Fast Food Versus Slow Food and Hypertension Control

Abstract

Epidemiological studies have demonstrated that changes in the lifestyle, in particular in the dietary habits, strongly contribute to the development of hypertension and other cardiovascular diseases. In the past two decades, in many western countries, type and mode of consumption of daily food intake changed accordingly to the changes in the rhythms of life. The solution of consuming fast food is obviously time-saving but it associated to the strong enhancement in the intake of calories, saturated fats, soluble carbohydrates and salt. All these nutrients are able to deteriorate the metabolic profile of the cardiovascular risk. Moreover the habitual consumption of fast food has been frequently indicated as one of the main causes of the lack of dialogue in the family, which is no-more gathered around the table to consume dinner.The alternative choice to the fast food is the slow food that promotes the recovery of the taste and quality of food, based on the traditions of the Mediterranean diet. In particular, this type of diet is rich in indigestible carbohydrates, unsaturated lipids, vegetable, proteins and potassium, which is the first physiological sodium antagonist. This diet has been proved to beneficially affect blood pressure regulation, to reduce serum lipids, blood glucose and cardiovascular risk profile. Moreover particular attempt to the size of portions is also able to prevent increase in body weight, which is one of the most important undesirable effects of the Mediterranean diet. Fans of the slow food suggest to consume the meal sitting around a carefully prepared table, enjoying talks and food, in order to antagonize the stress of the daily life in the 21 st century.Aim of this paper is to show two different menu, one typical of the fast food and the second typical of the slow food philosophy, and discuss about their composition along with the effects of their macronutrients on blood pressure, body weight, serum lipids and blood glucose.

The slow food movement and time shortage: Beyond the dichotomy of fast or slow

“…Underpinning much of this scholarly interest is the premise that the slow food movement is more than 'just a food and wine club' (Parkins and Craig, 2006: 18), as slow food has been linked to broader social movements that aim to overturn a number of well-established social trends. For some, the slow food movement is seen as an antidote to the prevailing culture of 'fast food', which supposedly engenders a 'mindless ', 'mass-produced' and 'unhealthy' approach to food production and consumption (Ferrara et al, 2008;Peace, 2006). For others, the slow food movement is part and parcel of the anti-globalization movement, which stands opposed to the homogenization of food cultures (e.g.…”

Children’s dietary needs: nutrients, interactions and their role in health

“…Most sodium is consumed in the form of sodium chloride (table salt), which is added to many processed and fast foods including canned vegetables, lunch meats, crackers, cereals and sport drinks. Lifestyle changes have led families to rely more heavily on foods prepared outside of the home, many of which are relatively high in salt and calories (Webster et al, 2010;Ferrara et al, 2008). Not only has this trend contributed to rising obesity rates but it is also being blamed for the increasing incidence and severity of hypertension in children.…”