Most People Know Fast Food is Unhealthy, but It Could Affect More Than You Think...

Increased Risk of Developing Dementia Linked to Eating Ultra-Processed Foods

By IGI Global on Mar 9, 2023
Fast Food Recent large-scale studies have revealed that eating ultra-processed foods, including fast foods, may contribute to cognitive decline and increased risk of developing dementia. As ultra-processed foods are prevalent in many countries, more research is needed to understand the links between food consumption, health, and culture.
The reference book Global Production and Consumption of Fast Food and Instant Concentrates (ISBN: 9781799881971) published by IGI Global and led by an expert in food science with over two decades of experience, considers an ecological-hygienic assessment of the impact of fast food on the body and explores key questions of the interrelation of food and health.
The number of fast-food restaurants is increasing annually, and the volume of industrial production of such products is growing rapidly. However, the systematic consumption of fast-food products is a risk of many nutritional diseases associated with impaired lipid metabolism, leading to severe chronic diseases, including cancer.
– Inna Vladimirovna Simakova (Saratov State Vavilov Agrarian University, Russia), Victoria Nikolaevna Strizhevskaya (Saratov State Vavilov Agrarian University, Russia), et al.
Global Production and Consumption of Fast Food and Instant Concentrates
Profs. Inna Vladimirovna Simakova(Saratov State Vavilov Agrarian University, Russia), Victoria Nikolaevna Strizhevskaya(Saratov State Vavilov Agrarian University, Russia), et al.
©2022| 253 pgs. | ISBN13: 9781799881971
  • Covers Topics such as This Book Covers Topics such as alimentary diseases, food culture, & pathological conditions.
  • Ideal for Ideal for food industry professionals, scientists, medical professionals, & more.
  • Led by an editor with over a decade of experience.
Quick Links
Bibliographic Information
Table of Contents
Recommend to Library
Access Full Text
IGI Global Online Bookstore
Partner Links
ProQuest e-Book Central
About the Editors
Inna Vladimirovna SimakovaInna Vladimirovna Simakova graduated from Saratov State Agrarian University in 2000 and was qualified as an engineer in the specialty of Technology of public catering products. From 2000 to 2004 she studied in the State Trade & Economy University, Department of food science, St. Petersburg Russia and graduated as a Ph.D. She got her Doctoral degree of Technical Sciences (Department of food science, Prioksky State University, Russia) in 2015. Since this, she has been working at Saratov State Agrarian University, Russia. Her professional activities include her working as a director of the small innovative enterprise “Healthy Nutrition” (2012-2022). In September 2021, textbooks in Innas co-authorship will be published for the areas of training “Food Sciences” of bachelor's, master's and postgraduate studies: “Technology of public catering products” and “Scientific and practical aspects of technology of food industry products”. She has 15-years of experience in the development of diets for the social sphere, including therapeutic, dietary and preventive diets (for children with phenylketonuria, cystic fibrosis, Down's disease, celiac disease, obesity, diabetes mellitus, microelementosis): kindergartens, schools, children's health camps. Also she has experience in the technological design of food industry enterprises with the layout of premises and equipment, taking into account the technological process and organization of production and plumbing calculations of the enterprise's need for electricity, water, etc. Most of scientific research is devoted to the study of the safety or effectiveness of food products in experiments in vivo. Over the past few years, the focus of her scientific activity has been directed to the interdisciplinary areas of preventive medicine. She conducts research together with medical scientific community of Saratov State Medical University named after V.I. Razumovsky. With the permission of the local ethics committee, together with doctors, she holds clinical studies of the effectiveness of the products of therapeutic, dietary and preventive and functional nutrition developed by her scientific school on patients with metabolic syndrome.

Victoria Strizhevskaya
Victoriya Nikolaevna Strizhevskaya has worked at the Department of Food Technology from 1997 to the present. She graduated from the Saratov State Academy of Veterinary Medicine and Biotechnology with a degree in “Technology of meat and meat products”, qualification - “Engineer-technologist”. She has more than 40 publications, 30 publications in the RSCI, 5 publications in journals according to the list of HAC, 8 teaching aids for bachelors and masters in the areas of training on “Technology products and the organization of public catering”.

