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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

IMPACT FACTOR (RJIF): 8.4

International Journal of Applied Research

Vol. 1, Issue 1, Part D (2014)

Consumption of fast foods: A leading contributor of Obesity

Author(s)
Disha Bindra
Abstract
Fast foods or RTE (Ready to eat food) are gaining popularity with time. These fast foods are easy to prepare and serve. These are also available at reduced costs at the vending mobile vans or vendors selling on roadsides. Mechanized life have further contributed to sedentary lifestyle of both high and low income groups. The reduced levels of physical activity coupled with increased intake of fast foods made from refined wheat flour, sugars and potato starch contribute to both overweight and obesity. The fast food thus should be eaten at reduced frequency together with eating out at hygienic restaurants. This is as the foods served and sold alongside roadside stalls are at cheap prices and also use the same re- heated oil several times which inturn increase the trans fatty acid content and hydrogenated fats as prepared in cheap vanaspati oil.
Pages: 201-203  |  681 Views  19 Downloads
How to cite this article:
Disha Bindra. Consumption of fast foods: A leading contributor of Obesity. Int J Appl Res 2014;1(1):201-203.
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International Journal of Applied Research