scholarly journals Fast Food 2016/17

2018 ◽  
Vol 2018 (2) ◽  
pp. 1-67
Author(s):  
Jiří Ruprich ◽  
Lucie Mandelová ◽  
Miroslava Krbůšková ◽  
Svatava Bischofová ◽  
Martina Kalivodová ◽  
...  
Keyword(s):  
Fast Food ◽  
Salt Content ◽  
Food Chains ◽  
Negative Effects ◽  
The Czech Republic ◽  
Regular Consumption ◽  
Increased Risk ◽  
Prevention Programmes ◽  
Total Fat

The aim of the Fast Food project was to determine not only the salt content but also total fat and trans-fatty acids (TFA) content of a selected range of products available in fast food chains all over the Czech Republic. The results show that regular consumption of products from fast food chains may contribute to an increase in the intake of fat and salt, whose excess is associated with an increased risk of cardiovascular disease, obesity, type 2 diabetes mellitus, and other negative effects on consumers' health. The knowledge obtained can be helpful in the creation of prevention programmes targeted at specific groups of frequent fast food restaurant goers (students, children, etc.).

scholarly journals Is the number of fast-food outlets in the neighbourhood related to screen-detected type 2 diabetes mellitus and associated risk factors?

2014 ◽  
Vol 18 (9) ◽  
pp. 1698-1705 ◽  
Author(s):  
Danielle H Bodicoat ◽  
Patrice Carter ◽  
Alexis Comber ◽  
Charlotte Edwardson ◽  
Laura J Gray ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Risk Factors ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Fast Food ◽  
Social Deprivation ◽  
Cross Sectional ◽  
Food Outlets ◽  
Increased Risk

AbstractObjectiveWe investigated whether a higher number of fast-food outlets in an individual’s home neighbourhood is associated with increased prevalence of type 2 diabetes mellitus and related risk factors, including obesity.DesignCross-sectional study.SettingThree UK-based diabetes screening studies (one general population, two high-risk populations) conducted between 2004 and 2011. The primary outcome was screen-detected type 2 diabetes. Secondary outcomes were risk factors for type 2 diabetes.SubjectsIn total 10 461 participants (mean age 59 years; 53 % male; 21 % non-White ethnicity).ResultsThere was a higher number of neighbourhood (500 m radius from home postcode) fast-food outlets among non-White ethnic groups (P<0·001) and in socially deprived areas (P<0·001). After adjustment (social deprivation, urban/rural, ethnicity, age, sex), more fast-food outlets was associated with significantly increased odds for diabetes (OR=1·02; 95 % CI 1·00, 1·04) and obesity (OR=1·02; 95 % CI 1·00, 1·03). This suggests that for every additional two outlets per neighbourhood, we would expect one additional diabetes case, assuming a causal relationship between the fast-food outlets and diabetes.ConclusionsThese results suggest that increased exposure to fast-food outlets is associated with increased risk of type 2 diabetes and obesity, which has implications for diabetes prevention at a public health level and for those granting planning permission to new fast-food outlets.

scholarly journals The salt content of products from popular fast-food chains in Costa Rica

Appetite ◽  
2014 ◽  
Vol 83 ◽  
pp. 173-177 ◽  
Author(s):  
Katrina Heredia-Blonval ◽  
Adriana Blanco-Metzler ◽  
Marielos Montero-Campos ◽  
Elizabeth K. Dunford
Keyword(s):  
Costa Rica ◽  
Fast Food ◽  
Salt Content ◽  
Food Chains

scholarly journals Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries

2015 ◽  
Vol 18 (16) ◽  
pp. 2962-2969 ◽  
Author(s):  
Nida Ziauddeen ◽  
Emily Fitt ◽  
Louise Edney ◽  
Elizabeth Dunford ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Total Energy ◽  
Fast Food ◽  
Saturated Fat ◽  
Food Products ◽  
Fast Foods ◽  
Food Items ◽  
Nutrition Research ◽  
Increased Risk ◽  
Total Fat ◽  
Serving Sizes

AbstractObjectiveFast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases.DesignWe surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast-food items from five major chains across ten countries, comparing product categories as well as specific food items available in most countries.SettingMRC Human Nutrition Research, Cambridge, UK.SubjectsData for 2961 food and drink products were collected, with most from Canada (n 550) and fewest from the United Arab Emirates (n 106).ResultsThere was considerable variability in energy and fat contents of fast foods across countries, reflecting both the portfolio of products and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649–1197 kJ/100 g) and sandwiches (552–1050 kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat contents (g/100 g); for example, extreme variation in McDonald’s Chicken McNuggets with 12 g total fat/100 g in Germany compared with 21·1 g/100 g in New Zealand.ConclusionsThese cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast-food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption.

scholarly journals Insulin Therapy and Cancer in Type 2 Diabetes

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Edoardo Mannucci
Keyword(s):  
Type 2 Diabetes ◽  
Insulin Therapy ◽  
Human Insulin ◽  
Epidemiological Studies ◽  
Insulin Analogues ◽  
Negative Effects ◽  
Beneficial Effects ◽  
Increased Risk

