The Association of Potato Intake with Risk for Incident Type 2 Diabetes in Adults
ConclusionsOur findings indicate that, in Tehranian adults, a moderate intake of dietary total and boiled, but not fried, potatoes may be associated with a lower risk for incident diabetes.RésuméObjectifsDes études antérieures indiquent que le risque de diabète associé à une consommation élevée de pomme de terre diffère selon les populations. Nous avons cherché à étudier les associations entre l'ingestion de pommes de terre sous forme bouillie, frite ou totale et le risque d'incidence de diabète chez les adultes téhéranais.MéthodesCette étude de cohorte a été menée chez 1 981 adultes, âgés de 19 à 7...
Source: Canadian Journal of Diabetes - July 5, 2018 Category: Endocrinology Source Type: research
Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools
Conclusions This approach to promoting healthier lunch sides is a promising paradigm for improving elementary cafeteria food offerings. Supplement information This article is part of a supplement entitled Building Thriving Communities Through Comprehensive Community Health Initiatives, which is sponsored by Kaiser Permanente, Community Health. (Source: American Journal of Preventive Medicine)
Source: American Journal of Preventive Medicine - May 7, 2018 Category: International Medicine & Public Health Source Type: research
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production
Publication date: October 2018 Source:Journal of Food Engineering, Volume 235 Author(s): T. Fauster, D. Schlossnikl, F. Rath, R. Ostermeier, F. Teufel, S. Toepfl, H. Jaeger The application of pulsed electric fields in industrial scale potato processing was investigated regarding its impact on process performance and product quality. The PEF induced cell disintegration was measured by impedance analysis and texture softening was analyzed by cutting force measurements. Softening of the tissue was found to improve the cutting behavior leading to a smoother cutting surface and up to 80% less feathering. Thereby, starc...
Source: Journal of Food Engineering - April 27, 2018 Category: Food Science Source Type: research
The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment
One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce ... (Source: Nutrition Journal)
Source: Nutrition Journal - April 13, 2018 Category: Nutrition Authors: Marie Vermote, Vick à Versele, Marijn Stok, Patrick Mullie, Eva D’Hondt, Benedicte Deforche, Peter Clarys and Tom Deliens Tags: Research Source Type: research
Were policies in Brazil effective to reducing trans fat from industrial origin in foods?
CONCLUSIONS Our data indicate that Brazilian regulatio n is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat. (Source: Revista de Saude Publica)
Source: Revista de Saude Publica - April 9, 2018 Category: International Medicine & Public Health Source Type: research
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes
Publication date: 15 September 2018 Source:Food Chemistry, Volume 260 Author(s): Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Francisco J. Morales An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average ...
Source: Food Chemistry - April 6, 2018 Category: Food Science Source Type: research
Fast ‐food Kids. French Fries, Lunch Lines, and Social TiesBy Amy L. Best. New York: New York University Press, 2017 ISBN 9781479802326, 245 pp, US$26 (pb)
Children&Society,Volume 32, Issue 4, Page 342-343, July 2018. (Source: Children and Society)
Source: Children and Society - March 30, 2018 Category: Child Development Authors: Mimi Tatlow ‐Golden Source Type: research
Fast ‐food Kids. French Fries, Lunch Lines, and Social TiesBy Amy L. Best. New York: New York University Press, 2017 ISBN 9781479802326, 245 pp, US$26 (pb)
Children&Society, EarlyView. (Source: Children and Society)
Source: Children and Society - March 30, 2018 Category: Child Development Source Type: research
Modifiable lifestyle factors and ovarian cancer incidence in women.
CONCLUSIONS: A diet rich in fruit and vegetables, including bulb vegetables, and grain products containing whole grains, should be introduced. It is recommended that the consumption of popular fast foods be eliminated.
