{"title":"快餐产品对身体影响的研究","authors":"","doi":"10.4018/978-1-7998-8197-1.ch007","DOIUrl":null,"url":null,"abstract":"In this chapter, the authors of the study show the results of a series of experiments conducted on more than 200 experimental animals (white rats) with the study of various internal organs, substantiating the negative physiological effect of fat oxidation products. Experiments on animals have proven a close relationship between the content of secondary oxidation products and their effect on the body and the need to regulate and standardize this indicator in finished products at the stages of their circulation and sale to ensure the safety of fast-food products.","PeriodicalId":134494,"journal":{"name":"Advances in Medical Education, Research, and Ethics","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Research on the Effects of Fast Food Products on the Body\",\"authors\":\"\",\"doi\":\"10.4018/978-1-7998-8197-1.ch007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this chapter, the authors of the study show the results of a series of experiments conducted on more than 200 experimental animals (white rats) with the study of various internal organs, substantiating the negative physiological effect of fat oxidation products. Experiments on animals have proven a close relationship between the content of secondary oxidation products and their effect on the body and the need to regulate and standardize this indicator in finished products at the stages of their circulation and sale to ensure the safety of fast-food products.\",\"PeriodicalId\":134494,\"journal\":{\"name\":\"Advances in Medical Education, Research, and Ethics\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advances in Medical Education, Research, and Ethics\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4018/978-1-7998-8197-1.ch007\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Medical Education, Research, and Ethics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4018/978-1-7998-8197-1.ch007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Research on the Effects of Fast Food Products on the Body
In this chapter, the authors of the study show the results of a series of experiments conducted on more than 200 experimental animals (white rats) with the study of various internal organs, substantiating the negative physiological effect of fat oxidation products. Experiments on animals have proven a close relationship between the content of secondary oxidation products and their effect on the body and the need to regulate and standardize this indicator in finished products at the stages of their circulation and sale to ensure the safety of fast-food products.
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