Review Article of International Journal of Food and Nutrition Research
Fast Food: “The Real Costs Never Appear on the Menu”
Abdul Kader Mohiuddin
Dr. M. Nasirullah Memorial Trust, Tejgaon, Dhaka 1215, Bangladesh
Menus, as lists of prepared foods, provides origin of the food items (Thai, Chinese, Continental), restaurant’s mission, chef’s philosophy of cooking, brief idea about food processing, special combo offers along with their cost. The colorful menu or flyers attracts fast food lovers to spend more and more in their favorite restaurants for both its decadent yumminess and its ultra-convenience. Calculation of monetary cost gets more priorities than the actual hidden health costs, as usual. Food that is fried such as in a fast food restaurant is usually cooked in oil that has been heated and used multiple times. One serving in a fast food restaurant may has 100 times the level of aldehydes designated as safe by the WHO. Although there are a growing number of healthier fast food options, most fast food can still be classified as junk food. Eating a poor-quality diet high in junk food is linked to a higher risk of obesity, depression, digestive issues, heart disease and stroke, type 2 diabetes, cancer, and early death.
Keywords: Fast Food, health
How to cite this article:
Abdul Kader Mohiuddin. Fast Food: “The Real Costs Never Appear on the Menu”. International Journal of Food and Nutrition Research, 2019; 3:35.
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