French Fries Research Articles

Potato Intake and the Risk of Overweight/Obesity, Hypertension, Diabetes, and Cardiovascular Disease: A Systematic Review and Meta-analysis of Observational Studies.

Results from observational studies and meta-analyses examining the relationship between total, fried, and nonfried potato intake and cardiometabolic disease remain conflicted. The aim was to synthesize existing evidence on the relationships between total potato intake and specific types of potato intake with the risk of overweight/obesity, hypertension, diabetes, gestational diabetes mellitus (GDM), cardiovascular disease (CVD), coronary heart disease (CHD), and stroke. Systematic searches were conducted in PubMed, Embase, and Web of Science until July 13, 2023. Data extracted from studies included first author, publication year, location, data source, follow-up duration (cohort studies only), demographics, sample size, cases, outcomes, exposure and outcome types, measurements, adjustments, study design, potato intake categories, and adjusted risk estimates (odds ratio, relative risk [RR], hazard ratio) with 95% CIs. Random-effects models were applied to estimate the summary RRs and 95% CIs. Fifty-one articles (103 studies) were identified in the current meta-analysis. Comparing the highest with the lowest categories of total potato intake, total potato intake was not associated with hypertension (summary RR = 1.07; 95% CI: 0.95, 1.21), diabetes (1.08; 95% CI: 0.96, 1.22), GDM (1.16; 95% CI: 0.86, 1.57), CHD (1.00; 95% CI: 0.99, 1.02), CVD (0.97; 95% CI: 0.91, 1.03), or stroke (0.97; 95% CI: 0.88, 1.06); fried potato intake was not associated with overweight/obesity (1.24; 95% CI: 0.90, 1.70) or GDM (1.03; 95% CI: 0.97, 1.09) but was significantly associated with increased diabetes risk (1.16; 95% CI: 1.04, 1.30); nonfried potato intake was significantly associated with increased diabetes risk (1.05; 95% CI: 1.01, 1.10) but not hypertension (1.06; 95% CI: 0.97, 1.15). Total potato intake was not associated with an increased risk of hypertension, diabetes, GDM, or cardiometabolic disease, but both fried and nonfried potato intake may increase the risk of diabetes but not other cardiometabolic diseases. Future cohort studies are needed to explore the association between different types of potato intake and cardiometabolic disease. In addition, the limited number of studies on total potato intake and overweight/obesity/heart failure, fried potato intake and CHD/stroke/heart failure, and nonfried potato intake and overweight/obesity/GDM/CHD/CVD/heart failure prevented us from conducting an analysis. PROSPERO registration no. RD42023454244.

Association between food security status and dietary patterns in a cohort of first-time food-aid users.

To examine the associations between food security status and dietary patterns among first-time food-aid users. From September 2018 to January 2020, a sample of 1001 newly registered food-aid users from 106 community-based food donation organizations were recruited across urban, rural, and peri-urban areas in four administrative regions of the province of Quebec, Canada. The Household Food Security Survey Module (HFSSM) and the Short Diet Questionnaire (SDQ) were used to assess food security status and food intake, respectively. A posteriori dietary patterns were identified through principal component analysis. Regression analyses were performed on 987 participants with complete data to quantify the association between food security status and dietary patterns. Three main dietary patterns were identified: prudent (intake of fruits and fruit juice, plant-based beverages and legumes, green salad, carrots, other vegetables, whole grains, and fish), western (intake of poultry, red meat, potatoes and fried potatoes, rice, and pasta and refined grains), and snack foods (intake of salty snacks, cheese, butter and margarine, sweets, condiments, sweet beverages, and processed meat). Food insecurity was negatively associated with the prudent dietary pattern and positively associated with the snackfood dietary pattern. This study highlights the complexity of dietary patterns in a vulnerable population of first-time food-aid users, especially among those who are severely food insecure.

