{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T18:30:14Z","timestamp":1787596214638,"version":"build-2736575974"},"reference-count":46,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"},{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["American Journal of Lifestyle Medicine"],"abstract":"<jats:p>\n                    This study aimed to determine whether fast food and full-service restaurant consumption have different associations with systemic inflammation and to identify nutrient mediators. This cross-sectional analysis included 6357 adults from NHANES 2015-2018. Calories from fast food and full-service restaurants were calculated using 24-hour dietary recall food-source codes. Systemic inflammation was assessed using serum high-sensitivity C-reactive protein (hs-CRP). Baron-Kenny mediation tested dietary fiber, saturated fat, sodium, and total sugar as candidate mediators. Survey-weighted models adjusted for age, sex, race\/ethnicity, education, income, BMI, energy intake, and smoking. Fast food consumption was significantly associated with higher hs-CRP (\u03b2 = 0.014 per 10% caloric increase;\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    = 0.035), whereas full-service restaurant consumption was not (\u03b2 = \u22120.005;\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    = 0.578). In a head-to-head model, fast food remained significant and full-service dining remained null. Fiber mediated 34.2% of the fast food-CRP pathway, and saturated fat mediated 12.6%. After adjustment for all nutrients, the direct fast-food effect became nonsignificant (\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    = 0.213). The association was strongest among adults aged 20-39 years (\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    = 0.016). The fast food-CRP association was mediated primarily by lower fiber density, supporting fiber-focused counseling across eating contexts. Findings emphasize nutrient composition rather than restaurant use alone as the central public-health target.\n                  <\/jats:p>","DOI":"10.1177\/15598276261478563","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T16:46:06Z","timestamp":1787244366000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Fast Food and Full-Service Restaurant Consumption Show Different Associations with Systemic Inflammation Among U.S. Adults: Dietary Fiber as the Primary Mediator in NHANES 2015\u20132018"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-6493-2024","authenticated-orcid":false,"given":"Jason","family":"Dichter","sequence":"first","affiliation":[{"name":"University of Pittsburgh"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,8,20]]},"reference":[{"key":"e_1_3_9_2_2","volume-title":"America's Eating Habits: Food away from Home. 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