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Fast Food: Poisonous to Weight

Surprise, Surprise! Fast Food Really Does Suck

Fast Food: Poisonous to Weight
The Fast Food Industry and Obesity in the United States

The fast food industry has been linked to the obesity epidemic in the United States. With its rapid growth and widespread presence, fast food has become a staple in the American diet, often providing cheap and convenient meal options. However, the high caloric content, unhealthy ingredients, and obesogenic properties of fast food have contributed significantly to the rising rates of obesity in the country.

Factors That Make Fast Food Obesogenic
  1. High Fat Content: Fast food is notoriously high in fat, particularly unhealthy saturated and trans fats. These fats contribute to increased calorie consumption, weight gain, and elevated risk of cardiovascular disease. Research indicates that individuals who consume fast food regularly have higher total fat, saturated fat, and cholesterol intake compared to those who rarely consume fast food (Paeratakul et al., 2003).

  2. High Omega-6 Fat Content: Fast food is often cooked in vegetable oils that are high in omega-6 fatty acids. Although omega-6 fats are essential for proper body functioning, excessive intake may promote inflammation and contribute to obesity and related health issues (Simopoulos, 2016).

  3. High Trans-Fat Content: Many fast food items contain high levels of trans fats, which are created by hydrogenating vegetable oils. Trans fats have been associated with increased risk of heart disease, obesity, and type 2 diabetes (Mozaffarian et al., 2006).

  4. Hyperpalatability: Fast food is engineered to be hyperpalatable, meaning it is designed to be highly appealing and tasty, encouraging overconsumption. The combination of high levels of sugar, fat, and salt in fast food can stimulate the brain's reward system, leading to cravings, overeating, and weight gain (Gearhardt et al., 2011).

  5. High Sugar (Fructose) Content: Fast food often contains large amounts of added sugars, particularly high-fructose corn syrup. Excessive consumption of fructose can contribute to weight gain, insulin resistance, and the development of metabolic syndrome (Bray et al., 2004).

  6. MSG, Sodium, and Other Neurotransmitter Modulators: Fast food is often high in sodium and may contain monosodium glutamate (MSG), which can enhance flavor but may also contribute to overeating and weight gain (He et al., 2008). Moreover, excessive sodium intake has been linked to increased risk of hypertension, heart disease, and stroke (Strazzullo et al., 2009).

Ubiquity, Ease of Access, and Low Price

The fast food industry has thrived in the United States due to its ubiquity, ease of access, and low price points. Fast food restaurants are located in almost every city and town across the country, often clustered near highways and busy intersections for maximum visibility and convenience. With drive-thru windows, online ordering, and delivery options, obtaining fast food has never been easier.

Moreover, fast food is often marketed as an affordable option for individuals and families. Value menus and combo meals entice consumers with the promise of filling meals at low prices. These factors, combined with the hyperpalatable nature of fast food, contribute to the appeal and widespread consumption of these unhealthy options.

The Potential for Healthier Fast Food and Barriers to Change

It is conceivable that the American fast food industry could offer healthier, less obesogenic options. Some fast food chains have already started to incorporate healthier menu items, such as salads, grilled chicken, and fruit. However, there are several barriers to making significant changes to the fast food landscape:

Consumer Demand: Many consumers continue to crave the taste and convenience of traditional fast food, making it difficult for healthier options to gain traction. Healthier alternatives may be perceived as lesssatisfying, less tasty, or less convenient compared to their high-calorie counterparts (Rydell et al., 2008).

  1. Profit Margins: Fast food companies often prioritize profit margins over public health. Unhealthy ingredients, such as high-fructose corn syrup and trans fats, can be cheaper and easier to source than healthier alternatives. Additionally, the hyperpalatable nature of fast food items drives repeat business, contributing to higher profits (Brownell & Horgen, 2004).

  2. Marketing and Advertising: The fast food industry spends billions of dollars each year on advertising, often targeting children and adolescents. This marketing strategy contributes to brand loyalty and the normalization of fast food consumption, making it difficult for consumers to change their eating habits (Harris et al., 2009).

  3. Resistance to Change: Both the fast food industry and consumers may be resistant to change. The industry is hesitant to modify successful products and risk alienating customers, while consumers may be reluctant to try unfamiliar or perceived "healthier" options (Young, 2016).

  4. Cost of Healthier Options: Healthier fast food options are often more expensive due to the higher cost of ingredients, preparation, and storage. This price difference may discourage consumers from choosing healthier alternatives, particularly those with limited financial resources (Drewnowski & Almiron-Roig, 2010).

In conclusion, the fast food industry in the United States has played a significant role in the nation's obesity epidemic. Factors such as high fat content, hyperpalatability, high sugar content, and neurotransmitter modulators make fast food obesogenic. The ubiquity, ease of access, and low price of fast food further contribute to its appeal and consumption. While it is possible for the industry to offer healthier options, barriers such as consumer demand, profit margins, marketing strategies, resistance to change, and the cost of healthier options make it challenging to implement widespread changes. Nevertheless, the core concept of providing healthier fast food choices remains a valid and potentially beneficial approach to addressing obesity in the United States.


    • Bray, G. A., Nielsen, S. J., & Popkin, B. M. (2004). Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. The American journal of clinical nutrition, 79(4), 537-543.

    • Brownell, K. D., & Horgen, K. B. (2004). Food fight: The inside story of the food industry, America's obesity crisis, and what we can do about it. McGraw-Hill.

    • Drewnowski, A., & Almiron-Roig, E. (2010). Human perceptions and preferences for fat-rich foods. In Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. CRC Press/Taylor & Francis.

    • Gearhardt, A. N., Grilo, C. M., DiLeone, R. J., Brownell, K. D., & Potenza, M. N. (2011). Can food be addictive? Public health and policy implications. Addiction, 106(7), 1208-1212.

    • Harris, J. L., Pomeranz, J. L., Lobstein, T., & Brownell, K. D. (2009). A crisis in the marketplace: how food marketing contributes to childhood obesity and what can be done. Annual review of public health, 30, 211-225.

    • He, K., Zhao, L., Daviglus, M. L., Dyer, A. R., Van Horn, L., Garside, D., ... & Stam

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