PMID: 29575880 [PubMed - in process] (Source: Annals of Agricultural and Environmental Medicine : AAEM)
Source: Annals of Agricultural and Environmental Medicine : AAEM - March 14, 2018 Category: Environmental Health Authors: Plagens-Rotman K, Chmaj-Wierzchowska K, Pięta B, Bojar I Tags: Ann Agric Environ Med Source Type: research
Applying Multiple Statistical Methods to Derive an Index of Dietary Behaviors Most Related to Obesity.
Abstract
To evaluate the success of dietary interventions, we need measures that are more easily assessed and closely aligned with intervention messaging. An index of obesogenic dietary behaviors (e.g., task-eating, servings of fruits and vegetables, fast food, and soft-drinks) may serve this purpose and could be derived via data-driven methods typically used to describe nutrient intake. We used behavioral and physical measurement (i.e., body mass index, waist circumference) data from a subset of two independent cross-sectional samples of employees at baseline (2005-2007) (n = 561) and follow-up (2007-20...
Source: Am J Epidemiol - March 12, 2018 Category: Epidemiology Authors: Barrington WE, Beresford SAA Tags: Am J Epidemiol Source Type: research
Applying Multiple Statistical Methods to Derive an Index of Dietary Behaviors Most Related to Obesity
AbstractTo evaluate the success of dietary interventions, we need measures that are more easily assessed and that closely align with intervention messaging. An index of obesogenic dietary behaviors (e.g., consumption of fast food and soft drinks, low fruit and vegetable consumption, and task eating (eating while engaging in other activities)) may serve this purpose and could be derived via data-driven methods typically used to describe nutrient intake. We used behavioral and physical measurement (i.e., body mass index, waist circumference) data from a subset of 2 independent cross-sectional samples of employees enrolled in...
Source: American Journal of Epidemiology - March 12, 2018 Category: Epidemiology Source Type: research
The Association of Potato Intake with Risk of Incident Type 2 Diabetes in Adults
Conclusion Our findings indicate that, in Tehranian adults, a moderate intake of dietary total and boiled, but not fried potatoes, maybe were associated with lower risk of incident diabetes. (Source: Canadian Journal of Diabetes)
Source: Canadian Journal of Diabetes - February 28, 2018 Category: Endocrinology Source Type: research
Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries
Publication date: June 2018 Source:Journal of Food Composition and Analysis, Volume 69 Author(s): Ogan I. Mba, Marie-Josée Dumont, Michael Ngadi French fries were deep-fat fried in crude palm oil (CPO), refined canola oil (RCO) and a blend of CPO/RCO (1:1 w/w) at 170 °C for different durations. The fries were analyzed for the presence of certain bioactive nutrients originating from the frying oils. The French fries absorbed over 50% of total carotenoids, 40% of tocotrienols and <20% of tocopherols from the oils. The order of enrichment based on the frying oil was CPO/RCO blend> CPO > RCO. Th...
Source: Journal of Food Composition and Analysis - February 23, 2018 Category: Food Science Source Type: research
Fast Foods, Sweets and Beverage Consumption and Risk of Colorectal Cancer: A Case-Control Study in Jordan
Conclusions: Consumption of fried
fast food items was significantly linked with an increased risk of developing CRC in Jordan.
PMID: 29374411 [PubMed - as supplied by publisher] (Source: Asian Pacific Journal of Cancer Prevention)
Source: Asian Pacific Journal of Cancer Prevention - January 28, 2018 Category: Cancer & Oncology Tags: Asian Pac J Cancer Prev Source Type: research
Changes in Frequency Intake of Foods in Patients Undergoing Sleeve Gastrectomy and Following a Strict Dietary Control
ConclusionOne year after sleeve gastrectomy, calibrated with a 50-French bougie, there are not important problems in the intake of foods a priori difficult to digest. These problems mostly disappeared 5 years after surgery. The decrease intake of other unhealthy foods is mostly based on the dietary counseling. (Source: Obesity Surgery)
Source: Obesity Surgery - December 17, 2017 Category: Surgery Source Type: research