Early Generation Selection of Potato Breeding Lines

Potato is the third most important food crop in the world in terms of adaptability, yield potential, and nutritional advantages. This study aimed to conduct potato breeding work for cultivation in Kazakhstan; potato breeding for further processing into chips with cultivation in the northern regions; and the selection of potatoes for processing into frozen French fries with cultivation in the southern and south-eastern regions. Potato varieties (Fontane, Santana, and Punchy) were used as reference varieties to check molecular markers linked to maturity, tuber shape, and flesh color. A total of 42 potato breeding lines crossed from Yagodnyi 19 and CIP clone 397079-6 were used in this study to identify prospective breeding lines. The research was carried out between 2023 and 2024 and under greenhouse conditions. According to the results of molecular analysis and phenotypic data, 21 breeding lines were identified as prospective potato breeding lines. The majority of these potato breeding lines had a round tuber shape and were recommended for chip processing. Three breeding lines had a long oval tuber shape, making them suitable for French fries. Six breeding lines with short-oval and oval tuber shapes were found for consumer potato processing. It is recommended that the breeding process and studies of biochemical properties are continued in all of these identified potato breeding lines.

Premised research on dietary exposure to benzo[a]pyrene, acrylamide, and Nnitrosodimethylamine from common fried and grilled dishes in North Vietnam

Fried and grilled cooking methods and the widespread consumption of certain dishes may expose the population to elevated levels of potentially carcinogenic compounds, such as benzo[a]pyrene (BaP), acrylamide, and N-nitrosodimethylamine (NDMA). This study aims to quickly estimate dietary exposure to these contaminants and assess the associated carcinogenic risk for several common Vietnamese fried and grilled dishes. The concentrations of the target compounds were obtained from the study showed that BaP, NDMA, and acrylamide are the groups of substances of greatest concern. The analytical results of 235 samples of meat and meat products (grilled/fried/smoked), seafood and seafood products (grilled/fried/smoked), processed oils, and potatoes showed that 12 samples detected acrylamide in the range of 5.0 – 162.0 µg/kg found in grilled/fried dishes and 5.0 – 4605 µg/kg for fried potatoes. Additionally, 204 samples detected NDMA in all groups in the range of 0.20 – 15.0 µg/kg, and 27 samples detected BaP in the range of 5.2 – 88 µg/kg in grilled/roasted food. Combined with information on food consumption patterns to estimate dietary exposure, four age groups were divided into under 6 years old, 6 – 18 years old, 18 – 50 years old, and over 50 years old, which showed that the consumption of processed foods by age groups was very different. In particular, the age group from 6 to 50 years old was the group that consumed the most of these foods (14.1 – 140 g/day). Specifically, up to 94.4% of people interviewed ate fried meat, 88.8% ate fried seafood and 85% ate fried potatoes. Risk characterization using the margin of exposure (MOE) and Cancer Slope Factor approaches indicate that certain dishes, such as grilled/smoked meat and fish, and deep-fried foods, may pose a significant cancer risk to Vietnamese consumers.

Behavioral Design Strategies Improve Healthy Food Sales in a Military Cafeteria.

This study examined the use of behavioral design strategies to improve healthier food sales. A quasi-experimental, one-group, repeated measures design examined changes in food sales following behavioral design adjustments. United States military base hospital dining facility. U.S. military service members, retirees, and civilian employees. Behavioral design changes included placement, layout, messaging, default healthy bundling, a stoplight rating system, strategic positioning of healthy items on menu boards, and an increase in healthier snacks. Food sales were assessed by point-of-sales data. T-tests examined total sales of each food adjusted weekly between baseline and intervention and intervention and post-intervention. 16 food items targeted by the intervention were examined. Weekly food sales were calculated for the 18-week baseline, 18-week intervention, and 9-week post-intervention. Further, analysis estimated negative binomial models for food item sales. The hospital dining facility served 600 to 900 meals per day. Weekly foods sales decreased during the intervention for desserts, cooked starches, hummus, and yogurt (P < 0.01). Sales increased during the intervention for fruit cups, cooked vegetables, vegetable and turkey burgers, grilled chicken, packaged salads, French fries, hamburgers, and hot dogs (P < 0.02). This study demonstrates that a mixture of behavioral design strategies can be operationalized with reasonable fidelity and can lead to increases in the sales of some healthy foods in military worksites.

Dietary and Physical Activity Habits of Children and Adolescents before and after the Implementation of a Personalized, Intervention Program for the Management of Obesity.

