Fast Food : Sweet Addiction, Bitter Truth

A news report from Moradabad in Uttar Pradesh a few days ago shook the entire country. A 16-year-old girl, who had been consuming excessive fast food for a long time, fell critically ill. According to doctors, her intestines had stuck together and her digestive system was almost completely destroyed. Fluid had accumulated in her abdomen, blood circulation had reduced, and the infection spread from the intestines to the lungs. Surgery was performed, but her life could not be saved. This incident is not merely a “viral news story,” but a frightening warning for our times. It forces us to pause and ask— is the fast food we eat so carelessly really as harmless as we assume, or has it silently turned into a public health crisis whose cost will be paid by future generations?

Simply put, fast food is food that is available quickly and eaten quickly—with little waiting and little effort. The first reason for its popularity is lack of time; in a fast-paced life, people no longer have the time to cook at home or sit down for proper meals. The second major reason is its easy availability— from street corners to mobile apps, fast food is always within reach. The third reason is its sharp, tempting taste, loaded with salt, sugar, and oil, which instantly appeals to both the tongue and the brain. Finally, there is the social factor— parties, birthdays, outings, and casual meetings with friends have made fast food a routine part of social life.

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Brain Chemistry: From Habit to Addiction

Fast food addiction is not merely a matter of habit; it is closely linked to brain chemistry. Excessively sweet, salty, and fried foods increase the release of a chemical called dopamine in the brain, which creates a feeling of instant pleasure and satisfaction. Gradually, the brain begins to associate that taste with the same pleasurable sensation. Even seeing the food or thinking about it can trigger this response. During stress, fatigue, sadness, or loneliness, people are unknowingly drawn toward such food because it provides an immediate “feel-good” effect. This is why fast food slowly turns into “comfort food,” even though in reality it becomes a major cause of discomfort and disease for the body.

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Impact on Body: Small Habits, Serious Diseases

The effects of fast and ultra-processed foods appear gradually. In the beginning, there are minor problems such as gas, acidity, constipation, fatigue, skin issues, dental cavities, gum infections, and reduced concentration, which are often ignored as normal. Over time, however, these habits lead to obesity, type-2 diabetes, high blood pressure, heart disease, insulin resistance, and metabolic syndrome. Such foods are low in fiber and essential nutrients but high in sugar, salt, and unhealthy fats. This destroys beneficial gut bacteria, increases inflammation, and weakens the digestive system. The impact is even more severe in children and adolescents, as this is the stage when both the body and habits are still being formed.

This is not just an individual health issue. Treating these diseases places a heavy burden on the public healthcare system, reduces productivity, and increases healthcare expenses—affecting the poor and middle class the most. In other words, the apparent cheapness of fast food is an illusion; its real cost is paid by society in the form of hospital bills, medicines, and lost years of healthy life.

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Systemic Failure in the Name of Taste

Today, fast food is not just something served on a plate; it is an aggressive system. Flashy advertisements, child-attracting toys, heavy discounts, and one-click convenience through mobile apps together ensure its reach across all ages and social groups. It is no coincidence that India’s fast food industry is expanding rapidly. Available data show that in 2024, India’s fast food market was worth approximately USD 18.6 billion and is expected to reach USD 35.5 billion by 2033—growing at an annual rate of over 7%. The greatest impact of this expansion is seen among children and youth. Various Indian studies show that fast food consumption among school and college-age groups ranges from 30% to nearly 100—meaning it is no longer an exception, but a common habit.

Despite this, the policy response remains worrying. Products such as tobacco and alcohol carry health warnings, taxes, and advertising restrictions, but junk and fast food— which directly affects children’s physical and mental development—still falls under relatively weak regulation. Parliamentary and public policy discussions devote very limited attention to junk food and sugary drinks, indicating that despite rising risks, it has not yet been taken seriously as a public health crisis. As a result, a deep public health problem is silently growing in the name of taste and convenience.

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Ayurveda and Modern Policy

In India’s knowledge tradition, food has never been seen merely as a means to fill the stomach, but as the foundation of life. Ayurveda clearly states that diet, sleep, and discipline are the three pillars of life, with diet being the most important. Food taken in the right manner acts as medicine; taken incorrectly, it becomes poison. Ayurveda identified incompatible food combinations—such as fried and spicy foods with cold drinks—as causes of disease centuries ago. The teachings of eating at the right time, in a calm environment, and with self-awareness remain just as relevant today. The irony is that in a country with such a clear dietary philosophy, modern policymaking treats food merely as a market commodity, not as a matter of health and culture.

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Question Is Not What Should Be Done, but How Long We Will Delay

The time has come to stop dismissing fast food as a matter of personal choice alone. This is a policy-level issue. Strict regulation of junk food advertising targeted at children, controls on fast food sales around schools, clear nutritional warnings, and mandatory public awareness campaigns are not options—they are necessities.

That girl from Moradabad is not just the tragedy of one family; she is the outcome of a social system that placed taste above health. If we continue to treat this as just another news story, such incidents will soon become the norm rather than the exception. This is not merely a warning—it is a crucial opportunity to change policy, mindset, and our entire approach to food.

(The author is a dental surgeon and holds a PhD from the Delhi School of Economics.)