Nutritional challenges and health implications of takeaway and fast food

Faculty of Education, Community and Leisure, Centre for Tourism, Events & Food Studies, Liverpool John Moores University, Liverpool, United Kingdom.
Nutrition Reviews (Impact Factor: 6.08). 05/2013; 71(5):310-318. DOI: 10.1111/nure.12031
Source: PubMed


Consumption of takeaway and fast food continues to increase in Western societies and is particularly widespread among adolescents. Since food is known to play an important role in both the development and prevention of many diseases, there is no doubt that the observed changes in dietary patterns affect the quality of the diet as well as public health. The present review examines the nutritional characteristics of takeaway and fast food items, including their energy density, total fat, and saturated and trans fatty acid content. It also reports on the association between the consumption of such foods and health outcomes. While the available evidence suggests the nutrient profiles of takeaway and fast foods may contribute to a variety of negative health outcomes, findings on the specific effects of their consumption on health are currently limited and, in recent years, changes have been taking place that are designed to improve them. Therefore, more studies should be directed at gaining a firmer understanding of the nutrition and health consequences of eating takeaway and fast foods and determining the best strategy to reduce any negative impact their consumption may have on public health.

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    • "For example, Americans currently spend half of their food dollars on away-from-home foods, (Economic Research Service (ERS), 2014) a trend that is growing in frequency (Kant and Graubard, 2004). Fast-food restaurants (FFR) are the most important source of awayfrom-home eating in the United States (Lachat et al., 2012), and commonly serve meals of poor nutritional quality and high energy content (Prentice and Jebb, 2003; Jaworowska et al., 2013). Numerous studies have linked regular patronage of FFR to a higher likelihood of becoming overweight or obese (Prentice and Jebb, 2003; Bezerra et al., 2012; Nago et al., 2014). "
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