Socioeconomic differences in takeaway food consumption and their contribution to inequalities in dietary intakes.

Abstract
BACKGROUND: Takeaway consumption has been increasing and may contribute to socioeconomic inequalities in overweight/obesity and chronic disease. This study examined socioeconomic differences in takeaway consumption patterns and their contributions to dietary intake inequalities. METHOD: Cross-sectional dietary intake data from adults aged between 25 and 64 years from the Australian National Nutrition Survey (n = 7319, 61% response rate). Twenty-four-hour dietary recalls ascertained intakes of takeaway food, nutrients and fruit and vegetables. Education was used as a socioeconomic indicator. Data were analysed using logistic regression and general linear models. RESULTS: Thirty-two per cent (n = 2327) consumed takeaway foods in the 24-hour period. Lower educated participants were less likely than their higher educated counterparts to have consumed total takeaway foods (OR 0.64; 95% CI 0.52 to 0.80). Of those consuming takeaway foods, the lowest educated group was more likely to have consumed « less healthy » takeaway choices (OR 2.55; 95% CI 1.73 to 3.77), and less likely to have consumed « healthy » choices (OR 0.52; 95% CI 0.36 to 0.75). Takeaway foods made a greater contribution to energy, total fat, saturated fat and fibre intakes among lower than among higher educated groups. Lower likelihood of fruit and vegetable intakes were observed among « less healthy » takeaway consumers, whereas a greater likelihood of their consumption was found among « healthy » takeaway consumers. CONCLUSIONS: Total and the types of takeaway foods consumed may contribute to socioeconomic inequalities in intakes of energy, total and saturated fats. However, takeaway consumption is unlikely to be a factor contributing to the lower fruit and vegetable intakes among socioeconomically disadvantaged groups.