Research question: How and just why does junk food consumption cause cardiovascular disease and negative for consumers?
Abstract: I am exploring the question how and why does the fast food consumption cause center diseases and just why are they negative for consumers. My purpose of researching this matter had increased after my visit to America. Nearly one out of 5 teens I've seen were obese. I got shocked by the fact I found and made a decision to research further on about this topic and find out the main causes of diseases and exactly how exactly does the fast food consumption cause visitors to be obese. Therefore my goal in this expanded essay is to find why the fast food consumption cause people to get fat and its own influence on the cardiovascular system.
Fast food, Quick Service Restaurant or restaurants refferred as QSR within the industry itself is a thought that is found in 19th century by the Roman suppliers who were reselling loaf of bread soaked in the wine in the pre-modern europe. Then as the world are more modernized and the growing demands of folks increased, the concept of fast food are more industralized and popular and the amount of fast food places increased in huge amounts compare to recent decades. Restaurants such Mc. Donalds, Burger King became really popular and the face of the word 'Fast food' and started making billions of profits yearly. The concept of food is well defined by the term itself. Food, that can is cooked properly and used 'fast' is fast food. Everyday an incredible number of teens and adults ingest 'Fast food' all around the globe. Fast foods are very famous out-of-home foods. The consumers can buy fast foods just about anywhere that markets foods and appetizers; vending machines, drive throuh restaurants or any restaurants which functions by swing action through system. As it can be seen from its inception, fast food has been designed to be eaten "on the go". People favor fast foods since it is quick, convenient tasty and cheap. However rather than nourishing foods such as lean meats, fresh fruits, and vegetables in most cases made with cheaper materials such as refined grains, high unwanted fat meat and added sugars and fats which makes it weight with with saturated fats and energy and helps it be low in nutrients. Therefore it is very unhealthy kind of eating style and furthermore it could cause some serious medical issues. Long term utilization of junk food can result in health issues such as high blood circulation pressure, hypertension, heart disease, weight problems, diabetes. These problems occurs by high degrees of Fats and cholesterol found in the fast food contribute to raises in bloodstream preasure by develooping plaques on vessel surfaces which causes reduction in diameter and elasticity.
What are JUNK FOOD?
The types of foods that are refferred to as ' fast foods' are meals that are lower in nutrients and saturated in concentration of body fat. Excess fat, reffered to as 'lypids' in biology are great source of energy and. Additionally it is very important that they are used in the part of the cell membrane for handling what comes in the cell and goes out the cell. These are a broad category of molecules which includes; Triglycerides (natural lipids), phospholipids, glycolipids and steroids. Phospolipds are main structual components. It is made up of a glycerol backbone, two essential fatty acids tails and a hydrophilic 'brain' that incorpates with a phosphate group. Glycolipids are like phospholipids in conditions of structural means nonetheless they have emerged in framework of myelinated neurons. Steroids are among all the lipids with no fatty acid tails which are inportant in membrane framework and in metabolism. Steroids will vary in their efficient groups however they all have the same glycerol backbone consisting of four carbon rings. Triglycerides quite simply neutral lipipds are the products of dehydration synthesis between three molecules of fatty acids and one molecule of glycerol. Essential fatty acids are split into major groups; Saturated and unsaturated essential fatty acids. Saturated fatty acids are the excess fat that are sturdy at room temparature. Only single C-C bonds occurs in the backbone of the tails, and hydrogen atoms are attached to those carbon atoms at the rest of the bonding sites. Unsaturated fatty acids are the fat that are liquid at room heat. They have a number of dual bounds between carbon atoms in the tails of these fatty acids. They are liquid because the two times bonds create kinks that disrupt packaging between tails.
However not absolutely all the fats are harmful to the human body, some are healthy and benefitial. The extra fat that are good and benefial for human body are monounsaturated and polyunsaturated body fat. These unsauraturated extra fat are located in the foodstuffs from such as vegetable oils nut products and seeds and also in fishes. and also fishes. The fats that can be reffered to as 'bad' are 'Trans' and 'Saturated body fat becasue they improve the threat of having diseases. Saturated fats are harmful and dangerouns because human body doesn't need fats at all since it can produce all its fats that is necessary for your body and extra consumption of saturated fats in the torso is unwanted and bad for the cardiovascular system.
