Eating fast foods is hazardous to your health, especially for over 25 percent of Americans who consume these foods frequently, according to research by Shanthy Bowman, Ph.D. published in the "Journal of the American College of Nutrition" in 2004. Fast foods contain high amounts of calories, saturated and trans fats, sodium salt and processed sweeteners that increase your risk for chronic diseases. Fast foods also contain low amounts of vitamins and minerals.
Increased Risk of Obesity and Type 2 Diabetes
Fast foods increase your risk for weight gain, obesity and development of type 2 diabetes. Research by Mark Pereira, Ph.D., published in "Lancet" in 2005 discovered that fast food consumption is strongly associated with weight gain and insulin resistance and an increased risk of obesity and type 2 diabetes, respectively. The research found that a person who consumes fast foods at least twice per week gains an extra 4.5 kg of body weight and has a two-fold greater increase in insulin resistance than a person who consumes fast foods less than once per week. Insulin resistance is the diminished ability for your cells to bind to insulin in your blood to reduce sugar levels.
Increased Risk of Coronary Artery Disease
Dietary intake of saturated and trans fats builds plaque inside your arteries, which may block your heart from receiving oxygen-rich blood and increase your risk of coronary artery disease, heart attack and death. Fast foods contain high amounts of cholesterol, saturated and trans fats that have powerful biological effects on increasing your risk of coronary artery disease, according to research by Steen Stender, M.D., Ph.D., published in the "International Journal of Obesity" in 2007. The research found that fast foods are often served in large portion sizes and that the actual nutritional content of the same menu items may differ between outlets. The research concluded by saying that food quality and portion sizes need to improve before it is safe to eat at most fast food restaurants.
Increased Risk of Stroke
Sodium chloride is a salt commonly used to season foods and make them more flavorful. Yet high amounts of sodium may increase your risk of high blood pressure, hypertension and stroke. Research by L.B. Morgenstern published in "Annals of Neurology" in 2009 reports that the number of fast food restaurants in a neighborhood is associated with the number of strokes among residents. The results reveal that the risk of stroke is increased by 1 percent for every fast food restaurant.
Increased Risk of Infections
Eating at fast food restaurants may also increase your risk of infections caused by spoiled food, mishandling of food or contamination from infected workers. Research by Isabelle Giraudon, MPH, published in "Public Health" in 2009, discovered outbreaks of Samonella enteritides phage 1 infections associated with fast food premises. The research reports these outbreaks were due to food preparation hygiene that involved time temperature abuse of sauces used in many food items.
References
- PubMed: Fast Food Consumption of U.S. Adults: Impact on Energy and Nutrient Intakes and Overweight Status
- National Institutes of Health: Eating at Fast-Food Restaurants More Than Twice Per Week Is Associated with More Weight Gain and Insulin Resistance in Otherwise Healthy Young Adults
- PubMed: Fast-Food Habits, Weight Gain, and Insulin Resistance: 15-Year Prospective Analysis
- National Heart, Blood and Lung Institute: Coronary Artery Disease
- Pubmed: Fast Food: Unfriendly and Unhealthy
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