USDA Updates Nutrient Values for Fast Food Pizza

Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): Melissa Nickle , Pamela Pehrsson Consumption of quick service pizza has increased as Americans are spending more on food away from home. Pizza is consistently a primary Key Food in the USDA National Food and Nutrient Analysis Program (NFNAP) because it is a contributor of more than 14 nutrients of public health significance to the U.S. diet. The USDA Nutrient Data Laboratory collected national samples of the two leading fast food pizza chains to monitor and update changes in this popular food. Two brands of pizza - cheese (regular, thick, and thin crust) and pepperoni (regular and thick crust) pizzas were collected in 12 nationwide locations in 2003 and again in 2010. Sample units of pizzas were prepared for analysis of proximates, vitamins, minerals and fatty acids using NFNAP protocols. Analytical samples and quality control materials were analyzed by USDA-qualified laboratories using Association of Official Analytical Chemists (AOAC) approved methods. Nutrient data were statistically evaluated (significance set at p<0.05) to compare similar pizzas from different years. Based on these analyses, values for various nutrients changed. For example, both brands of cheese, thin crust pizzas showed a significant increase in sodium (p<0.014). Across all pizza types, brand A pizzas showed a significant increase in iron (p<0.0009-0.036) and potassium (p<0.001-0.013). Total sugar...
Source: Procedia Food Science - Category: Food Science Source Type: research