International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064 Index Copernicus Value (2016): 79.57 | Impact Factor (2017): 7.296 Volume 7 Issue 4, April 2018 www.ijsr.net Licensed Under Creative Commons Attribution CC BY Junk Food and Associated Health Hazards Aiman Zehra 1 , H. R. Naik 2 1 Department of Food Science &Technology, Sher-e-Kashmir University of Agriculture Sciences & Technology of Kashmir (India) 2 Professor at Sher-e-Kashmir University of Agriculture Sciences & Technology of Kashmir (India) Abstract: “Eat healthy and live healthy” is one of the essential requirements for long life”. Unfortunately, today’s world has been adapted to a system of consumption of foods which has several adverse effects on health. Lifestyle changes has compelled us so much that one has little time to really think what we are eating is right and healthy. Globalisation and urbanisation have greatly affected one’s eating habits and forced many people to consume fancy and high calorie fast foods, popularly known as Junk foods. Research into the possible health hazards on consumption of such high calorie foods has given an insight to avoid them, but unfortunately measures taken are not as effective as they need to be Diseases like coronary artery disease and diabetes have seen a profound rise in developing countries and such unhealthy junk food consumption is one of the notable factors to its contribution .This global problem of consuming junk food on a large scale and its impact on health needs emphasis and health education which can greatly contribute to its limited consumption and switching over to healthy eating habits for the better living. Knowledge highlighting about the eating habits, nutritional aspects, and quality of unhealthy foods, their health impact and preventive measures should be given to create awareness and render health education for a change towards good eating practices. Junk food and its impact on health have been reviewed from various resources and have been systematically presented, so as to emphasize its ill effects and measures to be adapted towards healthy living. Keywords: Junk Food, coronary diseases, diabetes, globalisation, etc. 1. Introduction Healthy nutritious foods have been replaced by the new food mantra – JUNK FOOD! In the context of world economy, junk food is a global phenomenon. The availability of junk food and snacks at low prices and marketing strategies adapted by manufacturers of such foods has triggered an evolution wherein, consumption of foods that require neither the structure nor the preparation of a formal meal. It seems to have engulfed every age; every race and the newest entrants on stage are children, school going in particular. Hence, a systematic presentation has been made in this review from the articles from various sources highlighting eating habits, nutritional aspects and quality of unhealthy food, their health impact on consumption and preventive measures to be undertaken. Through health education, a change towards good eating practices and adaption of healthy living is possible. Obesity accounts for 300,000 deaths in the U.S alone. Research into junk food and fast food restaurants have found that there is a direct relationship between the number of fast food restaurants located within the local area and obesity rates .According to a survey by the Institute of Food Technologists. With the global spread of food uniformity, its rapid growth is occurring in the developing world. It has radically changed the way people eat all over the world. Junk food simply means an empty calorie food. An empty calorie food is a high calorie or calorie rich food which lacks in micronutrients such as vitamins, minerals, or amino acids, and fiber but has high energy (calories). These foods don‘t contain the nutrients that our body needs to stay healthy. Hence, these foods that has poor nutritional value is considered unhealthy and may be called as junk food. ‗Junk food‘ is an informal term applied to some foods which are perceived to have little or no nutritional value, but which also have ingredients considered unhealthy when eaten regularly, or to those considered unhealthy to consume at all. The term ‗junk food‘ was coined as a slang in the public interest in 1972 by Michael Jacobson, Director of the Center for Science, Washington D.C (Ashakiran and Deepthi, 2012). Fast food culture is an emerging trend among children. ‗Energy dense food with high sugar/ fat/ salt content and low nutrient value in terms of protein, fiber, vitamin and mineral content is termed ―junk food‖. 2. Why do people prefer Junk Food?! Fast foods are taking popularity by nuclear families because working parents have less time for meal preparation by themselves. Majority of working parents with school going children are in stress. Children spend most of the time away from home by attending tuition classes after school hours. Children take breakfast at home and fast food in school or outside school.A positive correlation of increased fast food consumption and increased body mass index was found among adolescents .Socio economic status is an important factor related to fast food consumption. Children from high socio-economic status prefer fast foods to traditional foods despite their better nutritional knowledge . It has been seen that children who are overweight are significantly more likely to recognize fast food restaurant logos than other food logos. Again, families' socio-demographic characteristics play a role in children's recognition of food logos. Factors related to fast food preference by university students are convenience, easy accessibility, taste, cost and quick service in fast food shop. Most of the fast food users take such kind of food though they known well about negative effects on themselves associated with fast food consumption( Das, 2015). 3. Craving for Junk Food?! Food companies are spending millions of dollars to design foods with addictive sensations. Steven Witherly is a food scientist who has spent 20 years studying what makes certain foods more addictive (and Paper ID: ART20181148 DOI: 10.21275/ART20181148 286