ON BEING POISONED BY VENDING MACHINES

Chick-fil-a breakfast, a quick granola bar, a bag of potato chips: just a quick bite and pretty standard for an on-the-go snack. Vending machines provide us with Pop-tarts, Coca-Cola, and cookies, and fast-food restaurants reside on what seems like practically every block. This is the Standard American Diet. As defined by Vincente Clemente-Suarez, the Western diet is characterized by “prepackaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy, etc.” Furthermore, processing is defined as any process which alters the natural state of a food, specifically the addition of preservatives or bioengineered ingredients. Naturally, given developed agricultural practices and widespread preferences, most commonly consumed food items undergo some form of processing. Over recent history, our bodies have adapted to these modern husbandry practices with regards to agriculture- however, this shift has brought with it great harm to the overall health of specifically Western societies. Heart disease, obesity, gut microbial environments, aesthetic health, and a variety of other chronic medical issues have shown a dramatic increase within the past fifty years. As defined by the Center for Disease Control and Prevention (CDC), chronic diseases are “conditions that last one year or more and require ongoing medical attention or limit activities of daily living or both”.

Admittedly, the sudden emergence of these non-communicable diseases arises from poor personal choices regarding diet, substance abuse and lack of proper exercise. That said , the ability to over-consume, accessibility to ingredients which have been labelled as potential carcinogens (such as Red 40 and Potassium Bromate, which is commonly found in baked goods) , popularity of genetic modification in addition to the commonality of bio-engineered ingredients has done nothing but silently promote obesity, the health consequences of such, as well as a variety of digestion and gut issues. Food and drug regulations (or the lack thereof) have been under criticism in the U.S for an ongoing period of time for their neglect in terms of enforcing the elimination of harmful modern agricultural methods and production processes. The combination of widespread availability, limited restrictions, and cultural preferences has led the American Diet to be a catalyst for non-communicable, chronic illness to overtake society and healthcare systems as a whole, therefore younger members of Western societies need to move to reform current diet standards for the health of new generations and broader society.

As mentioned in the introduction, agricultural husbandry and production processes have quickly evolved as of the twentieth century. Over humanity’s existence as a whole, there have obviously been several nutrition transitions, defined as a shift in dietary patterns and nutritional status that occurs as incomes increase, leading to higher caloric intake from energy-dense, nutrient-poor foods and changes in food choices influences by price and availability. In early history, these changes were far more natural, such as moving from raw to cooked meats, cutting and baking. However, as technology progressed, we moved to common processes such as canning, fortification, genetic modification, and artificial dyes. As Jessica Singh states “the theory of nutrition transition proposes that with urbanization, economic development and technological advancement, traditional diets have been substituted by diets high in vegetable oils, sugar, refined carbohydrates, and animal-sourced foods”. A characteristic nineteenth century diet contained mainly plain high-calorie items such as grains (porridge, bread), potatoes, and meats (particularly pickled pork and beef), frequently supplemented with fruit and vegetables and with eggs and dairy products.

In the current era, however, ultra-processed products provided 58% of energy intake for children and adults in the US (Poti, et. al). These dietary patterns have been shown in several, multinational research studies to be linked directly to obesity, which then commonly causes the development of chronic heart disease, hypertension, and type 2 diabetes. As stated by Vicente Javier Clemente-Suárez, “with the domestication of plants and animals, the nutrient characteristics of these foods (produce/animal products) changed, which accelerated with advancing technology after the Industrial Revolution”. This however, leads us to the question: why are highly processed, potentially carcinogenic foods so broadly promoted and accessible in Western societies, and which racial and/or socioeconomic groups are suffering most significantly? Furthermore, what can the younger generations stive for to achieve a broader national shift away from the foods which have caused a rapid uptick in chronic illness and obesity?

“The American obesity epidemic”: a phrase coined to describe the dramatic increase in overweight individuals over recent decades. This data specifically refers to citizens of the United States of America from the ages of 20 to 74. In terms of medical classification, Obesity is a BMI (body mass index) greater or equal to 30. According to research by National Library of Medicine author Norman J. Temple, from the year 1971 until 1974, there was a minimal rise in obesity rates (0.5%). However, following the plateau, the obesity rate in America began to steeply incline, rising 15.0% in the years 1976-1980, continued to rise 23.3% in 1988-1994, and then to 30.9% in 1999-2000. According to  Varundeep Rakhra, following this, the obesity rate rose to 42.4% of American adults by 2017. This dramatic rise in obesity also affected various demographics differently, specifically in regard to socioeconomic status and gender. According to data from the National Health and Nutrition Examination Survey, “29.0% of women who live in households with an income at or above 350% above the poverty level are obese and 42.0% of those with income below 130% of the poverty level are obese” (Ogden, et al). This inequality is likely due to the fact that processed, high sugar, high saturated fat foods are more accessible as well as more economical than their high-quality and/or organic counterparts. According to Andrea Carlson, ERS study examining the average price of seventeen different foods found that all seventeen organic items were more expensive than the nonorganic or standard option. Furthermore, the premium version of the designated items in the study were above 20% more costly for all items excluding spinach. Combined, these studies show a clear correlation between both modern-day development and health culture, as well as socioeconomic status; demonstrating that individual subcultures (primarily surrounding race and annual income levels), as well as American consumption habits and national normalcy as a whole are primary catalysts to the steep incline in obesity rates in the last forty-one years.

