Gastrointestinal Symptoms Following Consumption of Olestra or Regular Triglyceride Potato Chips

Gastrointestinal symptoms following consumption of olestra or regular triglyceride potato chips: a controlled comparison.

CONTEXT Olestra, a nonabsorbable, energy-free fat substitute used in snack foods, has been anecdotally reported to cause gastrointestinal (GI) adverse events, although such effects were not expected based on results from randomized trials, in which it was consumed in typical snack patterns. OBJECTIVE To determine whether ad libitum consumption of potato chips made with the fat substitute oles...

The science of pesticide-free potato chips.

Detection of Tobacco Rattle Virus RNA in Processed Potato Chips Displaying Symptoms of Corky Ringspot Disease

In Apr. 2008, commercially purchased processed potato chips were observed with dark brown arcs and rings typical of corky ringspot disease. This disease is caused by infection with tobacco rattle virus (TRV). A portion of RNA 1 of TRV was amplified by reverse transcription polymerase chain reaction (RT-PCR) from each of eight discolored chips from three different bags purchased at three locatio...

Low-acrylamide French fries and potato chips

SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...

Fat substitutes promote weight gain in rats consuming high-fat diets.

The use of food products designed to mimic the sensory properties of sweet and fat while providing fewer calories has been promoted as a method for reducing food intake and body weight. However, such products may interfere with a learned relationship between the sensory properties of food and the caloric consequences of consuming those foods. In the present experiment, we examined whether use o...