• Nicola Nixon and Hannah Ensaff.
• Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds, UK.
• Nutrition. 2024 Jul 23; 128: 112538112538.

ObjectiveTo examine meals provided by meal kit delivery services (MKDS) and to evaluate their nutritional composition.Research Methods And ProceduresIn this cross-sectional study, the nutritional composition of meals (n 497) from MKDS in the UK, was considered. Energy and nutrient content were compared to dietary guidelines; meals were profiled for fat, saturated fat, total sugars, and salt content.ResultsThere was a large range in the energy and nutrient content of meals. The levels of saturated fat per serving ranged from 0.4 to 28.0 g (Mdn = 9.0 g), and salt content ranged from 0.2 to 6.4 g (Mdn = 2.2 g). Over half of the meals were profiled as high for fat (51.3%), saturated fat (62.2%) and salt (64.4%). Notably, protein content per portion was high (Mdn = 34.0 g), and dietary fiber content was low (Mdn = 6.4 g). Meals, which had been distinguished by the providers with "health-based" descriptors or tags, had a better nutritional profile for fat, saturated fat, and salt, than other meals; nevertheless, many "health-based" meals profiled high for salt (46.5%) and saturated fat (40.4%).ConclusionsRecipes from MKDS should be revised to improve their nutritional composition; specifically, reductions in salt and saturated fat content and an increase in dietary fiber are needed. Given the variation in the nutritional composition of meals, work is also needed to ascertain the main factors influencing selections made by consumers, and the relevance of guidance and information to support this.Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.

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