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Despite some of the hygienic health products, fast food is even unhealthy for you than it was 30 years ago. Analysis of the contributions at 10 of the fastest restaurants in the world in Europe in 1986, 1991, and 2016, published in the Journal of the Academy of Nutrition and Dietetics, Show that there is an increase in fast food, calories and sodium and rows and sweets in a limited size over time. It also shows that although the variety of entries, sides, and milse options were displayed, grow up by 226 percent, that new or new things were going to be as healthy as those available during the inspection period.

"Our study provides some of the ideas on how quickly a food can help to fuel the ongoing obesity problem and ongoing contracts in the United States. Despite the large number of elections offered at fast restaurants, some are healthier than others, the incense, proportions and sodium content have gone to (more) over time and are still high, "researcher Megan A. McCrory, PhD, Department of Health Sciences, Sargent College, Boston University, Boston, MA said.

Fast-fast restaurants come up all over the world. In the USA, around 37% of adults (age> 20 years) will have a & # 39; Use fast food on a special day, and that's up to 45% for adults aged 20-39. One meal with entree and side yields an average of 767 kcal, or nearly 40% of 2,000-calorie day diet. Add a caloric drink, and the amount is increased by 45-50 per cent of human calorie people. Dr. McCrory, "Because food is very fond, our study identifies one of our changes in our food environment which may be part of the cause of increased obesity and in continuous situations during the decades, which is now among the main causes of death in the US. "

Dr. McCrory and colleagues investigated changes over the 30 year period from 1986 to 2016 in energy, size, energy density, sodium, iron, and calcium of audio-related items in conversations, sides, and types of crops They were offered with 10 of the fastest fastest -sheets (by sale). Data was collected by The Fast Food Guide, published in 1986 and 1991, and online sources in 2016. The most important results are:

– An increase of 226 per cent, or 22.9 per cent, increased the total of the campaigns, sweets and sides.

– Calories in the three divisions, with the largest increase in milk (62 kcals per decade), and shinty (30 kcals per decade) have been significantly enhanced. These elevations were due to the increase in proportion sizes, which were statistically significant in conversations (13 grams per decade) and brackets (24 grams per ten years).

– Sodium also increased significantly in all the menu lists.

At four of the 10 restaurants that were inspected, information on calcium and iron material was available. Calcium grew rapidly in conversations and sweets, and significantly increased iron levels in milk.

The change in calcium and iron levels in some of the complementary sections, in particular murders, is a positive improvement because these animals are important for good bone and to prevent anemia. However, the analysts emphasize that there are better sources that do not. come with high calories and sodium. Dr McCrory hoped that the results of the survey would lead to a greater awareness and creative solutions. "We need to get better ways to help people reduce the use of calories and sodium at fast food restaurants. The requirement for chain displays to display calories on their recordings is the beginning. We would like to see more changes, such as restaurants that offer a lower proportion at shared prices, "she finished.

This article has been re-published from material provided by Elsevier. Note: Items may have been edited for length and content. For more information, contact the well mentioned.

Mention
Fast Food Donations in the United States in 1986, 1991, and 2016 Major Exhibition Exhibitions in Food Mechanism, Dimensions, Rural Energy, and Selected Micronutrients. Megan A. McCrory, Allen G. Harbaugh, Sarah Appeadu, Susan B. Roberts. Journal of the Academy of Nutrition and Dietetics, DOI: https://doi.org/10.1016/j.jand.2018.12.004.


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