Fast food is bigger, saltier

Fast-food servings in New Zealand are getting larger and saltier, new research shows.

About 5500 food items from 10 fast-food chains were studied by a group of researchers from Auckland University between 2012 and 2016.

It found that serving sizes, the amount of calories they contain, and the amount of salt we consume with each fast-food meal had increased significantly.

But it’s not just the usual burgers and chips, which are the fast-food villains – salads, sandwiches and desserts were among the worst offenders in saltiness.

‘‘Overall, New Zealand fast foods have become larger and more energy dense over the past five years,’’ study leader Helen Eyles said.

‘‘Reduction of sodium in products available for some time is a welcome improvement, but this has been offset by overall increases in serve size,’’ she said.

The study found a 5 per cent increase in serving size, a 6 per cent increase in energy density, a 14 per cent increase in energy per serve, and a 12 per cent increase in sodium per serve across all products.

Energy and sodium, as well as serving sizes, was found to have increased most in desserts and pizzas.

Sodium density, energy and sodium per serve increased the most in sandwiches and salads.

A positive from the study showed that Asian fast-food products had significant decreases in serving sizes and energy per serve.

Fast-food chains are defending their efforts to make their food healthier though.

McDonald’s spokesman Simon Kenny said it was the only fast-food restaurant to sign the Ministry of Health’s Healthy Kids pledge.

Pizza chain Domino’s said it had worked ‘‘relentlessly’’ to reduce sodium and sugars in its ingredients to provide a healthier menu for customers.

‘‘Nearly 80 per cent of our ingredients are free of artificial colours, flavouring and preservatives, and we are carefully working on our other ingredients,’’ said Nick Knight, Domino’s CEO.

A Subway spokesperson disputed some of the research findings.

‘‘Subway NZ is in communication with the University of Auckland, as the data reported for Subway is incorrect. We’re waiting on them to substantiate their findings.’’

Eyles said the research had ‘‘used publicly available data from company websites and through visits to restaurant branches.

Data for all products available for sale at each chain and overall were combined for the years 2012 to 2016.