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1583
Journal of Applied Sciences Research, 9(3): 1583-1593, 2013
ISSN 1819-544X
This is a refereed journal and all articles are professionally screened and reviewed
ORIGINAL ARTICLES
Junk Foods Consumption and Its Impact on Health and Leptin Hormone Level of
Female Students in Kuwait
1
Ali M. Al-Shammari, 1Nehal M. Belal, 2Fareda H. Ali
1
Assist. Prof. Doctor of Nutrition in Home Economics Department, Basic Education Faculty, PAAET - Kuwait.
Doctor of Curriculums and Methods of Teaching in Home Economics Department, Basic Education
Faculty, PAAET – Kuwait.
2
ABSTRACT
During the last few decades, the state of Kuwait experienced rapid socio-cultural changes caused by the
accelerating economy in the Arabian Gulf region. That was associated with major changes in the food choices
and eating habits which, progressively, became more and more "Westernized". Such a nutritional transition has
been claimed for the rising rates of overweight and obesity which were recently observed among Kuwaiti
population. Therefore, the objectives of the current work were to to assess Junk foods consumption and its
impact on female student health. This study conducted on 100 female students from the Public Authority for
Applied Education and Training (PAAET). Students are selecting randomly and the selected information on
demographics data, lifestyle, and health status was collected by using questionnaire. Anthropometric
measurements included body weight, body height and body mass index (BMI), and biochemical parameters;
liver function, lipid profile and leptin hormone, were determined to measure the obesity the grade and health
status for chosen students. The results revealed that most of chosen female subjects had high levels of liver
functional enzymes activity, lipids profile constituents and leptin hormone in their blood serum according to
grade of obesity due to the high levels of junk foods consumption. The present findings suggest the need for
strategies and coordinated efforts at all levels (family, university, community and government) to reduce the
tendency of overweight and obesity among college students and to promote healthy eating habits in our youth.
Key words: Junk food, Female students, Blood picture, Liver function, Lipid profile, Leptin hormone, Eating
habits, Drinking habits.
Introduction
Junk food is an informal term applied to some foods which are perceived to have little or no nutritional
value, or to products with nutritional value but which also have ingredients considered unhealthy when regularly
eaten, or to those considered unhealthy to consume at all (Brenden, 2006). A study by Johnson and Kenny
(2010) at the Scripps Research Institute suggested that junk food consumption alters brain activity in a manner
similar to addictive drugs like cocaine or heroin. After many weeks on a junk food diet, the pleasure centers of
rat brains became desensitized, requiring more food for pleasure. After the junk food was taken away and
replaced with a healthy diet, the rats starved for two weeks instead of eating nutritious fare (Goodwin, 2010). In
this concern, it has been reported that mothers who eat junk food during pregnancy increased the likelihood of
unhealthy eating habits in their children (British Journal of Nutrition Study, 2007).
Regardless of age, the effect of junk food on health settles as bad as it could be especially when consumer
eats too much of some, he will end up easily getting exhausted by being a junk food fanatic. Because it doesn't
balance the appropriate levels of energy he ought to consume, he has tendencies of craving for more food when
he eats junk foods (Kubik et al., 2003). In the long run, human heart cannot perform its function as it should
because of too much cholesterol absorbed in the body as an effect of junk food on health. If there's too much
plaque in the arteries, human heart has to assert more effort in pumping blood which may cause him to be in
fatigue. The excess amount of cholesterol in human body can destroy the liver as well, leaving him overweight
at the same time. Most of obese kinds have acquired their overweight dilemma because of too much junk food
intake. Most of those who are junk food eaters are likely to get diabetic at any point in their life because of high
presence of sugar in the body. High blood pressure due to great amount of sodium from junk foods can also
occur. Not only consumers will have a bad effect of junk food on health, but also they largely embrace mood
swings, decreased enthusiasm to handle workouts, weight gain and constipation (Templeton et al., 2005).
Wide spread of Junk foods is unhealthy food style must therefore assess its spread, especially among female
students and its impact on health sample study through this search.
Corresponding Author: Nehal M. Belal, Home Economic Department, Basic Education Faculty, PAAET-Kuwait.
