4-hydroxynonenal (HNE), a toxic aldehyde, in French fries from fast food restaurants in the USA

2012 ◽  
Vol 53 ◽  
pp. S250
Author(s):  
A.S. Csallany ◽  
I. Han ◽  
D.W. Shoeman ◽  
C. Chen
Keyword(s):  
Fast Food ◽  
French Fries ◽  
The Usa ◽  
Fast Food Restaurants

Friction variation in assessing slipperiness in fast-food restaurants in the USA

2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

scholarly journals Longitudinal state-level effects on change in body mass index among middle-aged and older adults in the USA

2017 ◽  
Vol 77 (1) ◽  
pp. 59-72
Author(s):  
Cheng-Chia Chen ◽  
Dong-Chul Seo ◽  
Hsien-Chang Lin
Keyword(s):  
Body Mass Index ◽  
Body Mass ◽  
Fast Food ◽  
Sample Selection ◽  
State Level ◽  
Lower State ◽  
Potential Health ◽  
Bmi Trajectories ◽  
The Usa ◽  
Fast Food Restaurants

Objective: The purpose of this longitudinal study was to examine the effects of state-level socioeconomic status (SES), the density of fast food restaurants and walking to work on body mass index (BMI) among US adults aged 50 years and older. The study sought further to account for the interaction effects of three different hierarchical levels of variables, including time-varying variables and time-invariant variables such as individual and state-level variables. Confounding related to environmental/neighbourhood effects was controlled for through sample selection. Methods: Data were drawn from the 2000–2010 Health and Retirement Study (HRS) and the 2010 US Census. HRS survey participants aged 50 years and older in 2000, residing in the same census tract during 2000–2010 ( N = 6,156) comprised the study sample. A three-level growth model was fitted to BMI trajectories. Results: BMI significantly increased over time showing both a linear and quadratic decelerating trajectory ( p < .001) where BMI grew faster among sampled adults in their early 50s. Women living in the US states with a lower state-level SES had higher BMIs, while men with higher state-level SES had a higher BMI ( b = −.242, p = .013). In states with a higher proportion of people who walked to work, Hispanics had higher BMIs at baseline and a lower BMI growth rate, compared with non-Hispanic whites ( b = −.033, p < .001). Conclusions: Obesity interventions specific to adults aged 50 years and older require greater emphasis. Potential health inequalities regarding weight gain can be ameliorated through tailoring interventions based on sex, environmental and state-level SES influences.

Service quality in the USA and mainland China's fast-food restaurants

2009 ◽  
Vol 5 (4) ◽  
pp. 291 ◽  
Author(s):  
Hong Qin ◽  
Victor R. Prybutok ◽  
Daniel A. Peak
Keyword(s):  
Service Quality ◽  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants

2015 ◽  
Vol 92 (10) ◽  
pp. 1413-1419 ◽  
Author(s):  
A. Saari Csallany ◽  
I. Han ◽  
D. W. Shoeman ◽  
C. Chen ◽  
Jieyao Yuan
Keyword(s):  
Fast Food ◽  
French Fries ◽  
Fast Food Restaurants

scholarly journals Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013

2018 ◽  
Vol 21 (11) ◽  
pp. 2117-2127 ◽  
Author(s):  
Jackie Soo ◽  
Jennifer L Harris ◽  
Kirsten K Davison ◽  
David R Williams ◽  
Christina A Roberto
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant ◽  
Nutrient Profile ◽  
Food Items ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Changes Over Time ◽  
Over Time

AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.

Introduction: From French Fries to Planetary Salvation

2018 ◽  
pp. 1-16
Author(s):  
Jesse Goldstein
Keyword(s):  
Fast Food ◽  
Combined Heat And Power ◽  
Hot Water ◽  
French Fries ◽  
Waste To Energy ◽  
Energy Technology ◽  
Diesel Generator ◽  
French Fry ◽  
Conference Room ◽  
Fast Food Restaurants

Let’s begin at the 88th session of the NY Cleantech Funders Forum.1 It is 9 a.m. in a windowless conference room on the 31st floor of a skyscraper in midtown Manhattan. Fifteen cleantech professionals—investors, lawyers, entrepreneurs, brokers—sit around a large table, at the head of which stand two entrepreneurs, ready to make an investment pitch for their product, the Vegawatt. The Vegawatt is a waste-to-energy technology targeting small, fast food restaurants. It converts used fry grease into fuel for a combined heat and power diesel generator, which in turn produces hot water and electricity. Waste in, energy out. The graphic on the first slide in the presentation shows a green electrical cord plugged into a French fry, which is positioned next to their sales line: “Out of the deep fryer, into your pocket!”...