Obesity in childhood and adolescence represents a major public health problem, mostly attributed to dietary and physical activity factors. We aimed to determine the dietary and physical activity habits of participants before and after the implementation of a personalized, multidisciplinary, lifestyle intervention program for the management of obesity in the context of the Horizon Research Project 'BigO: Big Data against Childhood Obesity'. Three hundred and eighty-six (n = 386) children and adolescents (mean age ± SD: 12.495 ± 1.988 years, 199 males and 187 females) participated in the study prospectively. Based on body mass index (BMI), subjects were classified as having obesity (n = 293, 75.9%) and overweight (n = 93, 24.1%) according to the International Obesity Task Force (IOTF) cut-off points. We implemented a personalized, multidisciplinary, lifestyle intervention program providing guidance on diet, sleep, and exercise, and utilized the BigO technology platform to objectively record data collected via a Smartphone and Smartwatch for each patient. Following the intervention, a statistically significant decrease was noted in the consumption of cheese, cereal with added sugar, savory snacks, pasta, and fried potatoes across both BMI categories. Also, there was an increase in daily water intake between meals among all participants (p = 0.001) and a reduction in the consumption of evening snack or dinner while watching television (p < 0.05). Boys showed a decrease in the consumption of savory snacks, fried potato products, and pasta (p < 0.05), an increase in the consumption of sugar-free breakfast cereal (p < 0.05), and drank more water between meals daily (p < 0.001). Our findings suggest that a personalized, multidisciplinary, lifestyle intervention improves the dietary habits of children and adolescents.

Productivity, quality and suitability for processing of various potato varieties when grown in the conditions of the Central region of the Russian Federation

Relevance. The study of the reaction of potato varieties, especially new ones, to the use of a complex of agrotechnical techniques, including foliar top dressing with water-soluble fertilizers, is an urgent task. For this purpose, 4 potato varieties of different ripeness groups (Red Scarlett, Nevsky, Golubizna, Grand) were studied in two regions of Russia using agrochemicals Agrovin Micro. Methods. The article presents experimental data on the study of biometric indicators, yield and quality of potatoes for non-root top dressing in conditions of leached chernozem and sod-podzolic sandy loam soils of the Central region of Russia. The objects of research were potato varieties of various ripeness groups. Foliar fertilization of plants with agrochemicals Agrovin Micro was carried out in the phases of germination, budding and 20 days after the last treatment in two consumption rates – 1.0 and 2.0 l / ha. Control – without processing (K) with background N90Р90К135.Results. On average, over the years of research, the best options for all varieties turned out to be options with the use of additional leaf treatment with an agrochemical at a maximum dose of 2 liters /ha. Due to three-fold foliar top dressing for the critical phases of potato plant growth, the greatest yield increases and maximum values of dry matter and starch content to the mineral background were obtained. In the conditions of the Tambov region, the increase in yield, depending on the variety, ranged from 24.2 to 59.3% or 6.0-10.5 /ha and in the conditions of the Moscow region – 3.3-28.9% or 1.2-7.1 t/ha. The most suitable for processing into fried potato products from the studied varieties turned out to be Red Scarlett and Grand. All other things being equal, the color index of crispy potatoes and fries on these varieties was higher than the Nevsky variety by 1.0-1.5 points.

Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.

This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics. Results demonstrated that medium-low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1-4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1-4 h indicated that medium-low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter. The combination of medium-low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low-fat potato chips based on low-cost pretreatment. © 2024 Society of Chemical Industry.

Evaluation of tuber quality, yield and yield related traits of potato (Solanum tuberosum L.) genotypes at Holetta, Central Ethiopia

In Ethiopia, potato is a food security and income generating crop for millions of smallholder farmers. Previous research efforts related to variety development was focusing on tube yield and late blight resistance with wide adaptability. So far, the potato research program in the country however, devoted less on tuber quality traits and processing parameters except few recently released varieties that considered tuber quality traits for processing. These few potato varieties with processing qualities not yet satisfied the ever-emerging processing industries for chips and French fries in the country. Hence, this study aimed to seek evaluating more potato genotypes that have merits for tuber quality traits used for processing and yield attributes. The experiment was laid out in a randomized completed block design with three replications using 24 potato genotypes to evaluate the processing quality traits of advanced potato genotypes at Holetta Agricultural Research Centre in 2017 main cropping season. The results of the analysis of variance revealed that all the traits showed significant differences among the genotypes indicating there is wide genetic variation. The highest and significantly different tuber physical quality traits of geometric mean diameter and surface area was recorded from CIP395017.229, sphericity of the tuber from CIP396027.205, and length to width ratio from CIP399075.7. The specific gravity of tubers, dry matter content and total starch content also ranged from 1.070 to 1.103 gcm−3, 18.67 to 25.75%, and 12.64% to 18.95%, respectively. The five advanced genotypes CIP398098.65, CIP392617.54, CIP398190.404, CIP394611.112, and C398190.89 were selected for their high total tuber yields over 36.80 t/ha, with more than 31.47 t/ha marketable tuber yield, greeter than 69.92 g/tuber average tuber weight, higher than 58.41 mm3 geometric mean diameter, more than 21.25% dry matter content, excellent tuber characteristics and processing quality traits for chips and French fries making. From this study, selection of potato genotypes that consider both external and internal tuber quality traits would expedite the process of advancing ample potato varieties with processing qualities in the country considering comprehensive study by including more potato genotypes across wider growing environments.