E-mail: [email protected]
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J. Appl. Sci. Res., 9(3): 1583-1593, 2013
Subjects and Methods:
Subjects:
A cross sectional study was conducted in College of Basic Education, Public Authority for Applied
Education and Training (PAAET), Kuwait during the spring semester of 2010. A total number of 100 female
students aged 19 - 40 years had participated in the present study after signing a written consent form. All of the
participants were chosen by the stratified random sampling method by department and class year. The response
rate among students was 96.5%.
Data Collection:
Self-reported questionnaire and anthropometric measurements were used for data collection. The
questionnaire was designed to study eating and drinking habits among college students, and its use in that
respect had been standardized (Rasheed et al., 1994; Sakamaki et al., 2005b and Yahia et al., 2008). Prior to
filling out the questionnaire, the students were informed about the study and were given instructions on how to
fill out the questionnaire completely and truthfully. Anthropometric measurements including height, weight and
body mass index (BMI) were determined using a bioelectrical impedance analysis (BIA) according to the
procedure of Sakamaki et al. (2005a). Body mass index (BMI), which is the ratio of weight in kilogram to height
in meter square, was used to assess body weight status. According to the National Institutes of Health (NIH),
adults were classified based on their BMI to underweight (BMI < 18.5), normal weight (BMI = 18.5-24.9),
overweight (BMI = 25-29.9), or obese (BMI ≥ 30). Furthermore, obesity was subdivided to three grades: Grade
1 (BMI = 30-34.9), Grade 2 (BMI = 35-39.9) and Grade 3 or extreme obesity (BMI ≥ 40); according to the
procedure of Bosy-Westphal et al. (2008).
Dietary assessment was performed using a 24-hours recall sheet to obtain the detailed information on food
and beverages consumed. The consumed amount of each food items was estimated using the average size of
plates, cups and spoons, and then analyzed by using food composition tables in Kuwait (Sawaya et al., 1998)
and comparing with the RDA (1997). Demographics information data and Junk food information about major
food items were obtained by Junk food frequency sheet.
Biochemical Analysis:
Biochemical analysis were performed as follows: serum aspartate transaminase (AST) and serum alanine
transaminase (ALT) activities were determined according to the colorimetric method of Schmidt and Schmidt
(1963), serum alkaline phosphate (ALP) activity was determined according to the colorimetric method of
Belfield and Goldberg (1971). Serum leptin hormone concentration was estimated using an enzyme
immunometric assay as described by Suominen (2004) with ELISA kit. Serum triglycerides content was
estimated using the colorimetric method described by Young et al. (1975) with Biosub® TG kit (Biocon,
Germany), serum total cholesterol content was determined enzymatically according to the procedure of
Richmond (1973) with Biosub® CHOL kit (Biocon, Germany). Serum HDL-Cholesterol content was determined
using the colorimetric method described by Friedwald et al. (1972) with Fluitest® HDL-CHOL kit (Biocon,
Germany). Serum LDL-Cholesterol content was calculated according to Wallach (1992) using the following
equation:
LDL-Cholesterol content = Total cholesterol – [HDL-cholesterol – total cholesterol content /5]
Statistical Analysis:
The Statistical Package for Social Sciences (SPSS Inc., Chicago, IL, USA) version 17 was used for data
analysis. Results were expressed as mean ± standard deviation. All of the analyzed variables were nonparametric and were tested using Chi-squared tests. All reported P values were made on the basis of two-tailed
tests. Differences were considered statistically significant at P value < 0.05; according to the procedure of SPSS
(2007).
Results and Discussion
1.
Tested Chosen Subjects Profile:
Table (1) shows the classification of chosen subjects sample according to the body mass index (BMI) for
them.
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From the former data (Table 1), it could be noticed that the total number of chosen subjects in the tested
sample was 100 female students and their ages were between 19 to 40 years old. Whereas, they were classified
according to their anthropometric measurements (Body Mass Index) into 6 groups including the Ideal normal
weight subjects group (G2).
