The answer to the question, “Is fast food healthy?” is a resounding no.Ã‚Â Here’s one more reason why.
The companies that sell fast foods go to extremes to make them tasty. And it works. People eat it as much as ever. And that’s even knowing it could damage health.
You’ve heard the arguments about the high saturated fat content. And you’ve heard about the massive calories. And then there’s the sugar overload. Those aren’t enough for some people to stop.
But new evidence shows there are other problems. And they aren’t necessarily the ones you might expect.
A study published in the Cambridge Journals Online is a case in point. The study was done in Spain. It looked for the effects of fast food on depression. And unlike some studies, authors were careful to sort what factors affected the results.
Readers of Balance Point may not be surprised by the results. After over 6 years, there was clear proof. Fast food increases the chance of depression. Even a little bit had a negative effect. Eating more had a stronger effect.
So, Is Fast Food Healthy?
The results of this study are clear. It’s not.
My only objection was that it was a self-reported survey. Often, people lie. They say what they think the resarcher wants to hear. But in this case they were very careful to lower the chance of this happening. And they didn’t only look at burgers, pizza and hot dogs. They also looked at baked goods. These included croissants, muffins and doughnuts.
The lead author, Dr. SÃƒÂ¡nchez-Villegas, said of this study…
“Although more studies are necessary, the intake of this type of food should be controlled because of its implications on both health (obesity, cardiovascular disease) and mental well-being.”
I don’t think you should wait for more studies. Take action now. You already know the answer to the question, “Is fast food healthy?” Now is the time to take action on what you know.
Almudena SÃƒÂ¡nchez-Villegas, Estefania Toledo, Jokin de Irala, Miguel Ruiz-Canela, Jorge Pla-Vidal and Miguel A MartÃƒÂnez-GonzÃƒÂ¡lez (2012).
Public Health Nutrition, Volume 15,
Issue 03, March 2012 pp 424-432