الفهرس 
Introduction
Nutritional value of fast foodsOnly 14 pages are availabe for public view
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Abstract
World wide spread fast food, it was noted some diseases linked by excessive eating these meals based on that erupted in developed countries, the warnings of the danger of binge eating these products, and put laws in both the United States and Canada , among others. In Egypt, despite the proliferation of fastfood consumption, but studies on fast food considered low, so consider this study to try to find out the nutritional value and health risk for some fast food in Assiut city.
The present study was performed to monitor nutritive value of fast foods and public health hazardof commercially available fast food.
I. Nutritive value of fast food
It is evident that the mean values of moisture, protein, fat, ash and carbohydrate percent in fried chicken was 46.9±0.45, 17.83±0.26, 12.3±0.26,1.9±0.028 and 18.64±0.41%, respectively.
It is evident that the mean values of moisture, protein, fat, ash and carbohydrate in chickenshawerma was 54.48±0.44, 20.34±0.16, 7.51±0.2, 2.21±0.06 and 13.1±0.28%, respectively.
It is evident that the mean values of moisture, protein, fat, ash and carbohydrate percent infried hot-dog was 52.5±0.2, 11.2±0.18, 9.3±0.19, 2.62±0.03 and 23.5±0.25%, respectively.
It is evident that the mean values of moisture, protein, fat, ash and carbohydrate percent inbeef shawerma was 51.7±0.3, 21.2±0.07, 10.3±0.17, 2.3±0.03and 13.8±0.18%, respectively.
It is evident that the mean values of moisture, protein, fat, ash and carbohydrate percent infried beef burger was 52.83±0.27, 15.6±0.19, 6.17±0.3, 3.51±0.02 and 20.3±0.3%, respectively.
It is evident that the mean values of moisture, protein, fat, ash and carbohydrate percent infried beef sausage was 57.4±0.4, 13.34±0.19, 9.3±0.5, 3.1±0.03 and 14.4±0.24, respectively.
II. Public health hazard of fast food
1. High calories value of fast food
Proven data contained in this study on the fried chicken , chicken shawerma , fried hot dogs , beef shawerma and fried beef burgers and fried beef sausage contains the average values of calories ( kcal / 100g ) 264.82 ± 2.93, 201.62 ± 4.44, 226.38 ± 1.34, 235.04 ± 1.91, 211.53 ± 2.40, 200.24 ± 3.90, respectively.
2. Cholesterol content of fast food
These amounts are considered higher than the authorized per day of cholesterol (300 mg / day) with the exception of sausage.
Proven data contained in this study on the fried chicken , chicken shawerma , fried hot dogs , beef shawerma and fried beef burgers and fried beef sausage contains the average values of cholesterol (mg / 100 g of sample) 474.17 ± 3.14, 799.20 ± 9.17, 553.01 ± 2.14, 237.14 ± 5.12, 319.38 ± 5.62, 132.28 ± 1.81 , respectively.
3.Trans-fatty acid of fast food
The data reported in this studies on fried chicken proved that 100% of fast foods examine samples contain TFA, 83.33% contain elaidic acid and 83.33% contain linoelaidic. The mean value of total trans-fatty acid (g/100gm), elaidic (g/100gm) and linoelaidic (g/100gm), levels in fried chicken was 2.91±0.34, 1.35±0.48 and 0.96±0.09, respectively.
The data reported in these studies on chickenshawerma proved that 83.33% of fast foods examine samples contain TFA, 94.45% contain elaidic acid and 83.33% contain linoelaidic. While the mean values of total trans-fatty acid (g/100gm), elaidic (g/100gm) and linoelaidic (g/100gm), levels in chickenshawerma was 1.0±0.272, 0.43±0.011 and 1.18±0.28, respectively.
The data reported in these studies on hot dog proved that 100% of fast foods examine samples contain TFA, 72.22% contain elaidic acid and 61.11% contain linoelaidic. The mean values of total trans-fatty acid (g/100gm), elaidic (g/100gm) and linoelaidic (g/100gm), levels in Fried hot-dog were 0.99±0.26, 0.40±0.03 and 1.30±0.42, respectively.
The data reported in this studies on beef shawerma proved that 100% of fast foods examine samples contain TFA, 53.85% contain elaidic acid and 84.62% contain linoelaidic. Mean values of total trans-fatty acid (g/100gm), elaidic (g/100gm) and linoelaidic (g/100gm), levels in beef shawerma was 1.20±0.12, 0.59±0.2 and 1.23 ±0.15, respectively.
The data reported in this study on fried beef burger proved that 75% of fast foods examine samples contain TFA, 62.50% contain elaidic acid and 62.5% contain linoelaidic. While the mean values of total trans-fatty acid (mg/100gm), elaidic (g/100gm) and linoelaidic (g/100gm), levels in fried beef burger was 5.30±0.24, 2.5 ±0.3 and 2.3±0.04, respectively.
The data reported in these studies on sausage proved that 82.353% of fast foods examine samples contain TFA, 64.71% contain elaidic acid and 52.94% contain linoelaidic. Mean values of total trans-fatty acid (g/100gm), elaidic (g/100gm) and linoelaidic (g/100gm), levels in fried beef sausage was 0.26±0.064, 0.08±0.06 and 0.40±0.04, respectively.
Effect of deep frying process on content fast food
In this experiment it was brought in frozen burgers and chicken from the market fresh slaughtered has been analyzed (as a control) to see the nutritional value and health -risk (calories, cholesterol and trans-fats).
Each group has fried (burger and chicken) in oil and margarine for several times, has been the analysis of samples as well as oil and margarine at different intervals from the frying process in oil and margarine are as follows: After the first time of frying and after the tenth time of frying. Shows lack of significant effect on nutritive value levels after ten times of frying operations. While in terms of health it found higher rates of trans-fats since the first time for frying in margarine, while the normal fried in oil turns out high trans-fat content after ten time of frying oil, especially in hamburgers. It shows an increase in the transferred fat in oils and hydrogenated margarine after frying ten times.
Fast foods and women breast milk contaminated with TFAs
The trans-fatty acids are transferred to fetus as they are found in same levels in the blood of newborn to fetus as in that of mothers. On other hand, mammary glands are unable to synthesize TFA; it is likely that the TFA in human milk come from dietary intake
This study showed a wide range (min 0.01 max 1.35 mg/100ml milk) with mean 0.1 mg/100 ml milk of total trans-fatty acid, concentrations in milk from breast-feeding countryside areas in Assiut mothers, while the present of occurrence are 80.77 %.
Elaidic acidcontent ranged between 0.01 and 1.35 with mean 0.05mg/100ml milk and linoelaidic acid content was 0.001 as a min. &0.61 as a max with a mean value of 0.06 mg per 100 ml milk. The results also showed that the percentage of trans-fatty acids in milk was increased in spite of most of this woman are countryside.
*Although fast food have nutritive value it consider as a public health hazard which high in total calories, high in cholesterol and high in trans-fatty acids.
*Avoid public health hazard of fast food, depend upon, authorities, food retailers and consumers:
1- Authorities: regularly observed use margarine in preparation of food and must not exceed 2%, requires all manufacturers and food retailers with labels which contend amount of food in them.
2- Food retailers: avoid using margarine in preparation of food, avoid over heating of oil in preparation of foods and avoid using heated oil several times before.
3- Consumers: Continue to watch your fat intake and choose lower fat foods at home and when eating out, limit fast food consumption (not more than twice per week) and avoid deep fried foods.
*Women must be avoiding fast food intakes particularly during periods of pregnancy and breast fed infants and even use margarine in preparation of food.