As shown in Table (1), the measurements of the BMI indicated that the majority of students (43%) had
normal weight. Overweight and obese subjects represented 26% and 27% of the students; respectively,
compared to 4.0% for underweight subjects. Most of the obese students (17% of all participants) fall in grade 1
of obesity, whereas grade 2 and grade 3 obese students represented 6% and 4% of the whole sample;
respectively.
Table 1: Classification of tested chosen subjects according to the BMI values.
Groups
Tested parameter (M±SD)*
Age (year)
Weight (kg)
Height (cm)
Group 1 (G 1)
20.03±1.04a
52.49±3.30a
157.01±6.41a
BMI (< 18.5)
N= 4
Group 2 (G 2)
23.26±2.19ab
57.77±3.67a
160.14±6.07ab
BMI (18.5 – 24.9)
N=43
Group 3 (G 3)
23.81±1.63ab
68.85±4.12b
159.58±5.24ab
BMI (25 – 29.9)
N= 26
Group 4 (G 4)
25.88±2.07ab
78.60±3.45c
158.35±6.71ab
BMI (30 – 34.9)
N= 17
Group 5 (G 5)
28.17±1.42ab
92.33±5.88d
163.50±7.56b
BMI (35 – 39.9)
N=6
Group 6 (G 6)
29.75±1.50b
102.50±4.64e
161.25±6.39ab
BMI (≥40)
N= 4
Total
25.15±1.64ab
75.42±4.18b
159.97±6.40ab
N= 100
M±SD*: Mean ± standard deviation; the means within the same column having the same superscripts are insignificantly different (at p≤
0.05).
BMI (< 18.5): Underweight;
BMI (18.5 – 24.9): Normal weight;
BMI (25 – 29.9): Overweight;
BMI (30 – 34.9): Obesity grade I; BMI (35 – 39.9): Obesity grade II;
BMI (≥40): Obesity grade III
From the obtained results (Table 1), it could be also noticed that more than half of the students in chosen
sample were above the normal body weight. Overweight students represented 26% of the tested sample, whereas
15% of subjects were obese. These findings were consistent with the results of similar studies in some Middle
East and Western countries. In this concern, the prevalence of overweight and obesity among male college
students in Lebanon was 37.5% and 12.5%; respectively (Huang et al., 2003), while in the United States and the
United Arab Emirates, the overweight and obese subjects accounted for about 35% of the male college students
(Lowry et al., 2000; Gibson, 2003 and Musaiger et al., 2003). In contrast, only 7.9% of Iranian male college
students were above the normal body weight (Nojomi and Najamabadi, 2006). That rate decreased to 2.9%
among Chinese college students with a percentage of obesity as low as 0.4% of subjects (Young et al., 1975).
Despite the small sample sizes and the fact that self-reported height and weight were used in some of the above
mentioned studies, their findings still reflect differences in the severity of obesity problems among young adults
across nations (Seidell and Flegal, 1997).
Recently, obesity has been defined in terms of adiposity, rather than the relation of body weight to height
and, in turn, body composition became a more desirable determinant of obesity than the BMI (NTH/NHBI.,
1998 and Frankenfield et al., 2001). Obesity is often defined as a condition of abnormal and excessive fat
accumulation in adipose tissue to the extent that health may be adversely affected (Al-Kandari, 2006). The
prevalence of obesity is increasing worldwide at an alarming rate in both developing and developed countries. It
has become a serious epidemic health problem, estimated to be the fifth leading cause of mortality at global
level (Carter et al., 2004). Moreover, it is a risk factor for many diseases such as certain cancers, hypertension,
type II diabetes mellitus, dyslipidemia, metabolic syndrome and coronary heart disease (Alsaif et al., 2002 and
Al-Riyami & Afifi, 2003). The rapid cultural and social changes that have occurred in the Arabian Gulf region,
since the discovery of oil and the economic boom during the 1970's and 1980's, were associated with an
alarming increase in obesity (Antonio & Chiara, 2005; Mahfouz et al., 2007 and Amin et al., 2008). One of the
major causes of obesity is the changes in the diet, in terms of quantity and quality, which has become more
"Westernized" (Al-Nuaim et al., 1997). In the Kingdom of Saudi Arabia (KSA), recent studies revealed
increasing consumption of animal products and refined foods in the diet at the expense of vegetables and fruits
(Al-Nozha et al., 2005 and Al-Hazzaa, 2007). These dietary changes were accused for increasing the prevalence
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of both overweight and obesity observed among Saudi children, adolescences and adults in the last few decades
(Al-Hazmi and Warsy, 2002; Ranieri et al., 2010 and Shi et al., 2010).
