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What do ready-to-eat meals sold in supermarkets offer? Nutritional content, cost, and beyond.

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Τίτλος: What do ready-to-eat meals sold in supermarkets offer? Nutritional content, cost, and beyond.
Συγγραφείς: Guldemir O; Cookery Department, Vocational School of Eskişehir, Anadolu University, Eskişehir, Türkiye., Hizli-Guldemir H; Faculty of Health Sciences, Department of Nutrition and Dietetics, Anadolu University, Eskişehir, Türkiye.
Πηγή: Nutrition and health [Nutr Health] 2026 Sep; Vol. 32 (5), pp. 1655-1663. Date of Electronic Publication: 2025 Nov 11.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Sage Country of Publication: England NLM ID: 8306569 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2047-945X (Electronic) Linking ISSN: 02601060 NLM ISO Abbreviation: Nutr Health Subsets: MEDLINE
Imprint Name(s): Publication: 2012- : London : Sage
Original Publication: Berkhamsted, England : Academic Publishers, 1982-
Ιατρικοί όροι (MeSH): Fast Foods*/economics , Fast Foods*/analysis , Nutritive Value* , Food Markets* , Meals*, Dietary Fats/analysis ; Dietary Proteins/analysis ; Allergens/analysis ; Humans ; Food Labeling ; Food Packaging ; Costs and Cost Analysis
Περίληψη: BackgroundThere is a paucity of research on the characteristics of this ever-growing market in Türkiye, where consumer demand has been rapidly increasing. Also, the environmental impact of the packaging materials is another current issue that needs to be focused on for these disposable products.AimThis study aims to analyze and reveal the nutritional contents, costs, and some other characteristics, such as allergenic contents and packaging materials, of the ready-to-eat meals (RTEs) sold in supermarkets in Türkiye.MethodsThe label information of 245 products was noted, and these products were categorized as main dishes, side dishes, and soups; subsequently, their 100 g and portion-based nutritional contents were compared with recommendations.SummaryMain dishes contain higher energy, fat, saturated fat, and proteins when compared to side dishes and soups (p < 0.001). In the side dishes, the amount of fat and protein increases directly with the price. The amount of energy, saturated fat, and protein decreases as the portion weight increases (p < 0.05). The amount of salt in the main and side dish categories is above the limits (+0.3 g and +0.14 g, respectively). Wheat-based gluten was the most common allergen and plastic was found the most commonly used packaging material. The energy contents of the RTEs were found within the recommendations. It is also noteworthy that these products contain higher amounts of salt, and they also contain at least one food allergen.
References: Appetite. 2015 Sep;92:36-42. (PMID: 25963106)
PLoS One. 2015 Oct 28;10(10):e0140898. (PMID: 26509679)
BMJ. 2012 Dec 14;345:e7607. (PMID: 23247976)
Public Health Nutr. 2011 Feb;14(2):239-45. (PMID: 20923598)
Int J Food Sci Nutr. 2022 Jun;73(4):433-442. (PMID: 34886768)
J Food Sci Technol. 2021 Nov;58(11):4069-4082. (PMID: 34538891)
Iran J Public Health. 2022 Mar;51(3):587-595. (PMID: 35865067)
Saudi J Biol Sci. 2021 Aug;28(8):4490-4499. (PMID: 34354435)
Appetite. 2015 Nov;94:2-6. (PMID: 25683795)
Appetite. 2007 Nov;49(3):626-34. (PMID: 17574705)
Lancet. 2011 Aug 27;378(9793):804-14. (PMID: 21872749)
Foods. 2021 Jul 20;10(7):. (PMID: 34359537)
Nutrients. 2020 Sep 04;12(9):. (PMID: 32899689)
Contributed Indexing: Keywords: Food allergens; convenience foods; food labeling; nutritional value; ready-to-eat meals
Substance Nomenclature: 0 (Dietary Fats)
0 (Dietary Proteins)
0 (Allergens)
Entry Date(s): Date Created: 20251111 Date Completed: 20260903 Latest Revision: 20260905
Update Code: 20260905
PubMed Central ID: PMC13538903
DOI: 10.1177/02601060251391248
PMID: 41218002
Βάση Δεδομένων: MEDLINE
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  Data: &lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Guldemir+O%22&quot;&gt;Guldemir O&lt;/searchLink&gt;; Cookery Department, Vocational School of Eskişehir, Anadolu University, Eskişehir, T&#252;rkiye.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Hizli-Guldemir+H%22&quot;&gt;Hizli-Guldemir H&lt;/searchLink&gt;; Faculty of Health Sciences, Department of Nutrition and Dietetics, Anadolu University, Eskişehir, T&#252;rkiye.