Roman Lvovich Perkel graduated from the Leningrad Technological Institute of the Refrigeration Industry in 1961, the Department of General Technology and Refrigeration Technology of Food Products, majoring in Preservation Technology, qualified as a Process Engineer in the Refrigeration Industry. In 1970, Roman L. Perkel defended his thesis for the degree of Candidate of Technical Sciences, “The study of autolytic changes in tissue fat of frozen herring during refrigerated storage.” From 1969 to 2001, Roman L. Perkel worked at the All-Russian Scientific Research Institute of Oil Industry of the Russian Academy of Agricultural Sciences, St. Petersburg, continuously as a junior researcher, senior researcher, senior researcher, Ph.D., and from 1972 to 2001 as a Head of Laboratory of Transesterification of Fats. In 1977, by the decision of the Higher Attestation Commission, Roman L. Perkel was awarded the academic title of Senior Researcher majoring in Technology of Fats, Essential Oils and Perfumery and Cosmetic Products (no. 05.18.06). In 1990, Roman L. Perkel defended his thesis in the form of a scientific report for the degree of Doctor of Technical Sciences, “Research and development of technology and organization of interesterified edible fats production”. In 1991, by the decision of the Higher Attestation Commission, Roman L. Perkel was awarded the degree of Doctor of Technical Sciences. Since 1993, Roman L. Perkel has been a Corresponding Member of St. Petersburg Engineering Academy. From 2001 to 2004, Roman L. Perkel worked in the position of Deputy General Director for Science, Salolin JSC, St. Petersburg. From 2004 to 2016, Roman L. Perkel worked as Professor of the Department of Technology and Catering, St. Petersburg State University of Trade and Economics. In 2013, by the decision of State Commission for Academic Degrees and Titles, Roman L. Perkel was awarded the title of Professor in the Department of Technology and Catering. From September 2016 to June 2017, Roman L. Perkel worked as a professor at the Graduate School of Biotechnology and Food Technologies, St. Petersburg Polytechnic University of Peter the Great.

Galina Yuryevna Rakhmanova graduated from Saratov State Medical University in 1986 and was qualified as a pediatrician. After graduating from university, she has been working in sanitary and epidemiological organizations as epidemiologist as the head of environmental sanitation department and the head of sanitary and epidemiological department. Currently, she is the head of children hygienic supervision department in the Rospotrebnadzor (Federal Service for Supervision of Consumers Protection) in Saratov region. Her experience as epidemiologist is over 32 years. Galina has a certificate as children`s hygienist. Professional obligations include the ensuring of the children's sanitary and epidemiological health in Saratov region by organizing the work on creating and functioning of the control system, monitoring sanitary and epidemiological state of objects of mass concentration of children. The department organizes the prevention of infectious diseases caused by pathogens and parasites, non-infectious diseases (intoxication) of children caused by xenobiotics and superecotoxicants. The aim of her work is to identify the reasons and conditions of occurrence and spreading of infection and parasitic diseases, and also massive non-infectious ones (intoxication) on the objects for children by special sanitary and epidemical investigations. She defines the casual nexus between children's health and their inhabitancy. Besides this, she also carries out sanitary-epidemiological examination, investigations on the spot for children in various locations. Moreover, she widely promotes the healthy lifestyle, healthy food to support the balance of activity and rest, and also she does the best to prevent bad habits among children.
About IGI Global
Founded in 1988 and headquartered in Hershey, Pennsylvania, USA with a subsidiary office (IGI Science and Technology, Ltd.) operating out of Beijing, China, IGI Global is a leading medium-sized independent international academic publisher of scholarly reference sources. They are committed to facilitating the discovery of pioneering scientific research that enhances and expands the body of knowledge available to the research community through traditional and open access publishing workflows. Working in close collaboration with more than 150,000+ expert researchers and professionals from leading institutions, IGI Global publishes quality peer-reviewed content in three major academic subject areas:
Business & Management - Scientific, Technical, & Medical (STM) - Education
Learn more about IGI Global here.
Newsroom Contact
Marketing Department
(717) 533-8845
Browse for more posts in:
Research TrendsMedical, Healthcare, and Life SciencesBooks & E-Books

No comments Comments

Log in or sign up to comment.
Be the first to comment!

More from IGI Global

In an effort to create a more realistic outlook on the problems currently challenging the publishing industry, IGI Global invites all publishing stakeholders to participate in the Academic Publishing Trends & Open Access Survey.
IGI GlobalRead More
Resources for LibrariansResources for ResearchersAcquisitionsOpen Access
Carolina Consortium Logo
The Carolina Consortium is currently collaborating with IGI Global on an e-Book Title Sharing Agreement that is being offered to over 175+ institutions that are eligible to participate.
IGI GlobalRead More
Books & E-BooksLibrary CollaborationConsortia
What Special Education Leaders Need to Know
IGI GlobalRead More
EducationBooks & E-BooksResearch Trends
This post has been updated to include he authors' official response to the book review by Anu Kajamaa & Juha Tuunainen. A book review by Anu Kajamaa & Juha Tuunainen on A Cultural Historical Approach to Social Displacement and University-Community Engagement: Emerging Research and Opportunities.
IGI GlobalRead More
EducationBooks & E-BooksAwards & Recognition
Recent large-scale studies have revealed that eating ultra-processed foods, including fast foods, may contribute to cognitive decline and...
IGI GlobalRead More
Medical, Healthcare, and Life SciencesBooks & E-BooksResearch Trends
First Previous 1 2 3 4 5 6 7 8 9 10  ... Next Last