Summary
Underwood (2017) reports on the 'Reduced chip fat programme' implemented in Matamata, New Zealand, which aimed to lower fat content in commercially fried foods. The programme achieved a reduction in average fat per gram in hot chips from 9.6% to 7.8%, compared to a national average of 10.8% as suggested by the cited context. The work appears to document a public health intervention targeting processed food composition in a community setting.
UK applicability
The findings may be relevant to UK food environment policy and voluntary reformulation initiatives in the out-of-home sector, though the transferability would depend on whether similar community-based programmes exist in UK settings and whether comparable baseline fat content in chips is observed.
Key measures
Average fat per gram in hot chips (percentage); comparison between intervention site and national average
Outcomes reported
The study documented changes in fat content of hot chips sold through a targeted intervention programme in Matamata, New Zealand. Fat per gram in hot chips was measured before and after the intervention, with comparison to national baseline figures.
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