Because fats boosts cholesterol level by increasing the unsafe LDL and but also enhances protective HDL. (Within this cases unsaturates fatty acids are much prefereable because it lowers the harmful LDL and escalates the protective, goods HDL). LDL is low-density lipoproteins. These are responsible for having cholesterol from liver to the rest of the body. When going throught the cells in the body, the cell might add themselves in it and extract fats and cholesterol. In order that is why they are known as bad and dangerous lipoproteins. HDL is high-density lipoproteins. They are the cholesterol scavengers in the blood stream. They catch the body fat and cholesterols in the bloodstream. That is why they may be reffered to as protecting, good lipoproteins. Trans essential fatty acids is a name for unsaturated with trans-isomer fatty acids.
Trans Fatty Acids
Trans essential fatty acids quite simply trans fats made by hydrogenation process by home heating liquid vegetable natural oils in the presence of hydrogen whic means the liquid is saturated and converted into turned into sound making it more stable. This is for easier transportation hyrogenetead oils can resist longer and this is suitable for frying procedure for making foods. Trans extra fat are a whole lot worse than fats because not only they increase LDL but they lower the level of HDL in the blood vessels. The intake of these saturated fats and most importantly Trans essential fatty acids triggers problems in the cardiovasular system such as leading to people to have heart and soul diseases, stroke, diabetes, obestes and other related chronic condition. But what's worse is the fact that in some places, mostly in growing countries people use partially hydrogenated oils because they're cheaper. But these natural oils are very different than the oils that are being used for cooking, they can be largely like trans-rich partly hyrogenated oils and they are really bad and the primary causes of center diseases.
What is Cardiovascular System?
Why are fast foods Bad ?
The usage of junk food as explained aboved causes cardiovascular diseases such as high blood pressure, cardiovascular disease, stroke, diabetes, obesetes and other realted chrnoic conditions. The reason for these problems to occur is because of one disesase in specific, consequently of fast food consumption, is called Arteriosclerosis. Arteriosclerosis is a term used for talking about the hardening of artery walls (as can be seen from its greek names, arterio means artery and sclerosis means hard). Arteriosclerosis happens scheduled to atheromatous plaque that are stored in the artery walls. Atherogenic is the word that can be used for express the substances/plaques that cause Arteriosclerosis. Atherosclerosis is known as arteriosclerotic vascular disease or ASVD which is utilized for the tickening and lack of elasticity in the artery surfaces due plaques. The chemicals that are reffered to as plques are the oily materials from junk food such as low-density lipoproteins such as triglycerides (trans fatty acids) and cholesterol. Because Fats and cholesterol cannot travel in the bloodstream and and need special service providers to help them travel through the blood. These special companies are low-density protein. These are globular shaped and have hollow core for cholesterol transport. When LDL-bound cholesterol levels are too high, cholesterol are deposited in arterial surfaces. Plaques are transferred within the wall membrane of the artery between the easy muscle and and the inner ining, inner coating(endolithelium). Atherosclerosis begins when the internal coating in the vessel is diseased. Then the monocytes and T cells starts become turned on and move from blood stream in to the artery where they become into faomy set ups and collect essential fatty acids and cholesterols. In over time the clean muscles goes from middle covering into the lining of artery surfaces where they join with these foam skin cells and begins to grow inside the artery. The formation of is long termed. It accumulates in the artery wall surfaces slowly intensifying and cumulative over time as fast food consumption persists.
Over the time, the amount of Atheromatous plaque in the artery increases
The development of atheromatous plaques may form ventricular anerysm. That is when the damaged muscles(plaqued muscles) learn to from slender bulges on the wall space of ventricules. It slows down/blocks the blood circulation through the vessel and triggers heart beat to excessive by lowering the pumping capacity of the heart. As the blood vessels flows gradually through the aneurysms, bloodstream clots may form in the center chambers blocking the blood circulation to the chambers. Another problem that might occur is the fact that, in over time the as the atheromatous plaques in the artery surfaces increases, they begin to block the blood vessels through the vessel and this is when the issues start to arise. As the atheromatous plaque is big enough, the vulnurable plaque which comprises white skin cells and lipids (including cholesterol from the intake of junk food) ruptures creating Thrombus, which is lowering or blocking the blood stream thorugh the vessel. This rupture stimulates the blood vessels platelets to adhere to the vessel wall and initiate blood clots. These blood vessels clots lead to further blockage inside the artery and could completely stop it. They form by breaking off from the useless muscles in heart and travelling throught the blood vessels and lodging in the vessel thoroughout the complete body. They may even lodge in the blood circulation vessel of the mind and cause strokes. This contributes to the death of the tissue in the vessel as there is no blood supply to it. This event is called Infarction( portion of death tissuses due to lack of blood and oxygen due to blockage in the artery). Which is the situation with all the current fast food consumers. Because they consume fast food too much, low-density lipoproteins, (the trans essential fatty acids and the cholesterol) which can be in the foodstuffs, commence to form atheromatous plaque in the arteries but mainly in the coronary arteries, the vessel which offers oxygen-rich blood vessels to myocardium. These coronary arteries as a result can not maintain the proper blood circulation through them. This might cause upper body pressure, ache beneath the breast bone or shortness of breaths on people. They are the essential symthomes of coronoary desiases. Further on these symtphomes might be a indication of angina (an blockage in the vessel, too little blood and air) and stroke and possible heart and soul attacks with regards to the location and the level of blockage in the vessel.
