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zoom RSS テレビシェフのレシピより、調理済みのスーパーの食事のほうが健康的

<<   作成日時 : 2012/12/19 23:36   >>

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 著明なテレビシェフのレシピは、調理済みのスーパーのものより健康的でなかったという。
Jamie Oliver, Lorraine Pascale, Nigella Lawson and Hugh Fearnley-Whittingstallなどによる食事と、Asda, Sainsbury's and Tesco のものとをニューキャッスル大の研究者が比較した。
 ベストセラー本を出している4人のテレビシェフのメインディッシュ100と、スーパーマーケットの100の調理済みの食事を比較したところ、TVシェフの料理本による食事は塩分は少ないが、カロリー、脂肪、飽和脂肪、砂糖は多かった。

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18 December 2012 Last updated at 01:20 GMT
Ready meals 'healthier' than TV chefs' fare

By James Gallagher
Health and science reporter, BBC News
http://www.bbc.co.uk/news/health-20713985
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Recipes by prominent TV chefs are less healthy than supermarket ready meals, Newcastle University researchers say.

Meals by Jamie Oliver, Lorraine Pascale, Nigella Lawson and Hugh Fearnley-Whittingstall were compared to those from Asda, Sainsbury's and Tesco.

The meals in TV chefs' cookbooks contained more calories, fat, saturated fat and sugar - but less salt.

The researchers said this was not about "bashing" chefs as many campaigned to tackle obesity.

The team said it was widely agreed that cooking from scratch was healthier than buying prepared meals, however, they said there was a lack of scientific testing of the claim.

Continue reading the main story

Start Quote

We're not bashing TV chefs, among them are chefs that have done a huge amount for healthy eating and tackling obesity”

Prof Martin White
Newcastle University
In the study, published in the British Medical Journal, they compared 100 main meals from four TV chefs, who had books at the top of the bestseller charts, to 100 supermarket ready meals. These were then compared to nutritional guidelines set by the World Health Organization.

Red light
On average, meals in the chef's books were less healthy and "more likely to achieve red traffic light labels", the researchers said.

Prof Martin White, from the Institute of Health and Society at the university, told the BBC: "Both ready meals and those by TV chefs are not as healthy as they could be.

"We're not bashing TV chefs, among them are chefs that have done a huge amount for healthy eating and tackling obesity."


The study does not attempt to look at how often the meals are cooked - if they are part of people's daily diets or just dishes for a special occasion.

Continue reading the main story

Start Quote

We would regard the key issue to be food education so that people are aware of which foods are for every day and which are treats to be enjoyed occasionally”

Jamie Oliver's spokesman
However, the researchers did call for chefs and publishers to put nutritional information alongside their recipes in cookbooks to allow budding chefs to make a more informed choice about the nutritional content of their meals.

"Educating and informing consumers should apply as much to TV chefs as for food in shops," said Prof White.

A spokesman for Jamie Oliver said: "We welcome any research which raises debate on these issues.

"We would regard the key issue to be food education so that people are aware of which foods are for every day and which are treats to be enjoyed occasionally."

They added Jamie's most recent book already had nutritional information per serving.

A spokeswoman for Lorraine Pascale said: "Some of the recipes in Lorraine's book are healthy, some not quite so much so.

"There are plenty of salads, soups and light meals as well as the richer dishes.

"Her books and shows to date haven't been about healthy eating, they are about cooking."

Supermarkets said they had been making their food healthier.

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Christmas 2012: Research

Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom: cross sectional study

BMJ 2012; 345 doi: http://dx.doi.org/10.1136/bmj.e7607 (Published 17 December 2012)
Cite this as: BMJ 2012;345:e7607

Abstract
Objectives To compare the energy and macronutrient content of main meals created by television chefs with ready meals sold by supermarkets, and to compare both with nutritional guidelines published by the World Health Organization and UK Food Standards Agency.

Design Cross sectional study.

Setting Three supermarkets with the largest share of the grocery market in the United Kingdom, 2010.

Samples 100 main meal recipes from five bestselling cookery books by UK television chefs and 100 own brand ready meals from the three leading UK supermarkets.

Main outcome measures Number of meals for which the nutritional content complied with WHO recommendations, and the proportion of nutrients classified as red, amber, or green using the UK FSA’s “traffic light” system for labelling food.

Results No recipe or ready meal fully complied with the WHO recommendations. The ready meals were more likely to comply with the recommended proportions of energy derived from carbohydrate (18% v 6%, P=0.01) and sugars (83% v 81%, P=0.05) and fibre density (56% v 14% P<0.01). The recipes were more likely to comply with the recommended sodium density (36% v 4%, P<0.01), although salt used for seasoning was not assessed. The distributions of traffic light colours under the FSA’s food labelling recommendations differed: the modal traffic light was red for the recipes (47%) and green for ready meals (42%). Overall, the recipes contained significantly more energy (2530 kJ v 2067 kJ), protein (37.5 g v 27.9 g), fat (27.1 g v 17.2 g), and saturated fat (9.2 g v 6.8 g; P<0.01 for all) and significantly less fibre (3.3 g v 6.5 g, P<0.01) per portion than the ready meals.

Conclusions Neither recipes created by television chefs nor ready meals sold by three of the leading UK supermarkets complied with WHO recommendations. Recipes were less healthy than ready meals, containing significantly more energy, protein, fat, and saturated fat, and less fibre per portion than the ready meals.

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