JCL Roundtable: Fast food and the American diet

W. Virgil Brown, Jo Ann S Carson, Rachel K. Johnson, Penny Kris-Etherton

Research output: Contribution to journalArticlepeer-review

12 Scopus citations


The availability of food quickly prepared at lower cost and with consistent quality and convenience has made a variety of restaurant chains extremely popular. Commonly referred to as the fast food industry, these companies have stores on virtually every street corner in cities large and small. Fast foods contribute to energy intake, and depending on the food choices made, provide foods and nutrients that should be decreased in the diet. As Americans have become more conscious of their risk factors for heart disease and recognized eating patterns as a contributor to blood cholesterol levels, high blood pressure, obesity, and diabetes, the fast food industry has attempted to adjust their menus to provide more healthful choices. The Roundtable discussion in this issue of the Journal will focus on the importance of this industry as a source of foods that could help address our population-wide efforts to reduce cardiovascular disease.

Original languageEnglish (US)
Pages (from-to)3-10
Number of pages8
JournalJournal of Clinical Lipidology
Issue number1
StatePublished - 2015


  • Cholesterol
  • Fast food
  • Heart disease
  • Nutrition
  • Saturated fat

ASJC Scopus subject areas

  • Internal Medicine
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics
  • Cardiology and Cardiovascular Medicine


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