OP80 Sociodemographic differences in self-reported exposure to high fat, salt and sugar food and drink advertising: a cross-sectional analysis of 2019 UK panel data

Amy Yau, Jean Adams, Emma Boyland, Thomas Burgoine, Laura Cornelsen, Frank de Vocht, Matt Egan, Vanessa Er, Amelia A Lake, Karen Lock
2021 SSM Annual Scientific Meeting   unpublished
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
more » ... 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.
doi:10.1136/jech-2021-ssmabstracts.80 fatcat:4t5rnmepbfho5k5crt5mqt3ske