Potato consumption and risk of cardiovascular disease: 2 prospective cohort studies [Cardiovascular disease risk]
Conclusion: Potato consumption was not associated with the risk of CVD in this population. The Swedish Mammography Cohort and the Cohort of Swedish Men are registered at clinicaltrials.gov as NCT01127698 and NCT01127711, respectively. (Source: American Journal of Clinical Nutrition)
Source: American Journal of Clinical Nutrition - October 31, 2016 Category: Nutrition Authors: Larsson, S. C., Wolk, A. Tags: Nutritional Epidemiology Research Articles Cardiovascular disease risk Source Type: research
Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide
Publication date: February 2017 Source:Journal of Food Engineering, Volume 195 Author(s): L. Smeesters, W. Meulebroeck, S. Raeymaekers, H. Thienpont The formation of acrylamide during the frying of potatoes is nowadays one of the major concerns of the potato-processing agriculture industry. Much research has been carried out to identify the acrylamide precursors in raw potatoes in order to minimize its formation during frying. Raw potatoes that give rise to an excess of acrylamide can currently not be detected in a fast, sensitive and non-destructive way. Therefore, we investigate the use of spatially-resolved spectr...
Source: Journal of Food Engineering - October 24, 2016 Category: Food Science Source Type: research
Potato consumption and risk of cardiovascular disease: 2 prospective cohort studies.
CONCLUSION: Potato consumption was not associated with the risk of CVD in this population. The Swedish Mammography Cohort and the Cohort of Swedish Men are registered at clinicaltrials.gov as NCT01127698 and NCT01127711, respectively.
PMID: 27680993 [PubMed - as supplied by publisher] (Source: The American Journal of Clinical Nutrition)
Source: The American Journal of Clinical Nutrition - September 27, 2016 Category: Nutrition Authors: Larsson SC, Wolk A Tags: Am J Clin Nutr Source Type: research
Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes
Abstract
A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of French fries was performed between conventional and microwave frying. Experiments were performed in triplicate for both frying operations at temperatures of 177, 185, and 193 °C for frying times of 60, 90, and 120 s. The real‐time pressure and temperature profiles at above conditions indicated that during microwave frying, gage pressure had greater magnitudes that lasted longer, and the temperature increased to boiling point of water faster in comparison to conventional frying. Lower magnitude of negative pressure dur...
Source: Journal of Food Science - September 19, 2016 Category: Food Science Authors: Archana Parikh, Pawan S. Takhar Tags: E: Food Engineering & Materials Science Source Type: research
Comprehensive Treatment: Intensive Exposure Therapy for Combat-Related PTSD and Comorbid Conversion Disorder
This clinical case describes the assessment and treatment of Roger, a 31-year-old veteran who served in Operation Iraqi Freedom. In addition to combat-related post-traumatic stress disorder (PTSD), Roger presented with a conversion disorder (globus pharyngeus) and avoidance of consuming solid food without also consuming alcohol. A multicomponent treatment program for PTSD, trauma management therapy (TMT), was provided 5 times per week over a 3-week period. TMT included daily-exposure therapy (EXP) as well as daily social and emotion regulation (SER) group therapy to target anger, social withdrawal, and depression. In addit...
Source: Clinical Case Studies - September 6, 2016 Category: Psychiatry Authors: Neer, S. M., Trachik, B., Munyan, B. G., Beidel, D. C. Tags: Articles Source Type: research
Reduction in Dietary Acrylamide Exposure —Impact of Potatoes with Low Acrylamide Potential
Acrylamide forms primarily from a reaction between reducing sugars (e.g., glucose and fructose) and an amino acid (asparagine, Asn) formed naturally in foods, including potatoes. This reaction occurs when carbohydrate‐rich foods are heated at temperatures above 120 °C. Multiple potato varieties were transformed with potato genomic DNA that results in down‐regulation of the expression of the asparagine synthetase‐1 gene (Asn1), significantly reducing synthesis of free Asn, and consequently lowering the potential to form acrylamide during cooking. These potatoes with low acrylamide potential (LAP) were tested in agron...
