Potato chips and childhood: What does the science say? An unrecognized threat?

Allal Ouhtit*, Marwan Al-Sharbati, Ishita Gupta, Yahya Al-Farsi

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةReview articleمراجعة النظراء

13 اقتباسات (Scopus)


With recent rapid progress in technology and advancing lifestyle associated with modernization, individuals are consuming increasing quantities of unhealthy food, a major risk factor for the onset of a variety of diseases. In particular, fried potato chips (FPCs), are the most commonly consumed snack, especially by children. However, research in the field of nutrition demonstrated that FPCs encompass significant quantities of acrylamide, a known carcinogen and neurotoxin. Thus, frequent intake of FPC, especially at younger age, might generate cumulative amounts of acrylamide in the body, thereby silently increasing the risk for various diseases. Although intake of a balanced diet can prevent this scenario, further measures should be set to overcome the oxidative damage from fried food. This review outlines existing scientific evidence suggesting an urgent need for systematic study regarding the health effects of consumption of FPC and French fries in the general population.

اللغة الأصليةEnglish
الصفحات (من إلى)1110-1112
عدد الصفحات3
مستوى الصوت30
رقم الإصدار10
المعرِّفات الرقمية للأشياء
حالة النشرPublished - 2014

ASJC Scopus subject areas

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