Proximal composition and fat type of three popular take‐away meals

Summary Random samples of three popular types of take‐away meal (fish and chips, chicken chow mein and meat curry) were bought from various outlets in a town in the North of England. They were analysed for protein, sodium and amount and type of fat. The fat content of the fish and chips was very high, and less high in the chow meins and curries. In all three types of meal, the fat was mainly saturated and mono‐unsaturated, although in the fish and chip samples the saturated fraction was particularly high; traditionally they are fried in beef dripping. Although the amount of polyunsaturated fatty acid (PUFA) is lower in products fried in oil, preliminary results from this study suggest that up to half of this may be in the trans‐form; this is alleged to be no better than saturated fatty acid in effects on blood cholesterol (Gurr, 1986). The study clearly indicates wide variation in both amount and type of fat within one meal type, and throws serious doubt on the feasibility of implementing meaningful nutritional labelling/information in take‐away outlets. The amount of sodium in the Chinese meals was particularly high.