provided by entrées and combination meals at national chain restaurants subject to menu labeling regulation soon after the implementation of the regulation. There was evidence of a decrease in energy, saturated fat, and sodium content between the two study periods following implementation of menu regulation for menu items that were present at both time periods with the exception of menu items at pizza chains. These changes in the same
Acknowledgements
The authors thank Meghan Lyle MPH, RD; Marlana Kohn, MPH; and Lisa Higgins, MPH, RD for their assistance with data collection, and Chuan Zhou, PhD, for his assistance with statistical analysis. The authors also thank the Center for Public Health Nutrition at the University of Washington.
B. Bruemmer is a senior lecturer emeritus, Program in Nutritional Sciences, School of Public Health, University of Washington, Seattle.
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B. Bruemmer is a senior lecturer emeritus, Program in Nutritional Sciences, School of Public Health, University of Washington, Seattle.
J. Krieger is chief, Epidemiology and Planning Unit, Chronic Disease and Injury Prevention Department, Public Health-Seattle and King County, Seattle, WA.
N. Chan is assistant chief, Assessment Policy Development, and Evaluation Department, Public Health-Seattle and King County, Seattle, WA.
B. E. Saelens is an associate professor of child health, behavior, and development, Department of Pediatrics, Seattle Children's Research Institute, Seattle, WA.
FUNDING/SUPPORT This project was supported by grant nos. 67291 and 65233 from Healthy Eating Research program of the Robert Wood Johnson Foundation.
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.