The Relationship Between Metabolic Syndrome with Physical Activity and Eating Habits: The Result of the Tabari Cohort Study

Background: Metabolic syndrome (MetS) is a group of metabolic issues that increase the risk of type 2 diabetes and heart disease. Objectives: To reduce deaths from type 2 diabetes and heart disease, this study was conducted to determine the relationship between metabolic syndrome, physical activity, and eating habits in participants of the Tabari cohort study. Methods: In this descriptive cross-sectional study, data from the Tabari cohort in an urban and mountain area in Sari, Mazandaran, was utilized from June 2015 to November 2017. Background information of participants was documented, and their eating habits were assessed using a food habit questionnaire. Additionally, the physical activity levels of the participants were recorded. All individuals were assessed for metabolic syndrome according to the third Adult Treatment Panel (ATP III) guidelines. The gathered data was then inputted into SPSS V.23 software for analysis. Qualitative variables, such as demographic and epidemiological data, were compared between the two groups using the chi-square test, while quantitative variables were compared using an independent t-test. Results: A total of 10,255 adults between the ages of 35 and 70 participated in this study, and after applying entry and exit criteria, 9,976 people, including 4,083 with metabolic syndrome and 5,893 healthy individuals, were included in the final analysis. There was no significant difference in the average Body Mass Index (BMI) between individuals with metabolic syndrome (30.6 ± 4.5 kg/m²) and healthy individuals (26.8 ± 4.4 kg/m²). However, individuals with metabolic syndrome exhibited significantly higher values for height, weight, waist circumference, abdominal circumference, and wrist circumference compared to the control group (P = 0.001). The average Metabolic Equivalent of Task (MET) for the entire population was 43.03 ± 9.27, with a median of 40.68 (range: Twenty-four-one hundred three) hours/day. A greater percentage of individuals with metabolic syndrome (57.0%) and healthy individuals (45.2%) had MET values below the average (P = 0.001). Regarding energy intake, individuals with metabolic syndrome consumed an average of 2189.74 ± 721.90 calories, while healthy individuals consumed 2354.92 ± 4.04 calories, showing a significant difference (P = 0.006). Moreover, healthy individuals demonstrated significantly higher consumption of added salt in food, fried foods, fried potatoes, fried onions, fried vegetables, and various types of cooking oils compared to those with metabolic syndrome (P = 0.001). Conclusions: Based on the results of the Tabari cohort study, the prevalence of metabolic syndrome in Mazandaran was 41.10%, highlighting the need for prevention and screening programs. In this study, individuals with metabolic syndrome consumed fewer fried foods, trans fats, and daily calories compared to the healthy group. Considering that this study is cross-sectional and utilized data from the Tabari cohort, it is assumed that the difference is due to dietary compliance and lifestyle changes in patients with metabolic syndrome. It is recommended that prospective studies be designed to evaluate the causes of differences in metabolic syndrome components between the two groups.

Potato Consumption and Risk of Type 2 Diabetes Mellitus: A Harmonized Analysis of 7 Prospective Cohorts.