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  Data: BackgroundThere is a paucity of research on the characteristics of this ever-growing market in T&#252;rkiye, where consumer demand has been rapidly increasing. Also, the environmental impact of the packaging materials is another current issue that needs to be focused on for these disposable products.AimThis study aims to analyze and reveal the nutritional contents, costs, and some other characteristics, such as allergenic contents and packaging materials, of the ready-to-eat meals (RTEs) sold in supermarkets in T&#252;rkiye.MethodsThe label information of 245 products was noted, and these products were categorized as main dishes, side dishes, and soups; subsequently, their 100 g and portion-based nutritional contents were compared with recommendations.SummaryMain dishes contain higher energy, fat, saturated fat, and proteins when compared to side dishes and soups (p &amp;lt; 0.001). In the side dishes, the amount of fat and protein increases directly with the price. The amount of energy, saturated fat, and protein decreases as the portion weight increases (p &amp;lt; 0.05). The amount of salt in the main and side dish categories is above the limits (+0.3 g and +0.14 g, respectively). Wheat-based gluten was the most common allergen and plastic was found the most commonly used packaging material. The energy contents of the RTEs were found within the recommendations. It is also noteworthy that these products contain higher amounts of salt, and they also contain at least one food allergen.
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  Data: Appetite. 2015 Sep;92:36-42. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2225963106%22&quot;&gt;25963106)&lt;/searchLink&gt;&lt;br /&gt;PLoS One. 2015 Oct 28;10(10):e0140898. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2226509679%22&quot;&gt;26509679)&lt;/searchLink&gt;&lt;br /&gt;BMJ. 2012 Dec 14;345:e7607. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2223247976%22&quot;&gt;23247976)&lt;/searchLink&gt;&lt;br /&gt;Public Health Nutr. 2011 Feb;14(2):239-45. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2220923598%22&quot;&gt;20923598)&lt;/searchLink&gt;&lt;br /&gt;Int J Food Sci Nutr. 2022 Jun;73(4):433-442. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2234886768%22&quot;&gt;34886768)&lt;/searchLink&gt;&lt;br /&gt;J Food Sci Technol. 2021 Nov;58(11):4069-4082. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2234538891%22&quot;&gt;34538891)&lt;/searchLink&gt;&lt;br /&gt;Iran J Public Health. 2022 Mar;51(3):587-595. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2235865067%22&quot;&gt;35865067)&lt;/searchLink&gt;&lt;br /&gt;Saudi J Biol Sci. 2021 Aug;28(8):4490-4499. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2234354435%22&quot;&gt;34354435)&lt;/searchLink&gt;&lt;br /&gt;Appetite. 2015 Nov;94:2-6. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2225683795%22&quot;&gt;25683795)&lt;/searchLink&gt;&lt;br /&gt;Appetite. 2007 Nov;49(3):626-34. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2217574705%22&quot;&gt;17574705)&lt;/searchLink&gt;&lt;br /&gt;Lancet. 2011 Aug 27;378(9793):804-14. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2221872749%22&quot;&gt;21872749)&lt;/searchLink&gt;&lt;br /&gt;Foods. 2021 Jul 20;10(7):. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2234359537%22&quot;&gt;34359537)&lt;/searchLink&gt;&lt;br /&gt;Nutrients. 2020 Sep 04;12(9):. (PMID: &lt;searchLink fieldCode=&quot;PM&quot; term=&quot;%2232899689%22&quot;&gt;32899689)&lt;/searchLink&gt;
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