Study reveals hidden health dangers in popular fast-food choices

A recent study has highlighted the health risks of popular fast-food items. Anastasia Lebedeva, an associate professor at ROSBIOTECH University, shared her findings with TASS, focusing on the nutritional and chemical concerns of common menu choices. Lebedeva pointed out that deep-fried French fries pose multiple health risks. The high-temperature frying process creates aldehydes, harmful compounds formed when fats oxidise. Reusing cooking oil worsens the problem by producing acrylamide, a known carcinogen.

The fries also contain trans fats, which can damage cells and increase levels of 'bad' cholesterol. Their combination of high salt, fat, and starch makes them particularly difficult for the body to digest.

Fast-food salads are not always a healthier option. Some contain the additive E1520, also known as propylene glycol, to preserve freshness. High-calorie dressings, like creamy Caesar or Asiago sauces, can push the total calorie count of a single salad to as much as 730 kcal. The research sheds light on the hidden dangers of fast food. French fries carry risks from carcinogens, trans fats, and poor digestibility. Even salads can be high in calories and additives, challenging the assumption that they are always a nutritious choice.