Fast Food
Fast food has slowly crept into every nook and cranny of our society over the last decade. Something that initially started as a simple waakye, jollof, or porridge that we get at the junction on our way to school has spread to every corner of the nation, selling a broad range of foods wherever paying customers may be found. Fast food is now served at restaurants, drive-throughs, stadiums, airports, zoos, malls, high schools, basic schools, hospital cafeterias, and universities especially. Fast food is a group of mass-produced foods that were created to be prepared and served quickly. it is usually offered at restaurants or stores that promote convenience and speed. It frequently consists of frozen or precooked food that is served in takeaway containers, making it easy for clients who are constantly on the go. Several causes are contributing to Ghana's rising fast food consumption, especially in cities. Fast food can also be defined as a relatively inexpensive food that is prepared and served quickly in the ‘western style’. The majority of people who follow this trend are middle- and high-income earners who have the extra cash to adopt this new way of life.
Fast food restaurants are widely distributed throughout Ghana's cities and towns, which is explained by the country's fast urbanization, expanding middle class, and shifting consumer habits toward Western diets. Nonetheless, as diabetes, hypertension, and other diet-related illnesses are on the rise in Ghana's cities, this rise in fast food consumption is also linked to rising health problems. Every day, hundreds of millions of people take their takeaway from the counter, find a table or take it home, sit down, unwrap it, and start eating without much thought, ignorant to the slight and very obvious effects caused by their purchases. They rarely consider where this food came from, how it is made, and what it is doing to the community around them. Even though we have our local fast foods like kelewele, chichinga and waakye, western-based fast foods such as burgers, pizzas, and french fries have become widely available in most parts of the country.
Nutritional Profile of Fast Foods
From the perspective of health and nutrition, fast food has been defined as nutritionally imbalanced foods, which when excessively consumed, could adversely affect health and enhance vulnerability to degenerative diseases. The nutritional profile of fast foods in Ghana is contributing to a dual burden of malnutrition, with the country experiencing both overweight and anemia as forms of malnutrition. The emerging fast food culture in Ghana has seriously affected our health and potentially impacted the intake of recommended health-promoting food groups like fruits, vegetables, and legumes, while possibly increasing consumption of foods with detrimental health effects.
Some basic factors were identified in fast food that increase the risk for obesity and diabetes. These factors are excessive portion size, high energy density, high glycaemic load, and palatability with emphasis on primordial taste preferences for sugar, salt, and fat. In a study carried out by (Musaiger and D’Souza, 2007 ), it was found that both local and Western fast foods contained minimal levels of both minerals and vitamins and were high in food fat. Therefore, the perception that local fast foods are healthier than Western fast foods is not entirely true and depends on many factors like the constituents in the food and the way of preparation. Hence, nutrition education programs need to focus on the nutritional aspects of both local and western fast foods.
A typical serving of Jollof Rice with Fried Plantain and Chicken weighing around 500 grams contains approximately 700 kcal. The meal is rich in carbohydrates, offering around 110 grams, while protein content stands at 30 grams, primarily from the chicken. It also contains about 15 grams of fat, making it a relatively balanced meal, though high in calories. KFC’s Original Recipe Chicken Breast offers an example of Western fast food. A serving size of 140 grams provides 390 kcal, 11 grams of carbohydrates, 39 grams of protein, and 21 grams of fat. The high protein content makes it a good source of lean protein, but the fat content is considerable due to the fried nature of the chicken.
Health Implications of Consuming Fast Foods
Fast food consumption on a regular basis can have significant negative impacts on one's health, possibly increasing blood pressure and the risk of anxiety and despair. According to a 2021 study (Blasbalg et al., 2011), authorities have linked high body mass index rates to cigarette smoking, which may be less harmful to early mortality than processed and fast foods. Between 2013 and 2016, more than 36% of adults and children ate fast food on any given day, despite these dangers. It is advised to approach fast food as an occasional treat rather than a daily meal choice in order to reduce these health concerns. Instead, one ought for a balanced diet full of fresh fruits, vegetables, lean meats, and whole grains.
Fried food consumption has increased dramatically due to the rise in restaurants that serve fast food, and consumers today consume 1000 times as much oil as they did in the early 1900s. Humans did not consume 400 calories of oil per day as they do today. This has been identified as the cause of the world's highest rates of heart attacks and strokes. We observe the opposite impact when we substitute nuts and seeds for oil as our fat supply. In addition, consuming fast food daily might result in several health issues, including
Obesity
Fast food can cause weight gain and obesity because it is heavy in calories, fat, and sugar. One of the main risk factors for numerous other health issues is obesity.
Heart conditions
Eating fast food can raise your risk of heart disease, which includes strokes and heart attacks.
Diabetes (type 2)
Type 2 diabetes risk can be raised by eating fast food.
High blood pressure
Consuming fast food raises your risk of developing high blood pressure.
Non-alcoholic fatty liver disease
The risk of non-alcoholic fatty liver disease can be raised by eating fast food.
Cancer
Some cancers can be made more prevalent by eating fast food.
Joint issues
The risk of joint issues can rise with obesity.
Food Safety Concerns
In Ghana, fast food generally has been associated with food safety problems. Ghana currently faces numerous food safety challenges such as microbial contamination; aflatoxin contamination; polycyclic aromatic hydrocarbons (PAH) in smoked fish and meats; mercury in fish; pesticide residues in grains, legumes, vegetables, and fruits; food adulteration; and misuse of food additives all of which impact public health. The annual out-patient reported cases of foodborne illnesses such as diarrhea, typhoid, and cholera in Ghana is about 420,000 with an annual death rate not less than 65,000. In 2006 alone, a total of 90,692 people died from food- and personal hygiene-related illnesses in the country. Many street foods have been found not to conform to food safety standards and have therefore been linked to some foodborne disease outbreaks. This is mainly because street foods and most traditional eateries are informal business operations that are often not licensed and regulated and most of the actors do not have formal education and are ignorant about basic food safety and hygiene.