It’s a well-known fact that obesity is a leading cause in chronic heart disease, hypertension, cancer, sleep apnea and type two diabetes. According to Varundeep Rakha  “…half of all affected Americans have a preventable chronic illness. Additionally, data from the American Heart Association states that 81 million Americans have a chronic cardiovascular disease…one-third of American adults have hypertension and more than 85% of patients with type 2 diabetes are considered overweight” (Wartella). Additionally, as of the twenty-first century, heart disease and stoke is the leading cause of death in Western societies, and the economic toll cannot be understated, costing American Healthcare systems 233.3 billion dollars annually (CDC). All this stated, clearly there must be a disconnect in nutritional knowledge, an unwillingness to move to reform Western food standards or, most likely case scenario: both.

I find it also important to mention that while these issues are not exclusive to Western societies, they are most prevalent within them. There are several possible explanations for why the concentrations of chronic heart diseases reside where they do, one of them being the lack of FDA regulations comparatively to other countries and cultures. In the US, through GRAF (Generally Recognized As Safe), food companies can incorporate various additives and food chemicals without FDA oversight or approval (Minassian). One example of this is the incorporation of trans fats via cooking oils and other saturated fats into commonly consumed household ingredients. Under GRAF, these trans fats were either responsible or catalyzed over 500,000 deaths due to heart disease and were banned as of only 2015. Some other examples of ingredients commonly found in typical American diets but elsewhere are extremely restricted or outright banned include bleached flour, propylparabens, GMOs, and pesticides (specifically Chlorpyrifos, which is banned in the European union due to being labelled as a neurotoxin). Unfortunately, the list continues into carcinogens, which are defined as substances which have possibly linkages to cancer. Ingredients which fall under this category include dough conditioners, PFAS (found commonly in fast-food wrappers), and BHA/BHT (Minassian). These ingredients are not “essential” to these items nor do they “make or break” the product, shown evidently by the myriad of substitutes incorporated by European Nations and the willingness of their respective regulation systems to ensure a greater standard of health for the individuals over which they govern. However, the lack of awareness with regards to the danger of the United States’ lack of restriction eliminates the willingness and drive to act against these health codes- or lack thereof.

The standard American diet doesn’t solely effect heart health either. Gut microbial disruptions, chronic inflammation and digestive complications also have been linked to Western consumption habits. Significant amounts of research have shown that highly processed foods, in addition to foods with high levels of saturated fat, sodium and sugar are primary instigators for intestine dysbiosis as well as general disruptions in gut microbiota. Gut dysbiosis is defined as an imbalance of the trillions of bacteria, viruses and other various microorganisms found in the human digestive tract, often leading to a reduction of necessary bacteria. These disruptions result from lack of fiber and prebiotics, unfortunately a defining characteristic of the typical Western diet, which also promotes inflammation and “permeability of gut lining” (Clemente-Suarez). Yet, the issues continue to run deeper. Mucosal tolerance is defined as an immune system function which prevents immune response to beneficial bacteria. However, diets high in saturated fats and low in micronutrients and fibers are linked to a reduction in mucosal tolerance, which in turn promotes inflammation and the chronic conditions which result from such: for example inflammatory bowel diseases (Christ, et al).

Given this information, it can be concluded by reasonable deduction that there must be a powerful motivator behind the popularity of U.S. consumption habits, especially regarding the science behind food addiction. As shown in a study done by individuals of the University of Florida’s Department of Clinical and Health Psychology, using data collected over 35 articles and 52 quantitative, peer-reviewed studies, found that addiction criteria in the context of food was prevalent especially in regard to brain reward dysfunction and impaired control. Additionally, the study concluded that processed food groups with high levels of additional sugars and fats showed the “highest addictive potential” (Gordon, et al). Due to the findings and data, it is reasonable to conclude that not only does the standard American diet promote chronic heart disease and intestinal inflammation, but it also presents as addictive: presumably leading to a destructive cycle negatively impacting healthcare systems and the standard of American life.

