Fast Food Addiction: A Major Public Health Issue
Keywords:morbidity and overweight, obesity among children, junk food, stroke and heart diseases, food induced neuro-degeneration, carbonated beverages, red meat over-consumption, food effects in fertility and sex drive, artificial sweeteners and condensed milk
Fast food/Junk food is designed to be tasty, comforting and convenient. Unfortunately, whilst these foods contain lots of calories, they often have far lower levels of fiber, water and minerals as compared to natural foods. Packaged food and snacks are also created specifically so that we get enough texture and taste from each bite to tantalize our taste buds; but not enough to make us feel full. It’s evident that fast food feels good to eat and tempts us in many different situations. Fast food first popularized in the 1970s in the United States, which has today the largest fast food industry in the world. As taste, time considerations, convenience, and cost are major factors that contribute to an adolescent's or young adult's food choices, fast food restaurants serve as popular sites for their meals eaten outside the home. Current approaches suggest that fast food restaurants should be required to clarify nutrition information such as energy and fat content on their menu boards and on product packaging. This is important to help the consumer to make better food choices before purchasing. An adequate, nutritious, and balanced diet is essential to maintain health for one's lifetime. To achieve this healthy diet, fast food consumption should be limited.