Fast food is rarely the harbinger of good news, but here’s some: kids are eating less of it. According to a new report published in the journal JAMA Pediatrics, the percentage of kids eating fast food on any given day has dropped, along with the number of calories they consume at certain fast-food joints.
Using data collected from National Health and Nutrition Examination Survey, researchers found that back in 2003-2004, nearly 39% of American kids were eating fast food regularly. But in 2009-2010, about 33% of kids were eating it. In addition, children consumed fewer calories from burger, pizza and chicken fast-food restaurants. Calories from Mexican and sandwich fast-food restaurants remained stable.
“We’ve seen similar trends in adults, so we suspected the trend would be similar in children,” says study author Colin D. Rehm, a postdoctoral fellow at Tufts Friedman School of Nutrition Science and Policy. “What was surprising was the difference in trends by type of fast-food restaurant.”
The study didn’t look at why children were consuming fewer fast-food calories, but Rehm speculates that the trend is due to a combination of factors. “I think some are related to consumer preference and demand, and some are changes made by restaurants, which may include reducing the portion sizes, reformulating existing items or offering different items to potentially replace higher-calorie offerings,” he says. Less likely, he says, is the idea that people are eating less of their meals at each sitting.
During the eight-year period of the study, none of the restaurant types experienced a significant increase in the calories their children customers consumed.
“We saw a decrease in the number of calories per eating occasion, which suggests that a combination of consumer behavior and changes made by the restaurants can actually impact diet and change the amount of calories people are consuming,” says Rehm. “That’s promising. It means people are not unchangeable.”
The researchers acknowledge that their study looked purely at reported calorie consumption, and not on the quality of those calories. “If the calories are dropping and sodium, added sugar and refined grains are increasing, then we haven’t made much progress,” says Rehm. “We are going to need to drill deeper and figure out if the quality of the calories have changed or remained stable. The last thing we want to be doing is replace calories with even poorer quality calories.”
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