Fast food consumption in teenagers could lead to a decrease in protein digestibility, according to a team of scientists at the Zaidin Experimental Station in Granada, Spain. They have linked fast food rich in 'Maillard reaction products' to a decrease in protein digestibility, says Anthony Fletcher of www.foodnavigator.com.

The Maillard reaction, which occurs during the cooking process and in fact enhances the aroma and flavour of food, makes amino acid liberation from proteins during digestion impossible. This means they cannot be used later. The study also supports concerns that a fast food culture, which is taking over more traditional patterns of consumption, could have serious health implications.

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