particularly driven by changes in beverages and desserts, and the trends were similar in all restaurant types. The average reduction in sugar was smaller in common items compared to all items (0.30 g/year vs. 0.43 g/year). Changes for energy and other nutrients were sporadic and inconsistent across different restaurant types and food categories. Conclusion From 2018 to 2020, sugar per serving declined in restaurant menu items, which could help to reduce sugar intake in the UK population. This

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... y reflect a response to Public Health England's Sugar Reduction Strategy. In contrast, there was little change in other nutrients. Future policies addressing the overall nutritional quality of restaurant foods, rather than single nutrients, may help the restaurant sector to move towards offering healthier foods.