Cancer Risk and New Gastronomic Trends:Slow Food and Raw Food

1. Uluslararası Kanser Günleri, Sivas, Türkiye, 19 - 21 Eylül 2019, ss.568

Cancer risk and new gastronomic trends: slow food against fast food

Esra Özkan Önem, Meral Yilmaz

Department of Gastronomy and Cuisine Arts, Faculty of Tourism Sivas, Cumhuriyet University, 58140-

Sivas, Turkey

It has been reported in several studies that, excessive body weight (a BMI of greater than 30 kg/m2)

is associated with several diseases such as hypertension, diabetes, depression, infertility,

cardiovascular diseases, and cancer including breast, endometrial, colon, prostate cancer. One of

causes of the excessive body weight or obesity is consumption of high calorie food and drink.

Nowadays, the eating-drinking behavior has been identified as "fast food". Socio-cultural and

economic changes after the industrial revolution have led to changes in the diet. Since people have

to spend more time outside the home, especially at least one meal during the day has to be eaten

outside, and the preparation times for meals at home have been shortened. However, consumption

of ready and processed food has increased significantly. Fast food has become the inevitable

nutritional behavior of our age. In this study, we aimed to introduce of a gastronomic trend

informed as “slow food" against to fast food which is unhealthy diet behavior. Slow food action is a

nongovernment organization in more than 150 countries to spread the taste of good food to the

society along with responsibilities to the environment. The Slow Food, a nonprofit organization,

was founded in 1989 by Carlo Petrini in Italy as a reaction against loss of local traditions, fast food

habit, loss of attentiveness for taste of food and for from where comes food. Slow food is action was

founded in 1989 by Carlo Petrini in Italy as a reaction against loss of local traditions, fast food

habit, loss of attentiveness for taste of food and for from where comes food. This trend which

reminds people of the tastes scents and the pleasure of serving and preparing food in a traditional

way is not only related to nutrition but also about stress-free living, locality and naturalness.

Keywords: Cancer, fast food, slow food