McCrory MA, et al. – In this study, researchers reported on the changes in fast-food menu offerings over 30 years—including food variety (number of items as a proxy), portion size, energy, energy density, and selected micronutrients (sodium, calcium, and iron as percent daily value)— and compared changes over time across menu categories (ie, entrées, sides, and desserts). Data regarding the number of fast-food entrées, sides, and dessert menu item for 1986, 1991, and 2016 for 10 popular fast-food restaurants displayed a combined increase by 226%. They noted a significant increase in the portion sizes of entrées (13 g/decade) and desserts (24 g/decade)—but not of sides—with a significant increase in the energy (kilocalories) and sodium of items in all three menu categories. These findings suggested broadly detrimental changes in fast-food restaurant offerings over a 30-year span. Findings, thus, call for effective strategies to help consumers reduce energy intake from fast-food restaurants to better dietary-related health issues in the United States.