Data on the relation of potato consumption with risk of type 2 diabetes (T2D) are limited and inconsistent. It is unclear whether the plant-based diet index (PDI), which is a novel and comprehensive tool to assess overall dietary pattern, modifies the association of potato intake with T2D. We examined the association of total, combined baked, boiled, and mashed potatoes and fried potatoes with risk of T2D and test the interaction between PDI score and potato consumption on T2D risk. We conducted a de novo, harmonized, individual-level data from 7 United States cohorts (N = 105,531). Cox regression was used to estimate hazard ratios (HRs) separately in each cohort adjusting for anthropometric, demographic, and lifestyle factors and cohort-specific results were pooled using an inverse-variance weighted method. Mean age ranged from 25 to 72 y, 65% women, and mean consumption of total potatoes ranged from 1.9 to 4.3 times per week. In the primary analysis, total potato intake was not associated with T2D risk: multivariable adjusted HR of 1.01 (95% confidence interval [CI]: 0.95, 1.08) for consumption of 1-2 servings/wk; 1.01 (95% CI: 0.93, 1.10) for >2-3 servings/wk; 1.05 (95% CI: 0.99, 1.12) for >3 to <5 servings/wk; and 1.07 (95% CI: 0.99, 1.16) for 5+ servings/wk compared with no potato intake. In secondary analyses, consumption of combined baked, boiled, and mashed potatoes was not associated with T2D risk, whereas fried potato consumption was positively associated with T2D risk: HR were 1 (ref), 1.07 (95% CI: 1.02, 1.12), and 1.12 (95% CI: 1.03, 1.22) for intake frequency of 0/wk, >0 to 1/wk, and >1/wk, respectively (P-trend = 0.04). There was no significant interaction between PDI score and potato consumption on T2D risk. Although consumption of total potato is not associated with T2D risk, a modest elevated risk of T2D is observed with fried potato consumption.

Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries

With the development of oil processing technology, the retention rate of lipid concomitants in oil has increased. The effect of lipid concomitants on the physicochemical characteristics of oil has garnered significant interest; however, the effect of the lipid concomitant α-tocopherol on the physicochemical properties of rice bran oil (RBO) and the oil absorbency of French fries during frying is unclear. Thus, the influence of α-tocopherol on total polar compounds, diacylglycerols content, and viscosity of frying oil as well as oil content and distribution, moisture content, micromorphology, and quality of French fries is studied. The results revealed that RBO with 0%–0.1% α-tocopherol dose-dependently decreased the total polar compounds, diacylglycerols content, and the viscosity of RBO. This primarily affected the adsorption of surface and structural oils in the French fries. Additionally, RBO with 0%–0.1% α-tocopherol decreased the porous structure of the French fries. Compared with other α-tocopherol levels, RBO supplemented with 0.1% α-tocopherol demonstrated a better effect on reducing the oil absorption in French fries. Moreover, α-tocopherol had a minimal effect on French fry quality. Consequently, incorporating α-tocopherol (0.1%) into frying oil because of its inhibitory effect on the oil absorption of French fries is recommended.

Genotype and Plant Biostimulant Treatments Influence Tuber Size and Quality of Potato Grown in the Pedoclimatic Conditions in Northern Apennines in Italy

AbstractIn marginal mountain areas, farm management presents challenges, particularly the sustainable improvement of yield and quality. To ensure this agronomic result, it is crucial to select appropriate varieties and apply sustainable agricultural practices, such as the use of plant biostimulants. To address these challenges a two-year field study was conducted using three potato varieties (Désirée, Kennebec and Spunta) in the Tuscan-Emilian Apennines. These varieties were treated with two plant biostimulants: one based on hydrolyzed proteins from animal epithelial tissue (Fitostim®) and another based on seaweed extracts (FitostimAlga®). Agronomic and biochemical traits were used to evaluate the development of plants, yield and tubers quality. Significant interactions among factors were found, resulting in higher or lower efficiency of the plant biostimulant treatment depending on weather conditions and potato genotype. Furthermore, results demonstrated that plant biostimulant treatments increased the leaf chlorophyll content (+ 11.5%), the number of leaves per plant (+ 13.3%) and the height of potato plants (+ 6.5%), while no effects were observed on yield. The Désirée variety achieved the highest yield (0.54 kg plant-1), whereas Kennebec was shown as the best variety to use for production of French fries due to a lower tuber quantity of reducing sugars, which were reduced also by plant biostimulants treatment (-18%). Moreover, Spunta tubers had the highest content of polyphenols, and the best value was achieved by Spunta variety treated with Fitostim® alga in the second year. Our finding have proven that plant biostimulant treatments can increase the quality of potato tuber without compromising yield.

The relationship between the deterioration of frying oil and the generation of hazards during frying

Deep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally. At 190 °C, the fried potato oil contained the highest AA content of 2.60 mg·kg−1, while the content of HCAs and PAHs was the highest in fried chicken wings oil, with values of 5.06 μg·kg−1 and 5.18 μg·kg−1, respectively. 5-Hydroxymethylfurfural was detected only in fried potato oil. Oil quality deteriorated gradually with increasing frying temperature and heating time, as indicated by increased acid value, carbonyl value, and levels of total polar compounds. Overall, the results indicated hazards were positively correlated with oil deterioration, suggesting that oil deterioration contributed to the generation of hazards. This work links hazards and oil deterioration, which is crucial for improving the quality and safety of fried foods, while reducing negative environmental impacts, and achieving clean production.