Source: Risk Analysis - August 31, 2016 Category: Global & Universal Authors: Nga L. Tran, Leila M. Barraj, Susan Collinge Tags: Original Research Article Source Type: research
Potatoes and risk of obesity, type 2 diabetes, and cardiovascular disease in apparently healthy adults: a systematic review of clinical intervention and observational studies [Nutritional epidemiology and public health]
Conclusions: The identified studies do not provide convincing evidence to suggest an association between intake of potatoes and risks of obesity, T2D, or CVD. French fries may be associated with increased risks of obesity and T2D although confounding may be present. In this systematic review, only observational studies were identified. These findings underline the need for long-term randomized controlled trials. This trial was registered at the PROSPERO International prospective register of systematic reviews (www.crd.york.ac.uk/PROSPERO/) as CRD42015026491. (Source: American Journal of Clinical Nutrition)
Source: American Journal of Clinical Nutrition - July 31, 2016 Category: Nutrition Authors: Borch, D., Juul-Hindsgaul, N., Veller, M., Astrup, A., Jaskolowski, J., Raben, A. Tags: Obesity and Metabolism Research Articles, Diabetes Nutritional epidemiology and public health Source Type: research
Bioavailability of potassium from potatoes and potassium gluconate: a randomized dose response trial [Vitamins, minerals, and phytochemicals]
Conclusions: The bioavailability of potassium is as high from potatoes as from potassium gluconate supplements. Future studies that measure the effect of dietary potassium on blood pressure will need to evaluate the effect of various dietary sources on potassium retention and in both normal and hypertensive populations. This trial was registered at clinicaltrials.gov as NCT01881295. (Source: American Journal of Clinical Nutrition)
Source: American Journal of Clinical Nutrition - July 31, 2016 Category: Nutrition Authors: Macdonald-Clarke, C. J., Martin, B. R., McCabe, L. D., McCabe, G. P., Lachcik, P. J., Wastney, M., Weaver, C. M. Tags: Vitamins, minerals, and phytochemicals Source Type: research
The use of multiple imputation method for the validation of 24-h food recalls by part-time observation of dietary intake in school.
Abstract
External validation of food recall over 24 h in schoolchildren is often restricted to eating events in schools and is based on direct observation as the reference method. The aim of this study was to estimate the dietary intake out of school, and consequently the bias in such research design based on only part-time validated food recall, using multiple imputation (MI) conditioned on the information on child age, sex, BMI, family income, parental education and the school attended. The previous-day, web-based questionnaire WebCAAFE, structured as six meals/snacks and thirty-two foods/beverage, was a...
Source: The British Journal of Nutrition - July 24, 2016 Category: Nutrition Authors: Kupek E, de Assis MA Tags: Br J Nutr Source Type: research
Bioavailability of potassium from potatoes and potassium gluconate: a randomized dose response trial.
CONCLUSIONS: The bioavailability of potassium is as high from potatoes as from potassium gluconate supplements. Future studies that measure the effect of dietary potassium on blood pressure will need to evaluate the effect of various dietary sources on potassium retention and in both normal and hypertensive populations. This trial was registered at clinicaltrials.gov as NCT01881295.
PMID: 27413123 [PubMed - as supplied by publisher] (Source: The American Journal of Clinical Nutrition)
Source: The American Journal of Clinical Nutrition - July 12, 2016 Category: Nutrition Authors: Macdonald-Clarke CJ, Martin BR, McCabe LD, McCabe GP, Lachcik PJ, Wastney M, Weaver CM Tags: Am J Clin Nutr Source Type: research
Potatoes and risk of obesity, type 2 diabetes, and cardiovascular disease in apparently healthy adults: a systematic review of clinical intervention and observational studies.
CONCLUSIONS: The identified studies do not provide convincing evidence to suggest an association between intake of potatoes and risks of obesity, T2D, or CVD. French fries may be associated with increased risks of obesity and T2D although confounding may be present. In this systematic review, only observational studies were identified. These findings underline the need for long-term randomized controlled trials. This trial was registered at the PROSPERO International prospective register of systematic reviews (www.crd.york.ac.uk/PROSPERO/) as CRD42015026491.
PMID: 27413134 [PubMed - as supplied by publisher] (Sourc...
Source: The American Journal of Clinical Nutrition - July 12, 2016 Category: Nutrition Authors: Borch D, Juul-Hindsgaul N, Veller M, Astrup A, Jaskolowski J, Raben A Tags: Am J Clin Nutr Source Type: research
Higher potato intake associated with hypertension risk.
Authors:
Abstract
The aim of three US prospective longitudinal cohort studies was to determine whether a higher intake of baked or boiled potatoes, French fries or chips and mashed potatoes was associated with incidence of hypertension.
PMID: 27353785 [PubMed - in process] (Source: Nursing Older People)
Source: Nursing Older People - June 28, 2016 Category: Nursing Tags: Nurs Older People Source Type: research
An examination of the roles played by early adolescent children in interactions with their local food environment.
CONCLUSIONS: Our results highlight the importance of interventions targeted to this age group, in which personal food choices were reported almost exclusively as being energy- but not nutrient-dense snack foods.
PMID: 27281514 [PubMed - as supplied by publisher] (Source: Canadian Journal of Public Health)
Source: Canadian Journal of Public Health - June 10, 2016 Category: Global & Universal Authors: Engler-Stringer R, Schaefer J, Ridalls T Tags: Can J Public Health Source Type: research
Kinetics of Forming Aldehydes in Frying Oils and Their
Distribution in French Fries Revealed by LC–MS-Based Chemometrics
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.6b01127 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 9, 2016 Category: Food Science Authors: Lei Wang, A. Saari Csallany, Brian J. Kerr, Gerald C. Shurson and Chi Chen Source Type: research
The limits of defaults: why french fries trump apple slices
Healthy default food choices have been suggested as a way to encourage better nutrition without restricting choice. Will they work with children and their favorite foods? (Source: BMC Research Notes)
Source: BMC Research Notes - May 6, 2016 Category: Research Authors: Brian Wansink and David R. Just Source Type: research
