What portion of widely consumed takeaway and restaurant foods fail basic health standards?
Answer
More than three-quarters
Research indicates a significant nutritional shortfall in foods prepared commercially for immediate consumption. When studies examine widely available takeaway and restaurant selections, they find that substantially more than half, specifically over seventy-five percent, do not meet fundamental health criteria. This failure is typically attributed to the overuse of certain components added specifically to boost immediate taste appeal, namely excessive amounts of salt, added sugar, or high levels of saturated fat. This consistent pattern of over-enrichment is what elevates health risks for frequent diners.
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