Fast Food
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International Journal of Obesity - Fast food: unfriendly and unhealthy
Debate
I nternational Journal of Obesity (2 007 ) 31, 887 –89 0; doi:1 0.1 03 8/sj.ijo.0803 6 1 6 ; published online 2 4 April 2 007
Fast food: unfriendly and unhealthy
S Stender1, J Dyerberg1 and A Astrup2
1 Departm ent
of Clinical Biochem istry , Gentofte Hospital Univ ersity of Copenhagen, Copenhagen, Denm ark of Hum an Nutrition, Centre for Adv anced Food Studies, Faculty of Life Sciences, Univ ersity of
Copenhagen, Copenhagen, Denm ark
2 Departm ent
Correspondence: A Astrup, Departm ent of Hum an Nutrition, RVA Univ ersity , 1 9 58 Frederiksberg C, Denm ark. Em ail: ast @kvl.dk
Abstract
Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together with large portion sizes, induces over consumption of calories. In addition, we have found it to be a myth that the typical fast-food meal is the same worldwide. Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in 2005–2006 showed that the total fat content of the same menu varies from 41 to 65 g at
McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food
International Journal of Obesity - Fast food: unfriendly and unhealthy
Debate
I nternational Journal of Obesity (2 007 ) 31, 887 –89 0; doi:1 0.1 03 8/sj.ijo.0803 6 1 6 ; published online 2 4 April 2 007
Fast food: unfriendly and unhealthy
S Stender1, J Dyerberg1 and A Astrup2
1 Departm ent
of Clinical Biochem istry , Gentofte Hospital Univ ersity of Copenhagen, Copenhagen, Denm ark of Hum an Nutrition, Centre for Adv anced Food Studies, Faculty of Life Sciences, Univ ersity of
Copenhagen, Copenhagen, Denm ark
2 Departm ent
Correspondence: A Astrup, Departm ent of Hum an Nutrition, RVA Univ ersity , 1 9 58 Frederiksberg C, Denm ark. Em ail: ast @kvl.dk
Abstract
Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together with large portion sizes, induces over consumption of calories. In addition, we have found it to be a myth that the typical fast-food meal is the same worldwide. Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in 2005–2006 showed that the total fat content of the same menu varies from 41 to 65 g at
McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food