An increase in unhealthy fast foods and a lack of nutritious alternatives in Canadian hospital cafeterias are undermining the role of hospitals in health promotion, says an editorial published Wednesday in the Canadian Medical Association Journal.

The editorial, "Frying up hospital cafeteria food," was written by Dr. Yoni Freedhoff, medical director of the Bariatric Medical Institute in Ottawa and Dr. Rob Stevenson, a cardiologist at Saint John Regional Hospital in New Brunswick.

"Would you like fries with that angioplasty? Sadly, this is not as far-fetched as you might imagine," the authors say.

"Although hospitals are the front line for delivering medical treatment, health promotion and education, paradoxically, the foods they sell are frequently generic versions of fast food staples or, worse yet, brand-name fast food," they say.

Freedhoff and Stevenson say despite nutrition's indisputable role as one of the most important determinants of health, calls for hospital cafeteria reform often face resistance from hospital administrators and some allied health professionals.

The authors say hospital administrators argue that they are not the "food police" and that adults are responsible for their own food choices. Money is also a factor.

Some administrators want to keep fast foods

"Although Canadian hospitals have fewer fast-food outlets than U.S. centres, the transition of their cafeterias from services to institutional profit centres is evident," they say.

Some administrators warn that replacing fast foods with healthy alternatives could jeopardize hospital programs if the healthier foods fail to sell.

The authors say there is also limited or no nutitional information available in hospital cafeteria to enable people to make informed choices in what they eat.

Freedhoff and Stevenson say addressing the problem will require a shift in values and thinking similar to when hospitals stopped selling cigarettes and later banned smoking on their grounds.

"Junk food is the new tobacco," they say. "Now more than ever, it is our ethical and medical responsibility to ensure that hospitals take the lead in serving foods that reflect evidence-based nutrition."

The authors urge hospitals and community health care leaders to take immediate action, including ensuring the availability of flavourful entrees free of trans fats and low in calories, sodium and saturated fat, as well as posting nutritional information on menu boards and at the point of sale for all foods.

"These first steps in cafeteria reform will help hospitals renew their focus on health and put an end to deep-fried hypocrisy," they say.