JCL Roundtable: Fast Food and the American Diet

• Published in: Journal of clinical lipidology Vol. 9; no. 1; pp. 3 - 10
• Main Authors: Brown, W. Virgil, MD, Carson, Jo Ann S., PhD, RDN, FAHA, Johnson, Rachel K., PhD, MPH, RD, FAHA, Kris-Etherton, Penny, PhD, RD, FAHA, FNLA
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 2015
• Subjects: Cardiovascular; Cardiovascular Diseases - etiology; Cholesterol; Cholesterol - blood; Diet; Energy Intake; Fast food; Fast Foods; Fatty Acids - blood; Feeding Behavior; Heart disease; Humans; Nutrition; Nutrition Surveys; Salts - administration & dosage; Saturated fat; Fast food; Saturated fat; Nutrition; Heart disease; Cholesterol
• ISSN: 1933-2874; 1876-4789
• DOI: 10.1016/j.jacl.2014.12.002

Abstract The availability of food quickly prepared at lower cost and with consistent quality and convenience has made a variety of restaurant chains extremely popular. Commonly referred to as the fast food industry, these companies have stores on virtually every street corner in cities large and small. Fast foods contribute to energy intake, and depending on the food choices made, provide foods and nutrients that should be decreased in the diet. As Americans have become more conscious of their risk factors for heart disease and recognized eating patterns as a contributor to blood cholesterol levels, high blood pressure, obesity, and diabetes, the fast food industry has attempted to adjust their menus to provide more healthful choices. The Roundtable discussion in this issue of the Journal will focus on the importance of this industry as a source of foods that could help address our population-wide efforts to reduce cardiovascular disease.