There are many statistical illustrations that show the result of fast food consumption and cholesterol level on the increase in the cardiovascular diseases. The study is sported by the figures showing the harmful diet, absorption of high choleterol level on the motality and morbidity from studies of American Heart Association, National Institutes of Health, World Helath Company and other well recognized health organizations which can be run by health professionals and medical scientists.
The reseach issue is strengened by the next examples. The reason for using the choosen exapmle is due to their stability. The exapmle are extracted from the analysis thats has been done by 'Prospective Studies Collobration' from Clinical Service Device and Edpidemical Studies Product, University of Oxford. The business and the study itself is suported and funded by UK Medical Rsearch Council English Heart Basis and European Union (EU BIOMED). The study itseld needed 5 years and was completed in 18 March 2009. It is collabrative meta-analysis of 57 prospective studies of vascular risk factors (blood vessels cholesterol, blood circulation pressure, , diabetes) and cause sfor pecific reason on mortality by finding BMI, body mass index. ( The weight of members, in kg were divided by the square of these height and the ones that had around 30 were regarded as obese and have CVD) The collabration was done in 1996. 897. 546 individuals were used in the study. The relevant studies were determined computer studies of MEDLINE and EMBASE. The members in the study where choose relating with their possitive of heart stroke and cardiovascular disease problems to reduce the uncertainty of other causes for heart diseases apart from cholesterol level so when data was gathered the age, intimacy of individuals and their health background such as smoking wre changed to fin the true effect of cholesterol on mortality.
The graph above shows the risk of cardiovascular disease, hazard ratio against the single dimension of cholesterol. As it can be evidently seen from the graph as the baseline total cholesterol escalates the Hazard ratio boosts.
As it is seen from the graph above as the SBP, Systolic blood circulation pressure (the quantity of pressure that the bloodstream is wearing the vessels while moving through the vessels) heightens as the usual total cholesterol level in the blood level increases. That is due to Advanced cholesterol in the bloodstream. As the higher the total cholesterol rate and the ststolic blood pressure the bigger the Hazard percentage which is seen from graph and the numbers explained next to the graph.
The people that are in least threat of cardiovascular disease and also have the least hazard percentage is the people who have the systolic blood circulation pressure significantly less than 125 mmol/L. They are the youngest range of individuals in the analysis who have 64. 7 as a mean get older. This is seen from the death count and the total amount of people that are inactive that have significantly less than 125 mmol/L Systolic blood circulation pressure. As the SPB level escalates the death count also improves. The category that has the biggest death rate is the people who have SBP level between 125-144. Folks in this range are the in the mean range. The mean time because of this range is 68. 6. What also can be seen from the data is that the age of folks also play huge role in the hazard percentage and cardiovasular disease problems. Beucase as is seen from the graph above in a few the individuals who are younger might have more total cholesterol level however they have the same risk proportion with the folks who are older however the primary cause of people to be in danger zone is the choleterol level in their blood vessels.
Ischaemic stroke is when atheromatous plaques in the artery wall surfaces increases, they learn to block the bloodstream through the vessel leading to thrombus which is lowers or blocks the blood stream thorugh the vessel because fatty acids acids deposits coating the vessel wall surfaces and for that reason atherosclerosis occurs. %87 percent of the stroke cases occur therefore of Haermorrhagiv heart stroke (4).
Haermorrhagic heart stroke is when the wekaned blood vessels form, balloons and finally ruptures causing the blood acummulation and comprassion to adjoining brain tissues. %13 percent of the stroke cases occur therefore of Haermorrhagiv stroke(4).
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