Hidden dangers in fast food: Salads and fries under scrutiny

A recent study by Anastasia Lebedeva, an associate professor at ROSBIOTECH University, has highlighted concerns about the health impacts of fast-food items. TASS reported her findings on the calorie content and digestibility of popular menu choices. The research reveals hidden risks in both salads and deep-fried foods. Fast-food chains have introduced salads to cater to health-conscious customers. However, some of these salads contain the additive E1520, also known as propylene glycol, to preserve freshness. High-calorie dressings, such as creamy Caesar or Asiago sauces, further increase their energy content. Certain chicken salads can reach up to 730 kcal.

Deep-fried French fries pose additional risks. Their high salt, fat, and starch content makes them difficult to digest. The deep-frying process, particularly with reused oil, produces acrylamide, a compound linked to cancer. It also generates trans fats and aldehydes, both of which harm cells and elevate the risk of cardiovascular disease. The study underscores the potential health hazards of common fast-food options. Salads may contain additives and high-calorie ingredients, while French fries carry risks from carcinogens and trans fats. These findings provide clearer insights into the nutritional challenges of fast-food consumption.