Is Starch Intake Associated With Periodontal Status? An 11-Year Longitudinal Analysis Among Finnish Adults.

To evaluate the association between baseline starch intake (amount and sources) and changes in periodontal status over 11 years in adults. Adults aged 30-82 years, who participated in the Finnish Health 2000 survey and were re-examined in 2004/2005 and/or 2011 were included in the study. The consumption of total starch and six relevant food groups (potatoes, fried potatoes, roots and tubers, pasta, wholegrains and legumes) over the past year was determined at baseline with a validated food frequency questionnaire. The number of teeth with periodontal pocketing ≥ 4 mm (NTPP) was recorded during clinical examinations in 2000, 2004/2005 and 2011. The association between baseline starch intake and the 11-year change in the NTPP was tested in mixed-effects negative binomial regression models, adjusting for covariates. A total of 1369 adults were included in the analysis. The mean NTPP was 4.1 ± 5.6, 6.3 ± 5.6, and 4.8 ± 5.9 in waves 1, 2 and 3, respectively. Baseline starch intake (in g/day or % energy intake) was not associated with changes in the NTPP after adjustment for covariates. In analysis by food groups, the baseline intake of wholegrains was negatively associated with the NTPP at baseline. This study found no evidence of an association between baseline starch intake and changes in periodontal status. Baseline intake of wholegrains was associated with better periodontal status at baseline.

Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes.

This study evaluated acrylamide (AA) levels and various quality parameters in homemade fried potatoes prepared in different sizes by integrating principles from the Slow Food Movement with advanced sensor technology. To this aim, a surface plasmon resonance (SPR) sensor based on a molecularly imprinted polymer (MIP) was first developed for the determination of AA in homemade fried potatoes at low levels, and the AA levels in the samples were established. First of all, monolayer formation of allyl mercaptane on the SPR chip surface was carried out to form double bonds that could polymerize on the chip surface. AA-imprinted SPR chip surfaces modified with allyl mercaptane were prepared via UV polymerization using ethylene glycol dimethacrylate (EGDMA) as a cross-linker, N,N'-azobisisobutyronitrile (AIBN) as an initiator, and methacryloylamidoglutamicacid (MAGA) as a monomer. The prepared AA-imprinted and nonimprinted surfaces were characterized by atomic force microscopy (AFM) and Fourier transform infrared (FTIR) spectroscopy methods. The SPR sensor indicated linearity in the range of 1.0 × 10-9-5.0 × 10-8 M with a detection limit (LOD) of 3.0 × 10-10 M in homemade fried potatoes, and the SPR sensor demonstrated high selectivity and repeatability in terms of AA detection. Additionally, the highest AA level was observed in the potato sample belonging to the T1 group, at 15.37 nM (p < 0.05), and a strong and positive correlation was found between AA levels and sensory parameters, the a* value, the ΔE value, and the browning index (BI) (p < 0.05).

Are French fries a risk to celiac consumers? A study in burger restaurants from Goiânia/Brazil

This study assessed the occurrence of gluten cross-contamination in French fries produced in burger restaurants where fried breaded-products are also handled. This cross-sectional exploratory quantitative study was conducted in five steps: (i) identification of burger restaurants selling French fries and gluten-containing foods; (ii) acquisition of French fries' samples; (iii) questionnaire application regarding: the number of fried foods sold in addition to French fries, sharing the same oil for frying French fries and other breaded products, sharing the same fryer basket for frying French fries and other breaded products, and the frequency of oil change; (iv) sample processing and analysis of gluten in the samples; (v) data statistical analysis. 81 French fries’ samples were analyzed and 4.9% (n = 4) presented gluten contamination above 20 ppm. Regarding the variables of interest, such as the quantity of fried foods sold in addition to French fries, sharing the same oil for frying French fries and other breaded products, sharing the same fryer basket for frying French fries and other breaded products, and the frequency of oil change, there were no statistically significant associations. Further studies are necessary to assess other scenarios concerning contamination risks due to other commonly used cooking procedures.