2.
Dietary Intake of Nutrients for Tested Chosen Subjects Groups:
The mean values of dietary intake of nutrients for tested chosen subjects, groups, in comparison with the
RDA (1997), were presented as in Table (2).
Table 2: Dietary intake of nutrients for tested chosen students according to the BMI values.
Groups
Dietary intake of nutrients (M±SD*)
Carbohydrate
Protein
Animal Fat
Plant Fat
Total Fat
(grams)
(grams)
(grams)
(grams)
(grams)
Group 1 (G 1)
210.78±18.98 a
51.70±2.64 a
22.98±1.19 a
23.70±2.71 a
46.88±4.05 a
BMI (< 18.5)
Group 2 (G 2)
277.41±13.55 b
56.05±3.38 b
27.28±1.58 b
24.94±3.06 a
52.13±4.72 b
BMI (18.5 – 24.9)
Group 3 (G 3)
314.89±15.16 c
69.78±2.90 c
36.36±2.02 c
35.37±2.69 b
71.65±6.10 c
BMI (25 – 29.9)
Group 4 (G 4)
338.79±19.70 c
80.27±4.43 d
44.68±2.81 d
33.22±3.38 b
77.96±5.28 d
BMI (30 – 34.9)
Group 5 (G 5)
390.95±15.61 d
82.34±3.47 d
44.50±1.59 d
35.01±4.84 b
79.50±7.36 d
BMI (35 – 39.9)
Group 6 (G 6)
387.63±13.87 d
126.23±5.69
38.15±6.19 b
131.28±10.21
93.13±3.37 e
e
e
BMI (≥40)
Total
320.08±16.14 c
77.72±3.76 c
44.82±2.09 d
31.73±3.81 b
76.57±6.29 c
Calories
K cal
1470.80±23.69
a
1802.97±31.33
b
2183.53±36.76
c
2377.88±33.27
c
2608.38±39.13
d
3236.96±31.77
e
2280.09±32.66
c
M±SD*: Mean ± standard deviation; the means within the same column having the same superscripts are insignificantly different (at p≤
0.05).
From the current results (Table 2), it could be showed that the lowest caloric value (1470.8 Kcal) was
observed for the underweight students group (G 1) followed by that value (1802.97 Kcal) for the ideal normal
weight group (G 2), and there was no significant differences in the calories values between the former two
subjects. While, the highest caloric value (3236.96 Kcal) was found for the obese subjects grade Ш (G 6) which
having the BMI value ≥ 40 with regards calories value for the overweight subjects group (G 3) as given in Table
(2), the caloric value (2183.53 Kcal) for this group was much higher than those for both underweight and
normal weight subjects groups. The calories values for obese subjects; groups 4, 5 and 6, were found to be
2377.9, 2608.4 and 3237 Kcal; respectively, and were much higher than those for the other tested chosen
subjects groups.
From the obtained data (Table 2), it could be also showed that the least consumption of protein (51.70
grams) was found for the underweight subjects group (G 1) followed by that (56.05 grams) for the normal
weight subjects group (Ideal group No.2). In addition, the protein consumption quantities for overweight
subjects group (G 3) and obese subjects groups (G 4, 5 and 6) were found to be 69.78, 80.27, 82.34 and 126.23
grams; respectively, which were higher significantly than those for the underweight and ideal subjects groups
(G1, 2). Thereupon, there were significant differences in protein consumption between the obese student groups
and the other chosen subject groups, and there was a highly consumption of protein according to the grade of
subjects obesity.
