Fast Foods: composição química e seus malefícios a saúde

Abstract

Fast food appeared in the United States in 1916 and since then it has been the most sought-after form of food by the world's population, both due to its fast production time and its low cost. However, what most people ignore is the low quality of nutrients and fiber that these foods offer. In addition, most of these foods are high in sodium, saturated fatty acids, trans fats and cholesterol. Researchers at the School of Public Health at the University of George Washington, USA, conducted a study between 2003 and 2010 and reported that their packaging contains harmful chemicals, such as phthalates, which still have little known effects on the human body (Environmental Health Perspectives). The great consequence of this type of diet is found in the diseases it can cause, some of which are: hypertension, acute myocardial infarction, obesity and diabetes. As a result of these, some reactions in the formation of toxic compounds presented are: degradation of lipids, hydrogenation, trans fats, sodium, pyrolysis, smoking. With the advancement of medicine and laboratory tests, some markers are used to identify an Acute Myocardial Infarction much more quickly. CK, LDH, troponin and myoglobin tests are important allies in this investigation, where they have direct links with our cardiovascular system. In addition to these highly harmful compounds to our health found in food, packaging has the presence of phthalates that cause consequences for the liver, kidneys and lungs.