Admittedly, this research has a rather negative undertone and successfully demonstrates a plethora of negative implications. However, the education of the younger generation of Americans is the first step in combating this destructive cycle. The harm, health complications, increase in obesity, heart disease and multitude of other mentioned chronic non-communicable diseases needs to be discussed within scholarly communities, homes, and boarder Western culture in its entirety. Awareness is the first step in change, and a cultural shift away from the consumption habits we promote is imminent and necessary for the health and future of our country. This being said, it is important to acknowledge possible limitations such as location, financial restraints, and subcultural environments. However, the negative effects of certain, culturally popular foods cannot and will not go unacknowledged. Its up to the new generation of Americans to catalyze this change and lead by example.

The standard Western diet is in dire need of reformation. The overwhelming increase in obesity, chronic heart disease, inflammatory patterns and intestinal complications have not arisen arbitrarily, but rather from a lack of FDA regulations, cultural ignorance, and a standard of normalcy many Americans have come to accept. These issues arose from convenience, neurological reward systems and a modern societal shift towards due to the  accessibility of instant gratification. The prevalence of unnecessary fats, sugars, genetically modified substances, and artificial ingredients combined with a highly consumeristic culture is a main cause of the decimation of Western health in its entirety. As mentioned in the paragraph previous, do not let the negative implications an overwhelm of information lead to willful ignorance. For the betterment of our society, culture, and future we must work to spread awareness and catalyze a change in the standard American diet.

Works Cited

Centers for Disease Control and Prevention. “Fast Facts: Health and Economic Costs of Chronic Conditions.” Chronic Disease, CDC, 12 July 2024, www.cdc.gov/chronic-disease/data-research/facts-stats/index.html. Accessed 30 Sept. 2025.

Christ, Anette, et al. “Western Diet and the Immune System: An Inflammatory Connection.” Immunity, vol. 51, no. 5, Nov. 2019, pp. 794–811, www.sciencedirect.com/science/article/pii/S1074761319304169, https://doi.org/10.1016/j.immuni.2019.09.020. Accessed 30 Sept. 2025.

Clemente-Suárez, Vicente Javier, et al. “Global Impacts of Western Diet and Its Effects on Metabolism and Health: A Narrative Review.” MDPI, Multidisciplinary Digital Publishing Institute, 14 June 2023, www.mdpi.com/2072-6643/15/12/2749. Accessed 03 Sept. 2025. 

Gordon, Eliza, et al. “What Is the Evidence for “Food Addiction?” a Systematic Review.” Nutrients, vol. 10, no. 4, 12 Apr. 2018, p. 477, www.ncbi.nlm.nih.gov/pmc/articles/PMC5946262/, https://doi.org/10.3390/nu10040477. Accessed 30 Sept. 2025.

Institute of Medicine (US) Committee on Examination of Front-of-Package Nutrition Rating Systems and Symbols. Front-of-Package Nutrition Rating Systems and Symbols: Phase I Report. Edited by Ellen A. Wartella et. al., National Academies Press (US), 2010. doi:10.17226/12957

Minassian, Liana. “11 Banned Foods Americans Should Stop Eating.” Food Revolution Network, 30 Aug. 2019, foodrevolution.org/blog/banned-ingredients-in-other-countries/. Accessed 30 Sept. 2025.

Ogden, Cynthia, et al. “Products - Data Briefs - Number 50 - December 2010.” CDC, Dec. 2010, www.cdc.gov/nchs/products/databriefs/db50.htm. Accessed 30 Sept. 2025.

Poti, Jennifer M., et al. “Ultra-Processed Food Intake and Obesity: What Really Matters for Health—Processing or Nutrient Content?” Current Obesity Reports, vol. 6, no. 4, 25 Oct. 2017, pp. 420–431, pmc.ncbi.nlm.nih.gov/articles/PMC5787353/, https://doi.org/10.1007/s13679-017-0285-4.

Rakhra, Varundeep et al. “Obesity and the Western Diet: How We Got Here.” Missouri medicine vol. 117,6 (2020): 536-538.

Temple, Norman J. “The Origins of the Obesity Epidemic in the USA–Lessons for Today.” Nutrients, vol. 14, no. 20, 12 Oct. 2022, p. 4253. National Library of Medicine, www.ncbi.nlm.nih.gov/pmc/articles/PMC9611578/, https://doi.org/10.3390/nu14204253. Accessed 30 Sept. 2025.