The obtained results (Table 2) also illustrated the relationship between the dietary intake of animal and
plant fats for chosen subjects and their BMI. From the current results (Table 2), it could be evident that the
lowest consumption quantities from animal, plant and total fats were recorded for the underweight subjects
group (First group) and were found to be 22.98, 23.70 and 46.88 grams; respectively, followed by 27.28, 24.94
and 52.13 grams; respectively for the ideal normal weight subjects group (G 2). While, the highest consumption
values of animal, plant and total fats (93.13, 38.15 and 131.28 grams; respectively) were noticed for the highest
grade obese students group (G 6). Therefore, the food nutrients intake pattern had changed according to the
human body state and its obesity grade.
3.
Eating Habits for Tested Chosen Subjects:
Table (3) shows the participants response for eating and drinking habits questionnaire results.
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Table 3: The participants' response for eating & drinking habits questionnaire.
Questions Asked
Q1. Do you take your meals regularly?
Q2. Do you take breakfast?
Q3. How many times do you eat meals except
snacks?
Q4. How often do you take snacks apart from regular
meals?
Q5. How often do you eat green, red or yellow
colored vegetables?
Q6. How often do you eat dates?
Q7. How often do you eat fruits except dates?
Q8. How often do you eat fried food?
Q9. How often do you eat with family?
Answer Levels
Total (Percent)
A.
Always regular
36%
B.
Irregular
64%
A.
Daily
49%
B.
Three or four times per week
38%
C.
Once or twice per week
9%
D.
Rarely
4%
A.
One time
11%
B.
Two times
55%
C.
Three times
32%
D.
Four times
2%
A.
Daily
33%
B.
Three or four times per week
24%
C.
Once or twice per week
23%
D.
Rarely
20%
A.
Daily
11%
B.
Three or four times per week
23%
C.
Once or twice per week
32%
D.
Rarely
34%
A.
Daily
36%
B.
Three or four times per week
24%
C.
Once or twice per week
19%
D.
Rarely
21%
A.
Daily
5%
B.
Three or four times per week
19%
C.
Once or twice per week
40%
D.
Rarely
36%
A.
Daily
12%
B.
Three or four times per week
34%
C.
Once or twice per week
35%
D.
Rarely
19%
A.
Daily
66%
B.
Three or four times per week
21%
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Continued Table 3
Questions Asked
Q9. How often do you eat with family?
Q10. What type of food do you think you should eat to
have a balanced nutrition?
Answer Levels
Total (Percent)
C.
Once or twice per week
10%
D.
Rarely
3%
A.
Mainly meat
15%
B.
Mainly vegetables
18%
C.
Meat, vegetables and other varieties of
food
60%
D.
Others
7%
As given in Table (3), although irregular meals consumption was reported in 64% of students, the vast
majority of them (38%) have breakfast at least three times per week. Most of the participants (55%) eat two
meals per day, while 32% of them eat three meals. Eating snacks was a common habit among students and its
daily consumption was reported in 33% of them.
From the obtained data (Table 3), it could be showed that vegetables and fruits were not frequently
consumed, With the exception of dates which are taken at least three times weekly by 60.5% of students. In fact
the percentage of students who rarely eat vegetables and fruits were 34 and 36%; respectively, and those who
eat them once or twice per week were 32% and 40%. Almost third of participants (34%) eat fried foods at least
thrice a week. Sharing meals with family was a common habit among the students; 66% of them eat daily with
their families. In addition, the majority of students (60%) was aware of the types of food they should eat in order
to have a balanced nutrition; as shown in Table (3).
4.
Junk Food Consumption for Tested Chosen Subjects:
Table (4) shows the junk food consumption for chosen subject groups according to the BMI values.
From the obtained results (Table 4), it could be cleared that the consumption of junk foods correlated with
increasing of the BMI in chosen subject groups, where, we can observed that the lowest consumption of junk
foods was in the underweight subjects group (8.00) and their consumption of fizzy drinks was 0.50 as a less
value among the other chosen student groups. While, the overweight students group (G 3) and obese student
groups (G 4, 5, 6) were recorded a much high values, when compared with the ideal subjects group (G 2).
Table 4: The junk food consumption for tested chosen subjects according to the BMI values.
