References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2025-10-1-11-31

meat-430

Research Article

Статьи

Fast food consumption has a great impact on the aging process — A review

https://orcid.org/0000-0002-1737-5920

Awlqadr

F. H.

Awlqadr

F. H.

Farhang H. Awlqadr - Assistant Lecturer, Food Science and Quality Control, Halabja Technical College.

Sulaymaniyah, Tel.: +964–770–142–09–62

Farhang H. Awlqadr - Assistant Lecturer, Food Science and Quality Control, Halabja Technical College.

Sulaymaniyah, Tel.: +964–770–142–09–62

farhang.hamid.a@spu.edu.iq

https://orcid.org/0000-0001-7750-5988

Altemimi

A. В.

Altemimi

A. B.

Ammar B. Altemimi - Associate Professor, Department of Food Science, College of Agriculture.

Basrah, , Karbala. 61004, Iraq. Tel.: +964–773–564–00–90

Ammar B. Altemimi - Associate Professor, Department of Food Science, College of Agriculture.

Basrah, 61004, Iraq. Tel.: +964–773–564–00–90

ammar.ramddan@uobasrah.edu.iq

https://orcid.org/0000-0002-6498-2643

Qadir

S. А.

Qadir

S. A.

Syamand Ahmed Qadir - Lecturer, Medical Laboratory Techniques Department, Halabja Technical Institute, Research center, Sulaimani Polytechnic University,

Sulaymaniyah, Tel.: +964–773–017–52–51

Syamand Ahmed Qadir - Lecturer, Medical Laboratory Techniques Department, Halabja Technical Institute, Research center, Sulaimani Polytechnic University,

Sulaymaniyah, Tel.: +964–773–017–52–51

syamand.qadir@spu.edu.iq

https://orcid.org/0000-0002-0607-1358

Alkanan

Z. T.

Alkanan

Z. T.

Zina T. Alkanan - Associate Professor, Department of Food Science, College of Agriculture, University of Basrah.

Basrah, 61004, Iraq. Tel.: +964–783–327–55–53

Zina T. Alkanan - Associate Professor, Department of Food Science, College of Agriculture, University of Basrah.

Basrah, 61004, Iraq. Tel.: +964–783–327–55–53

zina.alkanan@uobasrah.edu.iq

https://orcid.org/0000-0002-7229-3717

Faraj

A. М.

Faraj

A. M.

Aryan Mahmood Faraj - Lecturer, Medical Laboratory Science Department/Halabja Technical College of Applied Sciences/ Sulaimani Polytechnic University Sulaymaniyah.

Tel.: +964–773–264–80–94

Aryan Mahmood Faraj - Lecturer, Medical Laboratory Science Department/Halabja Technical College of Applied Sciences/ Sulaimani Polytechnic University Sulaymaniyah.

Tel.: +964–773–264–80–94

aryan.faraj@spu.edu.iq

https://orcid.org/0000-0003-2039-6551

ALKaisy

Q. H.

ALKaisy

Q. H.

Qausar Hamed ALKaisy - Associate Professor, Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green.

Al Qasim, Tel.: +964–781–373–90–00

Qausar Hamed ALKaisy - Associate Professor, Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green.

Al Qasim, Tel.: +964–781–373–90–00

qayssarhamad@fosci.uoqasim.edu.iq

https://orcid.org/0000-0002-7012-6667

Abedelmaksoud

T. G.

Abedelmaksoud

T. G.

Tarek G. Abedelmaksoud - Associate Professor, Department of Food Science, Faculty of Agriculture, Cairo University.

1 Gamaa Street, 12613, Giza, Egypt. Tel.: +2–0110–144–12–80

Tarek G. Abedelmaksoud - Associate Professor, Department of Food Science, Faculty of Agriculture, Cairo University.

1 Gamaa Street, 12613, Giza, Egypt. Tel.: +2–0110–144–12–80

tareekgamal_88@agr.cu.edu.eg

Halabja Technical College, Sulaimani Polytechnic UniversityИракHalabja Technical College, Sulaimani Polytechnic UniversityIraq

College of Agriculture, University of Basrah; College of Medicine, University of Warith Al-AnbiyaaИракCollege of Agriculture, University of Basrah; College of Medicine, University of Warith Al-AnbiyaaIraq

Halabja Technical Institute, Sulaimani Polytechnic UniversityИракHalabja Technical Institute, Sulaimani Polytechnic UniversityIraq

College of Agriculture, University of BasrahИракCollege of Agriculture, University of BasrahIraq

Halabja Technical College of Applied Sciences, Sulaimani Polytechnic UniversityИракHalabja Technical College of Applied Sciences, Sulaimani Polytechnic UniversityIraq

College of Food Sciences, University of AL-Qasim GreenИракCollege of Food Sciences, University of AL-Qasim GreenIraq

Cairo UniversityЕгипетCairo UniversityEgypt

2025

06042025

1011131

2025

Awlqadr F.H., Altemimi A.В., Qadir S.А., Alkanan Z.T., Faraj A.М., ALKaisy Q.H., Abedelmaksoud T.G.

Awlqadr F.H., Altemimi A.B., Qadir S.A., Alkanan Z.T., Faraj A.M., ALKaisy Q.H., Abedelmaksoud T.G.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/430

This review examines the impact of fast food consumption on health and its role in the development of chronic diseases that accelerate the aging process. A comprehensive literature review was conducted to explore the relationship between fast food intake and the onset of cardiovascular diseases, diabetes, cancer, and obesity, all of which are associated with premature aging. The findings indicate that fast foods high in fat and sugar contribute to chronic inflammation — a phenomenon referred to as “inflammageing”, which damages the vascular system and heightens the risk of cardiovascular diseases, including atherosclerosis and heart failure. Additionally, metabolic disorders such as insulin resistance and dyslipidemia disrupt glucose homeostasis, further exacerbating chronic inflammation and promoting accelerated aging. Moreover, fast food consumption is linked to an increased risk of cancer, largely due to the presence of carcinogenic compounds in processed meats and the obesity epidemic, which amplifies aging through mechanisms involving chronic inflammation, oxidative stress, and hormonal imbalances. Collectively, these factors impair immune function and elevate the risk of neurodegenerative diseases. Consequently, fast food consumption significantly contributes to premature aging by fostering chronic inflammation, metabolic disorders, and oxidative stress. Urgent public health interventions are necessary to mitigate these adverse effects and promote healthier dietary patterns, to enhance quality of life and longevity.

fast foodaging processnutritional qualitymetabolic diseasesobesity

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The authors declare that there are no conflicts of interest present.