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