Groups
Number of frequency times (M±SD*)
Fast food intake per week
Fizzy Drinks per week
( 0-2)
(<2-5)
( > 5)
Normal
Diet
Group 1 (G 1)
0.50 ± 0.03c
0.00±.00a
8.07±0.65a
0.50 ±0.04a
2.50±0.19c
BMI (<18.5)
Group 2 (G 2)
0.00±0.00a
0.77±.0.053d
9.84±0.71a
4.12±0.32c
1.93±0.14b
BMI (18.5-24.9)
Group 3 (G 3)
0.00±0.00a
0.54±0.041c
12.65±0.88b
1.85±0.15b
7.15±0.61f
BMI (25-29.9)
Group 4 (G 4)
0.06±0.004a
0.53±0.037c
12.82±1.03b
4.94±0.49c
2.65±0.17c
BMI (30-34.9)
Group 5 (G 5)
0.33±0.023b
0.83±0.058d
9.83±0.86a
7.83±0.62d
1.67±0.09a
BMI (35-39.9)
Group 6 (G 6)
0.00±0.00a
0.00±0.00a
21.50±1.59c
4.00±0.36c
5.25±0.36e
BMI (≥40)
Total
0.15±0.010a
0.45±0.032b
12.45±0.95b
3.87±0.33c
3.53±0.26d
M±SD*: Mean ± standard deviation; the means within the same column having the same superscripts are insignificantly different (at p≤
0.05).
Fast food intake per week (Number of frequency times);
Fizzy Drinks per week (Number of frequency times)
The foods we eat every day contribute to our well-being and provide us with both the required amount of
nutrients we need for the formation of the healthy bodies and the calories we need for energy (Mrudula et al.,
2011). If we eat too much or in excess amounts, the extra food turns to fat and is stored in our bodies (Gittelsohn
et al., 1998). Over eating or excess eating regularly leads to gain weight, if we overeat regularly, we gain
weight, and if we continue to gain weight, we may become obese (Khosravi et al., 2011). Obesity means
accumulation of excess fat in the body (Castellanos et al., 2011) and it is considered as a chronic (long-term)
disease like high blood pressure or diabetes. It has many serious long-term consequences for your health and it
is the second leading cause of preventable deaths in the United States; tobacco is the first (Dhibi et al., 2011).
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J. Appl. Sci. Res., 9(3): 1583-1593, 2013
Junk food contains large amounts of fat, and as fat accumulates in your body, you'll gain weight and could
become obese. The more weight you gain, the more you'll be at risk for serious chronic illnesses such as
diabetes, heart disease and arthritis. You could even have a heart attack (Barchetta et al., 2011).
5.
Blood Picture Parameters for Chosen Subjects:
A. Liver functions:
The blood picture for liver functional enzymes; alkaline phosphatase (ALP), alanine transaminase (ALT)
and aspartate transaminase (AST), activity in serum of chosen subjects sample was shown as in Table (5).
Table 5: The liver functional enzymes activity (IU/L) in serum of tested chosen subjects according to the BMI values.
Groups
Liver functional enzymes activity (M±SD*; IU/L)
ALP
ALT
AST
Group 1 (G 1)
42.75±2.35 a
17.50±1.68 a
16.45±1.10 a
BMI (< 18.5)
Group 2 (G 2)
44.95±2.59 a
18.62±1.56 a
21.70±1.74 b
BMI (18.5 – 24.9)
Group 3 (G 3)
57.28±3.76 b
21.08±1.40 b
26.31±2.56 c
BMI (25 – 29.9)
Group 4 (G 4)
63.26±5.08 cd
23.88±2.09 b
27.89±2.03 cd
BMI (30 – 34.9)
Group 5 (G 5)
66.12±6.33 d
33.75±2.35 d
30.03±3.29 d
BMI (35 – 39.9)
Group 6 (G 6)
86.68±7.76 e
42.53±4.12 e
34.55±3.65 e
BMI (≥41)
Total
60.17±4.65 c
26.23±2.20 c
26.15±2.39 c
M±SD*: Mean ± standard deviation; the means within the same column having the same superscripts are insignificantly different (at p≤
0.05).
