title: Fast food: unfriendly and unhealthy.
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 chains.
authors: Department of Clinical Biochemistry, Gentofte Hospital University of Copenhagen, Copenhagen, Denmark.
authors: S
authors: S
authors: Stender
authors: J
authors: J
authors: Dyerberg
authors: A
authors: A
authors: Astrup
mesh_terms: D004032:Diet; D002149:Energy Intake / Q000502:physiology; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009765:Obesity / Q000453:epidemiology; D044242:Trans Fatty Acids / Q000032:analysis; D015430:Weight Gain / Q000502:physiology
chemical_list: D044242:Trans Fatty Acids