Dietary eggs, egg nutrients, polygenic score for body mass index, “Western pattern” diet, and weight change, a prospective analysis in the Women's health initiative

Background & AimsEggs contain nutrients which could help enrich the diets of postmenopausal women. Egg consumption and elevated body weight have been associated with elevated risk of serious chronic disease. It is possible that elevated body weight mediates between egg consumption and serious chronic disease. However, few studies exist on the link between egg consumption and body weight in post-menopausal women, and none of them accounted for genetic weight gain predispositions. Our objective was to examine associations between egg consumption, body weight, and genetic predisposition for an elevated Body Mass Index (BMI), in postmenopausal women. MethodsWe analyzed data from 4,439 healthy Women’s Health Initiative participants of European descent during a 6-year follow up using multivariable generalized linear mixed models to prospectively evaluate egg and egg-nutrient intake (measured by a food frequency questionnaire) against body weight and a BMI polygenic score (PGS-BMI) derived from GWAS meta-analysis effect-allele frequencies. ResultsWe found a positive prospective association between change in egg intake and body weight during the 6-year follow up. For instance, at year 3, women whose intake had increased by 2.0 eggs/week had gained 0.70 kg (95%CI: 0.34, 1.07, p=.0002) more than women whose intake had decreased by 2.4 eggs/week, p-linear <.0001. Cholesterol-intake and choline-intake, but not betaine-intake, showed similar significant associations. Exploratory analysis revealed that: 1) women only demonstrated these significant associations if they exhibited higher intakes of “Western-pattern” foods including processed and red meats, French fries, sweets and deserts, sugar-sweetened beverages, fried foods, and dietary fat, and energy; and 2) there was a significant positive prospective association between PGS-BMI and body-weight change, but only in the top quintile of egg-intake change. ConclusionsWe found significant positive prospective associations between weight change and changes in egg intake, cholesterol intake, and choline intake among healthy postmenopausal women of European ancestry in the Women’s Health Initiative. Exploratory analyses revealed that: 1) these significant associations only obtained among women who ate large amounts of “Western-pattern” foods; and 2) women with a higher genetic susceptibility for an elevated BMI gained more weight only if they increased their egg intake considerably. Our results require confirmation.

Estimation of the Dietary Acrylamide Exposure of the Turkish Population: An Emerging Threat for Human Health.

Acrylamide is a contaminant formed during heat treatment that poses potential health risks and occurs naturally in foods. Therefore, it is crucial to evaluate exposure from the consumption of foods containing acrylamide since dietary exposure continues throughout life. In this study, the acrylamide exposure level of people living in Türkiye is estimated. Consumption of a total of 28 foods in 9 different food groups was calculated using a deterministic model under two different scenarios. The exposure levels were evaluated in terms of carcinogenic, non-carcinogenic and neurotoxic health risks. The daily total acrylamide exposure levels of individuals aged 15 and older were determined as 58 µg/day (0.85 µg/kg bw/day) and 196 µg/day (2.80 µg/kg bw/day) for the good and bad scenarios, respectively. The highest daily acrylamide exposure in the good scenario came from brewed black tea (29%), whereas French fries (50%) were the source of highest daily acrylamide exposure in the bad scenario. According to the hazard index (HI) and margin of exposure (MOE) data, the good scenario (all food) is considered safe, while the bad scenario (all food) has potential and serious health risks. According to the carcinogenic risk (CR) data, both scenarios carry significant health risks. It is therefore important that consumers, producers and official institutions collaborate and take measures to reduce acrylamide exposure.

Potential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process

Breeding goals of potatoes for deep-frying purposes include high starch contents, good suitability for long-term storage, and low tendency to form reducing sugars as acrylamide precursors. Due to the extensive number of samples, an accurate analysis of acrylamide in French fries and its precursors in tubers is difficult to implement in the breeding process. Therefore, this study aimed to evaluate the suitability of NIRS measurements after minimal sample processing for the prediction of reducing sugar contents in the tubers or acrylamide contents in French fries. An external validation with more than 650 samples consisting of 194 potato genotypes resulted in a prediction accuracy of 51 % for acrylamide and 76 % for reducing sugar content. RPD values of less than 1.5 for acrylamide and between 1.64 and 2.23 for reducing sugar prediction rendered low medium to medium model quality. Nevertheless, acrylamide prediction models based on NIRS measurement of mashed tubers categorised over 80 % of unknown samples correctly as being below or above the European threshold value, indicating suitability as rapid test procedure in the breeding process.