Contact: Suzanne Price
American Society for Nutrition
Study provides additional evidence that potato chips should be eaten in moderation
A new study published in the March 2009
American Journal of Clinical Nutrition
by Marek Naruszewicz and colleagues from Poland suggests that
acrylamide from foods may increase the risk of heart disease.
Acrylamide has been linked previously to nervous system disorders and
possibly to cancer. After ingesting large amounts of potato chips
providing about 157 micrograms of acrylamide daily for four weeks, the
participants had adverse changes in oxidized LDL, inflammatory markers
and antioxidants that help the body eliminate acrylamide—all of which
may increase the risk of heart disease. Additional research is needed
in long-term studies of people consuming typical amounts of acrylamide
(averaging about 20 to 30 micrograms).
It is recommended
that FDA and the food industry continue to decrease acrylamide in foods
by improving food processing technologies. FDA reports that acrylamide
is particularly high in potato chips and French fries (http://www.cfsan.fda.gov/~dms/acrydata.html).
According to American Society for Nutrition Spokesperson Mary Ann
Johnson, PhD: "Consumers can reduce their exposure to acrylamide by
limiting their intake of potato chips and French fries, choosing a
variety of fruits, vegetables, whole grains, and low fat meat and dairy
products, and quitting smoking, which is a major source of acrylamide."
To access the full text of the article, please visit: http://www.nutrition.org/media/publications/ajcnMarch109.pdf
M, Zapolska-Downar D, Kośmider A, et al. Chronic intake of potato chips
in humans increases the production of reactive oxygen radicals by
leukocytes and increases plasma C-reactive protein: a pilot study.
American Journal of Clinical Nutrition 2009;89:773.