Farhana Sultana, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka 1230, BangladeshFollow
Shafayet Ahmed Siddiqui, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka 1230, BangladeshFollow
Md. Ashraful Islam, Department of Food Technology and Nutrition Science, Faculty of Science, Noakhali Science and Technology University, Noakhali 3814, BangladeshFollow
Mohammad Hamid Al Muktadir, Department of Public Health, Faculty of Arts and Social Sciences, American International University- Bangladesh, Dhaka 1212, BangladeshFollow
Md. Shalahuddin Millat, Department of Pharmacy, Faculty of Science, Noakhali Science and Technology University, Noakhali 3814, BangladeshFollow
Muhammed Mohibul Islam, Department of Pharmacy, Faculty of Science, Noakhali Science and Technology University, Noakhali 3814, BangladeshFollow
Abu Montakim Tareq, Department of Pharmacy, Faculty of Science and Engineering, International Islamic University Chittagong, Chittagong 4318, BangladeshFollow
Nahida Afroz, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka 1230, BangladeshFollow
Mahabuba Rahman, Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali 3814, BangladeshFollow
Mohammad Nurul Amin, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka 1230, BangladeshFollow
Talha Bin Emran, Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, BangladeshFollow


Farhana Sultana : 0000-0001-9772-9911

Shafayet Ahmed Siddiqui : 0000-0003-4045-5379

Md. Ashraful Islam : 0000-0002-2505-203X

Mohammad Hamid Al Muktadir : 0000-0002-2855-3921

Md. Shalahuddin Millat : 0000-0003-4068-4067

Muhammed Mohibul Islam : 0000-0003-3546-8722

Abu Montakim Tareq : 0000-0003-2704-7610

Nahida Afroz : 0000-0002-4301-1039

Mahabuba Rahman : 0000-0003-0157-3903

Mohammad Nurul Amin : 0000-0002-8296-3542

Talha Bin Emran : 0000-0003-3188-2272


Background: This study aimed to investigate the risk factors and status of fast-food consumption among students in Bangladesh.

Methods: This cross-sectional study was conducted from March to November 2020. A total of 654 samples were collected from several schools, colleges, and universities during this study period.

Results: About 60.1% and 39.9% of the students were male and female, respectively. Of the students, 53.1% considered fast food as unhealthy (p < 0.001), but only 47.7% were leading a sedentary lifestyle. A significant outcome of overweight and pre-obesity was observed for student institutions, consumption frequency, daily fast-food consumption, and sedentary lifestyle (p < 0.001). In addition, positive association was observed for fast-food consumption more than three times and less than three times per week (OR and 95% CI: 11.13 [7.52–16.47], p < 0.001), higher social class and lower class (OR and 95% CI: 2.18 [1.31–3.62], p = 0.003), fast food preference and other foods (OR and 95% CI: 1.55 [1.11–2.15], p = 0.009), and sedentary and heavily active lifestyle (OR and 95% CI: 5.71 [2.02–16.10], p = 0.001) using logistic regression.

Conclusions: Overweight and obesity are serious public health concerns, which are highly associated with fast-food consumption along with lifestyle, economy, and fast-food preference among students in Dhaka City, Bangladesh.


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