Fast food restaurants in the US have failed to raise the nutritional value of their dishes in 14 years, in spite of pledgesto offer healthy choices, according to a new study.
The global obesity crisis and rising levels of chronic diseases such as diabetes and strokes have put pressure on fast food chains to cut the salt, fat and sugar content of what they sell. More than 25% of Americans eat fast food at least twice a week.
In the US, as in the UK, the industry has entered into voluntary agreements. But a study funded by the Robert Wood Johnson Foundation’s health eating programme and published in the American Journal of Preventive Medicine shows that little has changed in nearly a decade and a half.