Takeaway research yields unsavory results
Everyone understands that the traditional takeaway will never form part of a healthy diet. However, a recent study into two of the nation’s favourite takeaway options has revealed shocking levels of fat, salt, sugar and colourings, along with bogus meat and, perhaps most worryingly, potentially lethal nuts.
A Local Government Group study analysed food from 223 takeaways across England and Wales. They discovered that, on average, a chicken tikka masala and pilau rice contained 116% of a person’s Guideline Daily Amount of saturated fat and 92% of salt; whilst sweet and sour chicken with fried rice contained 119% GDA of salt and 75% GDA of sugar – on two occasions the meat used was actually turkey!
Illegally high levels of certain colourings were also found in many dishes. However, most alarmingly, in some tikka masala tests it was stressed that the customer had a nut allergy. Despite this, one in five takeaways contained peanuts or almonds – a potentially lethal ingredient.
Cllr Paul Bettison, Chairman of the LG Regulation Board, said: “Research like this helps people make informed decisions about the food they eat and will hopefully inspire takeaways to follow the lead taken in other parts of the food industry and make their product more healthy.”
