Fast Food

In the past few months, one in five parents reported that their children ate fast food more often, a recent poll showed.

U.S. adolescents consume between one-third and two-thirds of the recommended daily limits of added sugars, fats and refined grains through snacking, researchers reported recently during the virtual Nutrition Live Online meeting.

Younger Black women had higher BMI, LDL levels, salt intake and fast food consumption compared with older Black women, according to research presented at the virtual American College of Cardiology Scientific Session.

Although food insecurity in the U.S. has improved since 2011, adults aged younger than 65 years impacted by food security continue to experience elevated risk for CV death.

Increased water intake may help improve cognition among children, according to a presentation at the European Congress on Obesity. It was the top story in endocrinology last week.

Higher consumption of ultra-processed foods is associated with shorter telomere length — a sign of cell aging — among a cohort of adults from Spain, according to study data.

Children aged 12 to 15 from low- and middle-income countries report more obesogenic behaviors after being a victim of bullying compared with those who are not bullied, according to a study published in Pediatric Obesity.

As was recently reported in the fifth edition of the Chain Reaction report, more than a dozen of the top 20 restaurant chains in the United States received failing grades for antibiotic use in beef — a sign that the industry must expand its commitment to address the overuse of antibiotics, experts suggested.

Areas with high density of fast food outlets had greater prevalence of MI compared with other areas, according to findings presented at the Annual Scientific Meeting of the Cardiac Society of Australia and New Zealand.

ORLANDO — As the obesity epidemic continues to grow in the United States, it is critical that health care providers confront patient misconceptions about the causes of obesity and how the surplus of “nutritionally-bankrupt food” has contributed to a rise in such chronic diseases, according to a presentation at the Rheumatology Nurses Society Annual Conference.