卡路里
肥胖
医学
餐食
炸薯条
过度消费
食品科学
环境卫生
体重增加
2型糖尿病
糖尿病
消费(社会学)
能量密度
广告
体重
内科学
业务
内分泌学
生物
社会科学
物理
宏观经济学
生产(经济)
社会学
理论物理学
经济
作者
Steen Stender,Jørn Dyerberg,Arne Astrup
标识
DOI:10.1038/sj.ijo.0803616
摘要
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.
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