The “McDonaldization” of American foods is steadily increasing every year, and this shift has direct effects on public health. Eric Schlosser, a consumer economist, reports that the average American consumes “three hamburgers and four orders of french fries” per week. This level of intake means many people regularly consume foods high in saturated fat, sodium, and added sugars. If this pattern increases among the person, they will experience higher rates of obesity, type 2 Diabetes, and cardiovascular disease. Health risk because of overconsumption is often led to because limited budgets often lead to frequent consumption of calorie-dense, nutrient-poor meals. People with less money to buy nutritious food are inclined to eat poorly in order to save money, even when this choice raises long-term medical risks.
According to Joe Cortright in 2024, people who do not have sufficient income to purchase healthy food face malnutrition. This form of malnutrition does not always mean a lack of calories. Instead, it often involves a lack of essential nutrients such as vitamins, minerals, and fiber. Cortright argues that in order to solve this problem, governments should not focus on proximity to grocery stores. Rather, affordability drives poor diets. Healthier foods such as fresh produce and lean proteins often cost more per serving than processed foods. As a result, people with limited income rely on cheaper options that increase risk for chronic illness, demonstrating a direct connection between income level and health outcomes.
Since 1970, Schlosser reports that the amount of money spent on fast food grew from $6 billion to $110 billion in 2000. This rapid growth reflects how prominent fast food has become in daily diets. During the same period, consumer income has been steadily declining since 1975 when adjusted for inflation. This imbalance affects health choices, when budgets tighten, people prioritize cost and convenience over nutritional quality. Fast food meets short-term needs but often compromises long term health in return. Frequent consumption of high sodium meals raises blood pressure, while high fat intake contributes to weight gain and heart disease. As a result, people with less money for nutritious food eat poorly, and this pattern leads to higher rates of preventable disease.
Foods with strong nutritional value support long term health by providing essential nutrients and maintaining healthy body function. Diets rich in whole foods help reduce inflammation, support immune function, and lower disease risk. However, the introduction of “chaining” in American consumerism prioritizes profits over quality. Large chains prioritize efficiency and cost reduction. As a result, many chains cut costs of food production, often through processing and additives. Schlosser explains that the marketing of fast food by chains was effective, leading to higher consumption. Additionally, the ingredients in the food have altered as well. Highly processed components replace fresher options, and these changes affect health outcomes. People are often unaware of how their food is produced, which limits informed decisions about diet. This lack of awareness contributes to rising rates of chronic disease across the population.
On the other hand, there is a clear reason why fast food remains popular despite its health risks. For those who have the ability to choose between fast food and grocery store produce, many still choose fast food. According to the World Health Organization in 2024, fast food appeals to consumers because of added flavoring ingredients such as sugar, salt, and fats. These ingredients increase taste and encourage repeated consumption. Diets high in these components are associated with increased body weight, insulin resistance, and higher cholesterol levels. Governments can improve access and affordability of healthier foods, yet they cannot force individuals to change their eating habits. Personal choice still shapes health outcomes, but those choices are influenced by cost and marketing.
Those with less stable income tend to choose unhealthier food due to its affordability and taste, and this choice has measurable health effects. The majority of people are not starving, but many experience poor nutrition quality, which leads to a higher risk of disease over time. Rates of obesity and diabetes are higher in lower income populations, showing a strong link between diet and health. Promoting healthy eating habits should focus on both education and affordability. When healthier foods become easier to afford and understand, people are more likely to improve their diets. Implementing these changes would reduce long term health risks and improve overall population health.