From the obtained data (Table 5), it could be cleared that the liver functional enzymes; ALP, ALT and
AST, in serum of the underweight subjects group exhibited the lowest activities; 42.75, 17.50 and 16.45 IU/L;
versus, 44.95, 18.62 and 21.70 IU/L for the ideal normal weight students group (G2); respectively. On the other
hand, the liver functional enzymes activities in serum for overweight and obese subjects (G3, 4, 5, 6) were
increased significantly (p≤ 0.05); especially for obese students grade Ш group (G6), when compared with the
underweight and normal weight subject groups (G1, 2).
From the present results (Table 5), it could be concluded that there were significant increases in liver
functional enzymes activity between chosen subject groups associated with the BMI classification; especially in
obese student groups.
In this Concern, it could be noted that risk factors for developing fatty liver disease are high cholesterol and
high triglycerides, which develop from a high intake of saturated fat, trans fat, sugar and cholesterol, all of
which are found in junk foods (Rahimi et al., 2011). Malnutrition is also a risk factor for fatty liver disease.
Most junk foods contain a lot of calories and fat, but lacks important vitamins and minerals which are very
essential for the body (Huffman et al., 2011). If you rely on junk food for most of your meals, you are at
increased risk of becoming malnourished. People those with fatty liver disease may experience fatigue, weight
loss and pain in the upper right area of the abdomen, where the liver is located (Ramos-Jimenez et al., 2011).
For some people, fatty liver disease does not cause any serious complications. For others, the disease can lead to
inflammation of the liver, which can lead to liver scarring and reduced liver function (Nakagami et al., 2011).
B. Lipid profile:
The blood picture for lipid profile constituents; triglycerides, total cholesterol, LDL-Cholesterol and HDLCholesterol, content of chosen subjects sample was illustrated as in Table (6).
As shown in Table (5), the lowest means of triglycerides, total cholesterol, LDL-Cholesterol and HDLCholesterol values were observed for underweight subjects group (G1) and these values were found to be 0.52,
2.12, 1.61 and 1.36 Mmol/L; respectively. While, the highest values of the former corresponding serum lipid
profile constituents were observed in the obese students group grade Ш (G6) and were found to be 1.50, 4.31,
3.94 and 17.61 Mmol/L; respectively. Therefore, from these results, it could be observed that there was a
significant increase in all serum lipid profile parameters in obese student groups, when compared with the other
tested subjects groups, associated with their classification according to the BMI Values.
Eating junk foods that contain saturated or trans fats may increase the blood levels of total and low density
lipoprotein (LDL)-cholesterol, the “bad” cholesterol and decrease the blood levels of high density lipoprotein
(HDL)-cholesterol, the “good” cholesterol. According to the research by Scientists in The Netherlands, eating
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high amounts of Trans fats contributes to the risk of coronary heart disease (Miguez et al., 2011). Cholesterol is
a waxy, fat like substance which is used by the body to make bile and sex hormones. The persons with too much
cholesterol have a risk of coronary heart disease and also other respiratory diseases (Kizil et al., 2011). Dietary
cholesterol is found in dairy products, egg yolks, poultry, red meat and pork (Shi et al., 2009). Scientists at the
University of Washington School of Medicine in Seattle found that there is a small association between dietary
cholesterol and coronary heart disease and also found that reducing dietary cholesterol might reduce the risk of
this heart condition (Nikoo et al., 2010). The increase in the level of blood cholesterol, particularly, the low
density lipoprotien (LDL)-cholesterol, the bad cholesterol results due to consuming saturated fat found in meat,
poultry and dairy products (Coppari et al., 2009). The body’s ability to protect arteries from accumulation of
plaque, which is a risk factor for heart disease, is inhibited by taking or eating one meal that is high in saturated
fat content (Matthaus & Ozcan, 2011). The Heart Research Institute in Sydney, Australia discovered that
consuming saturated fat impairs the function of endothelial cells, which line and protect the interior of the
arteries, and inhibits the ability of high density lipoprotien (HDL)-cholesterol, the good cholesterol, to reduce
inflammation (Calle et al., 2010).
Table 6: The lipid profile constituents content (Mmol/L) for tested chosen subjects according to the BMI values.