Restaurants on the other hand are categorised under the formal sector of the economy and are therefore licensed and regulated by the Ghana Tourism Authority in collaboration with institutions such as the Food and Drug Authority (FDA), Ghana Standards Authority, and the Metropolitan Public Health Department. The FDA, for example, has developed guidelines for the code for hygienic practices for food service establishments (FDA GL05/FSE 01/1-2008). In addition, guidelines (FDA/FSMD/GL-FSE/2013/02) have been formulated for licensing food service establishments to ensure the safety of food from the establishments. Only those facilities that have satisfied all the requirements in the guidelines receive the Food Hygiene Permit from the FDA. Some restaurant staff have even been trained on the principles of hazard analysis critical control point (HACCP). It is therefore self-evident that due to these inspections, monitoring, and training, the hygiene and food safety aspects of foods in restaurants should comply with the national safety requirements.
The Lost Tradition of Family Meals
Cooking and eating together as a family was once a cherished tradition in the Ghanaian society. It was a time for bonding, storytelling, and passing down values from one generation to the next. The kitchen was not just a place to prepare meals but a space where family members connected, shared experiences, and learned important life skills. However, in today’s fast-paced world, this tradition is slowly fading. Cooking and eating together as a family was once a cherished tradition. One major reason for this shift is the increasing influence of modern lifestyles.
With long working hours, demanding school schedules, and the rise of fast food, families rarely have the time to prepare meals together. Instead of gathering around the table, many people now eat in isolation. Some in front of the television, others while scrolling through their phones, and some even skipping home-cooked meals altogether in favor of takeout. The result is a decline in family interaction and a weakening of the social bonds that were once strengthened by shared meals.
The convenience of fast food and ready-made meals has taken away the cultural significance of traditional cooking. In the past, children learned the art of cooking from their parents and grandparents, ensuring the continuity of family recipes and food traditions. Today, many young people lack basic cooking skills and rely heavily on processed foods, which not only affects cultural heritage but also contributes to unhealthy eating habits.
Are Fast Foods Truly More Affordable Than Home Cooked Meals?
Fast food may seem like a budget-friendly choice to many but a basic fast-food meal like fried rice with chicken from a local eatery for instance costs around GH₵40–GH₵60 per serving. A burger and fries from a Western fast-food chain like KFC can range from GH₵75–GH₵100 per meal. While these prices may seem reasonable for a single meal, they quickly add up when eaten frequently. Preparing a similar meal at home on the other hand often costs less per serving. For example, buying a 2kg bag of rice (GH₵40), a whole chicken (GH₵70), vegetables (GH₵30), and basic seasonings (GH₵20) can provide multiple servings of fried rice for a family. In total, the cost of ingredients may be around GH₵160, but this can serve four or more people, reducing the per-serving cost to about GH₵40 or less. Another advantage of home cooking is portion control. When preparing meals at home, ingredients can be bought in bulk and used multiple times, stretching the cost over several meals. In contrast, fast-food portions are often fixed, and additional purchases are needed for larger families. Eating fast food meals also requires people to spend extra money on transportation, delivery fees, or side items like soft drinks and snacks. These additional costs make fast food more expensive than it appears so choosing fast food over home-cooked meals is not in any way cheaper both in cost and health.
While fast food offers a quick, ready, and easy-to-takeaway alternative, its affordability is often misleading when considering long-term costs. We risk our health and long-term financial burdens by consuming fast food frequently. Home-cooked meals not only save money per serving but also provide better nutrition and help avoid future health expenses. By planning properly, home-cooked meals can always be fast and ready to eat when needed. Cooking at home more often affords individuals both financial savings and a healthier lifestyle. In the end, the true value of food goes beyond price and lies in its impact on well-being and quality of life.
References
Blasbalg, T.L. et al. (2011) ‘Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century’, American Journal of Clinical Nutrition, 93(5), pp. 950–962. Available at: https://doi.org/10.3945/ajcn.110.006643.
Fuhrman, J. (2018) ‘The Hidden Dangers of Fast and Processed Food*’, American Journal of Lifestyle Medicine, 12(5), pp. 375–381. Available at: https://doi.org/10.1177/1559827618766483.
Ma, Y. et al. (2024) ‘Efficient magnetic enrichment cascade single-step RPA-CRISPR/Cas12a assay for rapid and ultrasensitive detection of Staphylococcus aureus in food samples’, Journal of Hazardous Materials, 465(January), p. 133494. Available at: https://doi.org/10.1016/j.jhazmat.2024.133494.
Musaiger, A.O. and D’Souza, R. (2007) ‘Nutritional profile of local and western fast foods consumed in Bahrain’, Ecology of Food and Nutrition, 46(2), pp. 143–161. Available at: https://doi.org/10.1080/03670240701328150.
Omari, R. et al. (2013) ‘Fast Food in the Greater Accra Region of Ghana’, Food Studies: An Interdisciplinary Journal, 1(4), pp. 29–44. Available at: https://doi.org/10.18848/2160-1933/cgp/v01i04/40531.
Omari, R. and Frempong, G. (2016) ‘Food safety concerns of fast food consumers in urban Ghana’, Appetite, 98, pp. 49–54. Available at: https://doi.org/10.1016/j.appet.2015.12.007.
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