Junk food: analysis of risks, benefits, and social perception
Journal Title: Journal of Food Science and Gastronomy - Year 2024, Vol 2, Issue 1
Abstract
The growing concern for food safety and public health has driven increased consumer interest in the production and marketing of food, especially those considered "junk". International organizations such as FAO and WHO have implemented regulations to mitigate the risks associated with their consumption, emphasizing the importance of clear and accurate labeling that informs about ingredients and nutritional content. Despite the demand for transparency, the excessive consumption of ultra-processed foods has contributed to the rise of chronic diseases such as obesity and diabetes. In response, several countries have adopted measures that include mandatory labeling and the reduction of sugars and fats. With consumers becoming increasingly aware of health issues, nutritional labeling becomes a key tool for facilitating healthier food choices, balancing the information provided with the true nutritional value of products.
Authors and Affiliations
Wellington D. Gallardo, Mario A. García
Keywords
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- EP ID EP751801
- DOI https://doi.org/10.5281/zenodo.13996283
- Views 38
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