Overall American fast food consumption has increased in the past fifty years. As a cheap and convenient option, it is a primary food source for many. A substantial surge in recent years may be attributed to the COVID-19 pandemic, as in-person restaurant dining decreased. Also observed were rising rates of food insecurity as many individuals faced unemployment, which further emphasized the affordability of fast food meals. However, frequent fast food consumption has been correlated with type 2 diabetes, obesity, cardiovascular disease, other metabolic abnormalities, and– most recently– an increased risk of nonalcoholic fatty liver disease (NAFLD).
A recent study by Dr. Ani Kardashian found the frequent consumption of processed meats and refined carbohydrates creates fat buildup within the liver, leading to liver steatosis (or NAFLD). Nonalcoholic fatty liver disease is potentially fatal and could lead to cirrhosis: late-stage scarring in the liver. Impacting over 30% of the United States population, cirrhosis could lead to fluid buildup in the abdomen, swelling of veins in the esophagus, confusion, drowsiness, slurred speech, liver cancer, and liver failure if left untreated. However, the effect of fast food on steatosis varies with individuals afflicted with different metabolic risk factors.
Fast food consumption is especially prevalent in the U.S.
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This data was collected from an analysis of the National Health and Nutrition Examination Survey used to evaluate the relationship between fast food and liver steatosis risk. The food defining this category had to originate from a drive-thru restaurant or one without wait staff. The study found (from a sample of 3,954 adult participants) that 52% consumed any type of fast food, and 29% used one-fifth of their daily caloric intake from this food category. Researchers also found that a fast food intake of ≥ 20% was associated with a significantly greater risk of steatosis: a statistic independent of sociodemographic characteristics, other health behaviors, and metabolic conditions.
While there were significantly elevated levels of steatosis in obese and diabetic individuals, the general population is not risk-free. A healthy liver typically contains less than 5% of fat, making it susceptible to different diets. Because of this, public health efforts need to improve access to healthier, nutritious, and affordable food options, prioritizing targeted nutrition for at-risk populations.
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