{"id":2605,"date":"2009-03-03T12:56:00","date_gmt":"2009-03-03T12:56:00","guid":{"rendered":"https:\/\/www.willclower.com\/blog\/2009\/03\/chips-ahoy.html"},"modified":"2016-09-21T10:22:23","modified_gmt":"2016-09-21T14:22:23","slug":"chips-ahoy","status":"publish","type":"post","link":"https:\/\/www.mymedwellness.com\/blog\/?p=2605","title":{"rendered":"Chips Ahoy"},"content":{"rendered":"

\"\"<\/a>A new study in the American Journal of Clinical Nutrition <\/em>gives us one more reason to argue against the consumption of snack foods such as potato chips.<\/p>\n

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Why? <\/div>\n

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It’s not about your fat grams or even your tendency to overeat when you nosh on salty foods from a sack. It’s more about your heart and the consumption of Acrylimide, which can lead to hardening of the arteries, and raise the risk of cardiovascular disease.<\/div>\n

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This new study showed that consuming 160 grams of potato chips per day may increase levels of compounds linked to inflammation (i.e., Acrylamide), which may increase the risk of certain chronic disease.<\/div>\n

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Acrylamide is a suspected carcinogen that is formed by a heat-induced reaction between sugar and an amino acid called asparagine. Known as the Maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods. <\/div>\n

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The compound first hit the headlines in 2002, when scientists at the Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods.<\/div>\n

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Since the Swedish discovery a global effort has been underway to amass data about this chemical. More than 200 research projects have been initiated around the world and their findings co-ordinated by national governments, the EU and the United Nations. <\/div>\n

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Despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern. <\/div>\n

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The new study, while making no reference to cancer, does appear to increase the pressure on food manufacturers to reformulate in order to reduce or eliminate the levels of the compound in their products. <\/div>\n

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SOURCE: <\/u>American Journal of Clinical Nutrition <\/em>2009, Volume 89, Pages 773-777\u201cChronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: a pilot study\u201dAuthors: M. Naruszewicz, D. Zapolska-Downar, A. Kosmider <\/div>\n

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<\/div>\n","protected":false},"excerpt":{"rendered":"

A new study in the American Journal of Clinical Nutrition gives us one more reason to argue against the consumption of snack foods such as potato chips. Why? It’s not … <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[494],"tags":[325,318],"class_list":["post-2605","post","type-post","status-publish","format-standard","hentry","category-articles","tag-heart-health","tag-snacks"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7Qv5g-G1","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":1871,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=1871","url_meta":{"origin":2605,"position":0},"title":"The Internal SPF. The Top 5 Countdown of Best Foods. Number 5.","author":"Will Clower","date":"June 4, 2018","format":false,"excerpt":"The health benefits of omega-3 fatty acids are very well known, especially for reducing the risk of heart disease and stroke.\u00a0 \u00a0 There are 2 basic kinds of omega-3s \u2013 docosahexaenoic acid (DHA) and eicosapentenoic acid (EPA) \u2013 which, beyond the benefits it brings for your ticker, are also associated\u2026","rel":"","context":"In "Articles"","block_context":{"text":"Articles","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=494"},"img":{"alt_text":"","src":"https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/www.willclower.com\/blog\/wp-content\/uploads\/2018\/11\/salmon-2432339__480-300x178.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2110,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=2110","url_meta":{"origin":2605,"position":1},"title":"Top Ten Reasons Eggs Are Good For You!","author":"Will Clower","date":"April 24, 2011","format":false,"excerpt":"Easter happened, and many people are now awash in Easter eggs, bright of blue, yellow, and green. 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This new research report links the massive amounts of sodium we consume with heart problems for people in 66 different countries. As you might expect, across the board sodium\u2026","rel":"","context":"In "Articles"","block_context":{"text":"Articles","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=494"},"img":{"alt_text":"","src":"https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/www.willclower.com\/blog\/wp-content\/uploads\/2014\/08\/SaltBloodPressure.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":5326,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=5326","url_meta":{"origin":2605,"position":3},"title":"Research On Health Impact of High Cocoa Chocolate","author":"Will Clower","date":"February 21, 2017","format":false,"excerpt":"Fifty-eight million pounds! That's how much chocolate is purchased during the week of Valentine's Day. We definitely have a love affair with this confection. 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