Friction Variation in Assessing Slipperiness in Fast-Food Restaurants in the USA

2006 ◽  
Vol 50 (19) ◽  
pp. 2232-2236
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

Objective and subjective measurements of slipperiness in fast-food restaurants in the USA and their comparison with the previous results obtained in Taiwan

2006 ◽  
Vol 44 (10) ◽  
pp. 891-903 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Kai Way Li ◽  
Yueng-Hsiang Huang ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Subjective Measurements

scholarly journals ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS

2021 ◽  
Vol 10 (20) ◽  
pp. 06-12
Author(s):  
Alina Cristina Adascălului ◽  
Mioara Negoiță ◽  
Adriana Laura Mihai ◽  
Gabriela-Andreea Horneț
Keyword(s):  
Palm Oil ◽  
Fast Food ◽  
French Fries ◽  
Color Parameters ◽  
Commission Regulation ◽  
Fast Food Restaurants ◽  
Food Conditions ◽  
Oil Sunflower ◽  
Home Conditions ◽  
At Home

French fries, prepared either at home or in fast food restaurants, are one of the most desired dishes of Romanians and the main contributors to the intake of acrylamide through the diet. The aim of this study was to investigate how the frying in at home and fast food conditions influences the acrylamide level of French fries and to establish a correlation between acrylamide content and the color parameters. Potatoes from the Queen Anne variety and two types of oil (sunflower, palm) were used. Frying in at home conditions was realized in a pan in sunflower and palm oils (103°C for 13-15 minutes) and frying in fast food conditions was performed in a fryer using only palm oil (170°C for 11 minutes). Determination of acrylamide was achieved fallowing the GC-MS/MS method. The level of acrylamide in French fries fried in at home conditions showed higher acrylamide content when the sunflower oil was used (764.58 µg/kg) compared to the samples fried in palm oil (541.65 µg/kg). Also, a variation between the two types of frying was observed when using palm oil and a lower acrylamide level was obtained for French fries fried in at home conditions (541.65 µg/kg) than for potatoes fried in fast food conditions (684.37 µg/kg). For all the samples analyzed the acrylamide content exceeded the benchmark level of 500 µg/kg set by the Commission Regulation (EU) 2017/2158. Linear correlations between acrylamide levels, expressed in % d.m., and the color parameters (L*, a* and b*) were found: as the level of acrylamide increased, the parameters L* and b* (R2 = 0.80) decreased, and a* increased (R2 = 0.68).

Sterol Oxidation Products in French Fries and in Stored Potato Chips

1985 ◽  
Vol 48 (2) ◽  
pp. 158-161 ◽  
Author(s):  
KEN LEE ◽  
ANNE M. HERIAN ◽  
NANCY A. HIGLEY
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Thin Layer ◽  
Fast Food ◽  
High Performance ◽  
Potato Chips ◽  
French Fries ◽  
Oxidation Products ◽  
Fast Food Restaurants ◽  
Layer Chromatography

Potato chips and french fries were analyzed by high performance liquid chromatography and thin layer chromatography for cholesterol and (β-sitosterol oxidation products. Chips stored for 150 d at 23°C in unopened foil bags contained no detectable sitosterol oxidation products, but those held at 40°C contained 7α-hydroxysitosterol, 7β-hydroxysitosterol, and sitosterol (β-epoxide only after an extended storage of 95 d. French fries as purchased contained sterol α- and β-epoxides, and 7α- and 7β-hydroxysterols. These sterol oxidation products were present in repeat samples from five different fast food restaurants. Ingestion of sterol oxides from potato chips is unlikely, whereas ingestion of sterol oxides from french fries is possible.

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