background and objectives: in the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. this study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with g...

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...

In this study, digital colour images of fried potato chips and french fries were analyzed to estimate acrylamide levels based on the correlation with analyses using liquid chromatography-mass spectrometry. In fried potato images, bright yellow (Region 1), yellowish brown (Region 2) and darker brown (Region 3) regions were clearly visible, having different kinds of image pixels with characterist...

BACKGROUND Strategies that may increase compliance to reduced energy intakes are needed to reduce the health burden of obesity. Conflicting evidence exists regarding the effects of snacking on satiety and energy intake. METHODS This study compared short-term satiety from two common snack foods, low fat popcorn or potato chips. Using a counterbalanced within-subject design, 35 normal weight no...

BACKGROUND: With other factors such as general diet and insufficient exercise, eating non–nutrient dense snack foods such as potato chips contributes to childhood obesity. We examined whether children consumed fewer calories when offered high-nutrient dense snacks consisting of cheese and vegetables than children who were offered non–nutrient dense snacks (ie, potato chips). METHODS: Two hundre...

Acrylamide (ACR) is an important industrial chemical substance. ACR is also found in carbohydrate rich foods that prepared at high temperature (>120 o C), such as fries potato chips. Studies approved that high levels of ACR cause several metabolic disorders such as oxidation in liver, small and large intestine tissues. ACR is metabolized by either conjugation with glutathione or oxidation to gl...

Acrylamide is a compound that forms in french fries, potato chips, cereal, bread and coffee when they are fried, roasted or baked. The formation is dependent on cooking conditions, for example, high temperature over-cooking of fried chips results in very high levels of acrylamide. The substance, which forms from the reaction of sugar and amino acids in food, is reported to be a likely human car...

The snack food potato chips induces food intake in ad libitum fed rats, which is associated with modulation of the brain reward system and other circuits. Here, we show that food intake in satiated rats is triggered by an optimal fat/carbohydrate ratio. Like potato chips, an isocaloric fat/carbohydrate mixture influenced whole brain activity pattern of rats, affecting circuits related e.g. to r...