Comparison of corresponding commercially processed foods from store and restaurant for sodium, fat, sugar and potassium content in a nationwide sample (1019.11)

Data comparing the nutrient content of commercially processed food items from restaurant and store are limited. Eleven highly consumed food items were sampled nationwide from the two sources ‐ restaurant and store (e.g., chicken nuggets, frozen and fast food), under the USDA’s National Food and Nutrient Analysis Program. Nutrient data are now available for 4 pairs. Two sample T‐tests and Mann‐Whitney U‐tests were used to compare corresponding foods. Store chicken nuggets were lower in sodium and total fat than fast food restaurants (559±98.8 vs. 594±241 mg/100 g, p =0.028 and 16.2±3.2 vs. 20.4±4.9 g/100 g , p =<0.0001, respectively), as were store thin crust cheese pizzas (471±45 vs. 742±349.9 mg/100 g, p <0.0001 and 11.1±1.3 vs. 14±4 g/100 g, p =<0.0001, respectively). Store chili with meat and beans were higher in sodium (449±21.7 vs. 381±38.3 mg/100 g, p =0.0003), but about a third lower in total fat and saturated fat than those obtained from restaurant. Store macaroni and cheeses were higher in sodium and potassium than restaurant (682±74.1 vs. 361±83.4 mg/100 g, p <0.0001 and 355±26.3 vs. 135±35.2 mg/100g, p <0.0001). These results do not indicate any consistent differences between the two sources. These studies will help our understanding of the food environment, strengthen national nutrition monitoring, and update the USDA National Nutrient Database for Standard Reference (SR), the most authoritative food composition database in the US. Grant Funding Source : Funding Source: CDC‐USDA Agreement 60‐1235‐0‐185