Despite the availability of many other agents, insulin is widely used as a treatment for type 2 diabetes. In vitro, insulin stimulates the growth of cancer cells, through the interaction with insulin-like growth factor-1 (IGF-1) receptors and its own receptors. In observational surveys on type 2 diabetes, insulin therapy is associated with an increased incidence of several forms of cancer, although it is difficult to discriminate the effect of confounders from that of insulin itself. Randomized trials do not confirm the increased risk associated with insulin therapy, although they do not allow to rule out some negative effects on specific forms of cancer, at least at higher doses. Among insulin analogues, glargine has a higher affinity for the IGF-1 receptor and a greater mitogenic potency in vitro than human insulin, but it is extensively metabolized in vitro to products with low IGF-1 receptor affinity. Overall, epidemiological studies suggest a possible increase of risk with glargine, with respect to human insulin, only at high doses and for some forms of cancer (i.e., breast). Data from clinical trials do not confirm, but are still insufficient to totally exclude, such increased risk. However, beneficial effects of insulin outweigh potential cancer risks.

scholarly journals Reformulation of Romanian Meat Products and Cheeses: is this a Necessity for a Lower Salt Intake?

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Corina Aurelia ZUGRAVU ◽  
Monica PARVU ◽  
Monica TARCEA ◽  
Daniela PATRASCU ◽  
Anca STOIAN-PANTEA
Keyword(s):  
Salt Intake ◽  
Scientific Evidence ◽  
Salt Content ◽  
Daily Intake ◽  
Meat Products ◽  
Food Chains ◽  
Average Value ◽  
Salt Consumption ◽  
Increased Risk ◽  
Food Diaries

Reducing salt is a major task for companies all over the world. Scientific evidence has linked excessive salt consumption to increased risk of high blood pressure. The question we tried to answer to is if meat products and cheeses need to be reformulated, in order to bring down their salt content, taking in account the daily intake of cold cuts and diary products in our country. The intake was assessed by 7-days food diaries, completed by a representative sample of Romanians. The values used for the salt content were computed from data gathered in Romania since 2007. The average value of salt for Romanian cheeses is 2.4 g /100 g and for meat products, 2, 2 g /100 g. The food diaries showed that meat products and cheeses cover low percents of the daily salt intake (4%; 4%), with little variations between regions of the country. The present study concludes that cheeses and cold cuts, although consumed in all Romanian regions, have not a great contribution to the total salt intake in our country, so reformulation is not an emergency. However, the producers have to target in future a better management of the use of salt in the food chains, in the frame of advised descendent trends of the salt quantity introduced in human food. It has to be kept in mind that as long as the technological process allows it, every milligram of salt taken away from the product `s recipe is a helper of the consumer `s health.

scholarly journals EFFICACY OF YOGAABHYAS IN THE MANGEMENT OF MADHUMEHA W.S.R TO NIDDM (TYPE 2)

2021 ◽  
Vol 09 (1) ◽  
pp. 239-242
Author(s):  
Bansode Sheetal
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Lifestyle Modification ◽  
Modern Medicine ◽  
The Body ◽  
Negative Effects ◽  
Increased Risk ◽  
Conscious Control

Ayurveda is the science of living being. It begins with right lifestyle including daily and seasonal health regime designed for each individual based upon their nature, constitution, environment and life circumstances. Madhumeha is the subtype of Prameha. Due to resemblance of the feature of Madhumeha with that of DM explained in modern medicine, it is correlated with DM. According to WHO approximately 220 million people worldwide have type 2 diabetes mellitus. It is widely recognized that stress may have negative effects on health and that patients with type 2 diabetes may be at an increased risk. Yoga is an ancient Indian psychological and physical exercise regime and a number of controlled studies exist on the effectiveness of yoga on diabetes mellitus. Yogic practices strengthen and increase the tone of weak muscles and help with conscious control over autonomic function of the body. So, the present study on the role of Yogaabhyas as a lifestyle modification in Madhumeha. Keywords: Madhumeha, type 2 diabetes, asana in diabetes

scholarly journals Nutritional quality of food items on fast-food ‘kids’ menus’: comparisons across countries and companies

2013 ◽  
Vol 17 (10) ◽  
pp. 2263-2269 ◽  
Author(s):  
Erin Hobin ◽  
Christine White ◽  
Ye Li ◽  
Maria Chiu ◽  
Mary Fodor O'Brien ◽  
...  
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Food Chains ◽  
Food Items ◽  
The Usa ◽  
English Speaking ◽  
Total Fat ◽  
The Uk

AbstractObjectiveTo compare energy (calories), total and saturated fats, and Na levels for ‘kids’ menu’ food items offered by four leading multinational fast-food chains across five countries.DesignA content analysis was used to create a profile of the nutritional content of food items on kids’ menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA.SettingFood items from kids’ menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled ‘kids’ menus’.ResultsThe results by country indicate that kids’ menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids’ menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King.ConclusionsAlthough the reasons for the variation in the nutritional quality of foods on kids’ menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids’ menu food products, translating to large gains for population health.

scholarly journals Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice

2021 ◽  
Vol 34 ◽  
Author(s):  
Daniela Costa PINTO ◽  
Cláudia Alexandra Colaço Lourenço VIEGAS ◽  
Ada Margarida Correia Nunes da ROCHA
Keyword(s):  
Fast Food ◽  
Salt Content ◽  
Informed Choice ◽  
Fats And Oils ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Nutritional Content ◽  
Family Behavior ◽  
Total Fat ◽  
Food Portions

ABSTRACT Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids’ meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.

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