Groups
Lipid profile parameter (M±SD*; Mmol/L)
Triglycerides
Cholesterol
LDL-Cholesterol
HDL-Cholesterol
Group 1 (G 1)
0.52±0.038 a
2.12±0.17 a
1.61±0.08 a
1.36±0.12 a
BMI (< 18.5)
Group 2 (G 2)
0.95±0.086 b
2.74±0.23 b
1.63±0.06 a
8.89±0.79 b
BMI (18.5 – 24.9)
Group 3 (G 3)
1.06±0.074 c
3.11±0.16 c
2.74±0.16 b
11.30±0.63 c
BMI (25 – 29.9)
Group 4 (G 4)
1.10±0.077 c
3.87±0.13 d
2.77±0.15 b
13.04±1.44 d
BMI (30 – 34.9)
Group 5 (G 5)
1.36±0.093 d
4.07±0.25 de
3.04±0.19 c
14.04±1.67 d
BMI (35 – 39.9)
Group 6 (G 6)
1.50±0.12 e
4.31±0.29 e
3.94±0.17 d
17.61±0.99 e
BMI (≥40)
Total
0.93±0.08 b
3.37±0.21 c
2.62±1.14 b
11.04±0.94 c
M±SD*: Mean ± standard deviation; the means within the same column having the same superscripts are insignificantly different (at p≤
0.05).
C. Leptin hormone levels:
The blood picture for Leptin hormone level in serum of chosen subjects sample was evident in figure (1).
Fig. 1: The leptin hormone levels in serum of tested chosen subjects according to the BMI values.
From the obtained results (Figure 1), it could be cleared that the least serum leptin hormone level was
observed for the underweight subjects group (First group) and found to be 6.43 ng/ml, versus 8.9 and 11.3 ng/ml
for ideal normal weight subjects group (G2) and overweight students group (G3); respectively. In addition,
serum leptin hormone level in the obese subject groups (G4, 5, 6) were increased significantly (p ≤ 0.05);
especially in the high grade obese students group (G6) which exhibited the highest leptin level (17.6 ng/ml).
From the current results (Figure 1), it could be also observed that there were significant differences (p ≤ 0.05) in
serum leptin hormone levels between the tested chosen subject groups and the significant increase (p ≤ 0.05) in
the serum leptin hormone level associated with the BMI classification; especially in obese student groups.
Leptin is hypothesized to be `adiposity signals' for the long-term regulation of body weight by the brain.
Accordingly, a change in the plasma levels of leptin indicates a state of altered energy homeostasis and
adiposity, and the brain responds by adjusting food intake to restore adipose tissue mass to a regulated level
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(Coppari et al., 2009). Food intake and physical activity had an impact on feeding behavior, leptin
production/action, and sensitivity. The leptin-hypothalamic axis is maximally enhanced if environmental
stimulation is applied during development. It is widely accepted that the prevalent lifestyle model of societies
characterized by limited physical activity, excessive caloric intake, and repetitive behavioral patterns contributes
to the dysregulation of the otherwise homeostatic control of body weight. The main player in this system is
leptin, a hormone secreted in the periphery by fat cells (Zhang et al., 2010).
Conclusion and Recommendation:
Consumption of junk food among people seems to have an adverse effect on dietary quality in ways that
could increase risk for obesity, heart diseases etc. Consuming junk food or fast food on a regular basis leads to
many health hazards. But bringing about changes in eating habits is not so easy. Fast food is a kind of addictive;
in spite of knowing that it is unhealthy, most of the people get hooked on to it and continue consuming it in an
uncontrolled way. The more it is consumed, the more difficult it would be to opt for healthy foods. Fast food all
good tastes, except that it is not nutritionally balanced and, therefore, unhealthy in the long run if consumed on a
regular basis leads to various disorders which may be fatal at times. To start with, a simple change that one
could make is to successively reduce the frequency of eating fast food or junk food and eat more frequently
home-cooked food, including plenty of fresh foods and vegetables. Making nutritional information available at
fast food restaurants helps the consumers to order low calorie items which would be more beneficial and
healthful.
Our findings suggest the need for strategies and coordinated efforts at all levels (family, university,
community and government) to reduce the tendency of overweight and obesity among college students and to
promote healthy eating habits in our youth.
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