Only 43% of menu items at the UK's highest-grossing restaurant chains met all their voluntary targets for sugar, salt, and calorie reduction, as set by the UK Government. These findings are published on May 5th in a study in the open-access journal PLOS Medicine by Alice O'Hagan of the University of Oxford, UK, and colleagues.
The purchasing and consumption of foods high in energy, saturated fat, free sugars, and salt, is associated with an increased risk of obesity and diet-related non-communicable diseases. In recent years, the UK Government has set a series of voluntary targets for manufacturers, retailers, and restaurants to reduce the sugar, salt, and calorie content of food. The sugar targets were intended to be met by 2020, the salt targets by 2024, and the calorie targets by 2025. Few studies have assessed the nutritional quality of foods in the restaurant sector, despite an increasing percentage of weekly food intake coming from takeaway or restaurant meals.
In the new study, researchers gathered nutritional information from the 21 highest-grossing restaurant chains in the UK in 2024, using PDF menus or nutritional information on restaurant websites. They calculated the proportion of menu items from each restaurant and food subcategory that met the nutritional targets. Nine of the 21 restaurants had more than half of their menu items meeting all applicable targets. Menu items from Papa John's were the lowest adhering to the calorie (35%) and salt (8%) targets, while menu items from Burger King, KFC, Nando's, and Vintage Inns had zero adherence to the sugar targets.
Food within the same subcategory varied in adherence to the targets, with salads and breakfast items having the highest overall adherence, and desserts and pizzas the lowest. However, there were examples of companies across all subcategories performing well, indicating that performance is not constrained by the type of cuisine being offered.
"Our findings demonstrate that there was low adherence to the UK Government's sugar, salt, and calorie reduction targets in 2024," the authors say. "This is consistent with other research that finds limited effectiveness of voluntary regulation on reformulation, suggesting that mandatory regulation may be a more effective approach to improving the nutritional quality of out-of-home food."
Alice O'Hagan adds, "Our study shows that the UK Government's voluntary sugar, salt, and calorie reduction targets were not being met consistently across the highest-grossing UK restaurant chains, in 2024. Only 43% of menu items met all of the targets they were eligible for, and adherence to the targets varied widely between restaurants and food categories, showing that healthier menus are achievable but are not yet the norm."
"Interestingly, restaurants with similar menu styles performed quite differently in meeting the targets. This shows the nutritional quality of menus is not fixed by cuisine type, making the shift towards healthier menus a more attainable goal for food companies."
Co-author Lauren Bandy adds, "Voluntary targets alone are not delivering consistent improvements in the salt, sugar or calorie content of food items on offer in UK restaurants. Our findings highlight the potential value of stricter regulation in the out-of-home sector, and show that improving transparency and accountability of individual food companies will be key in supporting healthier food provision for the UK population."
In your coverage, please use this URL to provide access to the freely available paper in PLOS Medicine: https://plos.io/4bNeHl9
Citation: O'Hagan A, Pechey R, Forde H, Bandy L (2026) Adherence to voluntary UK sugar, salt, and calorie reduction targets in the highest-grossing restaurant chains: A cross-sectional study. PLoS Med 23(5): e1004681. https://doi.org/10.1371/journal.pmed.1004681
Author countries: United Kingdom
Funding: AOH and RP are supported by the NIHR Oxford Health Biomedical Research Centre ( https://oxfordhealthbrc.nihr.ac.uk/ ). RP is also supported by the Royal Society and Wellcome Trust (Sir Henry Dale fellowship; 222566/Z/21/Z; https://www.royalsociety.org/grants/henry-dale/ ). HF is funded by the SHIFT: Sustainable and Healthy Interventions for Food Transitions project, which is funded by the Wellcome Trust (grant reference 227132/Z/23/Z; https://wellcome.org/research-funding/funding-portfolio/funded-grants/shift-sustainable-and-healthy-interventions-food ), and by the COPPER project, which is funded by the National Institute for Health and Care Research (NIHR) Public Health Research programme (grant reference NIHR133887; https://fundingawards.nihr.ac.uk/award/NIHR133887 ). LB is supported by the NIHR Applied Research Collaboration (ARC) Oxford and Thames Valley ( https://www.arc-oxtv.nihr.ac.uk/ ). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
