Hold the acrylamide, pease!

September 19, 2009 by · 3 Comments
Here’s just one more reason America’s vegetable of choice (in the form of chips or fries) needs a closer look.

In addition to the excessive fat and sodium content of potato chips and french fries, a chemical called arcylamide is also found — a possible cancer-causing agent. Because acrylamide is found in carbohydrate foods which are cooked at high temperatures, acrylamide is also found in foods such as cereals, baby foods, breads, and crackers [1].

In lab animals, acrylamide is shown to cause tumors and neurological problems. Consumer’s in the US are not seemingly phased by the recent discovery of the possible carcinogenic effects of acrylamide. Many

American’s are yet to hear about acrylamide despite its presence in nearly 40% of foods. Federal governing bodies in the US, Canada, and Europe are stepping up efforts to reduce the levels of acrylamide in foods [1].

Acrylamide forms when sugars and asparagine (an amino acid) are heated together at temperatures more than 248 degrees Fahrenheit. This effect, which is partly a “Maillard reaction,” enhances a food’s color, texture, aroma, and flavor [1].

What to do about it? Continue eating a healthy, balanced diet that is low in fat, cholesterol, salt, and added sugar and rich in high-fiber grains, fruits, and vegetables, says the Food and Drug Administration. Joe Schwarcz points out that there is acrylamide in certain foods just like there are aflatoxins in peanuts, ethanol in wine, urethane in sherry, styrene in cinnamon, and hetreocyclic aromatic amines in beef bouillon [1].

It’s also important to know that acrylamide levels vary greatly between identical products such as Krispy Kreme donuts and McDonald’s french fries.

Just like anything and everything else, watch it. No food should be over-consumed in the diet — balance is always the goal.

[1]. Deardorff, Julie. Acrylamide: Why french fries shouldn’t be overheated. Chicago Tribune. September 18, 2009.

French Fries on Foodista
Filed Under: saturated fat, sodium ·

One more reason to decrease the grease…

August 20, 2009 by · 2 Comments
If you’re not interested in your exercise performance, you are probably interested in preserving your short-term memory, right? New research shows that consuming fatty foods appear to hinder both – exercise performance and short-term memory. In addition, we know that high-fat diets over time lead to weight gain, heart disease, and cognitive function decline [1].
When 32 rats became proficient in running a particular maze, their healthy diets were then switched to a high-fat diet containing 55% fat. Within 4 days of consuming the higher-fat diet, the mice began to double-back and falter on the maze maneuvering indicating a short-term memory error. The rats that remained on the healthful diet experienced no change in their maze maneuvering abilities [1].
Additionally, half of the study rats had also been worked out on a treadmill. After just a few days of the 55% fat diet, the rats performed at a level 30% less than they had previously while consuming the healthful diet. And after 5 days on the high-fat diet, the exercise performance of the rats on the treadmill was half of what it had been previous to the switch to a high-fat diet [1].
Though similar human studies are yet to be published, researchers have produced similar results in humans. While the mechanism for this cognitive and muscular decline are unknown, one theory suggests high-fat diets triggering insulin resistance causing the body to less effectively use blood glucose in the body, important for cognitive function. In regards to exercise performance, fatty foods appear to release certain proteins that essentially make the metabolism less efficient. Dr. Murray states, “It’s thought to be a protective mechanism to get rid of excess fat…But it was making muscles less efficient at using oxygen and fuel to make energy needed to run” [1].
The article by Tara Parker-Hope of the New York Times explains that these findings are of particular interest to the individual who consumes whatever they want…because they exercise regularly. Cough, cough. Noted.
[1]. Parker-Poke, Tara. Fatty Foods Affect Memory and Exercise. The New York Times. August 13, 2009.
Filed Under: exercise, saturated fat ·

Eat This, Not That: Mayo

July 28, 2009 by · Leave a Comment
I had a blog topic request from my amazing mommy. So, mom, here you go!
Her topic proposal: Mayo with olive oil. She said in an email, “I’ve seen it advertised and on the shelf today. Us consumers will need to know it it’s good because it touts the words olive oil. If it is indeed beneficial, how much?”
Simple answer: It’s a condiment that contains calories, fat, and in some cases cholesterol. It should be used in moderation.
Reality, however, is not omission from the diet. So, let’s discuss.
Between the choices offered by Hellmann’s, my recommendation in order of “dietary preference” would be:
  1. Hellmann’s Canola Cholesterol-Free
  2. Hellmann’s Low Fat
  3. Hellmann’s Light
  4. Hellmann’s with Olive Oil
  5. Hellmann’s Real Mayonnaise
The logic?
The lowest option calorically is the low-fat Hellmann’s measuring in at 15 calories and 1 gram of fat per serving (1 tablespoon). The problem with it is the ingredients – water and modified cornstarch being the two main ingredients. Also, the sodium (while not high) is higher than any other Hellmann’s product. It is also the lowest in “good fat” – mono and polyunsaturated fatty acids (MUFAs and PUFAs).
Hellmann’s Canola Cholesterol-Free comes in as #1 in my book because it is 50% lower in calories than Hellmann’s Real Mayonnaise, contains no saturated fat, no cholesterol, and is lower sodium than the Hellmann’s made with olive oil. The olive oil product contains 5 more calories than the canola product and 5 milligrams of cholesterol, as well as 0.5 grams of saturated fat. Also, the olive oil product is not made of pure olive oil, but also contains soybean oil. Further, when you log-on to www.hellmanns.com, the olive oil product is asterisked and noted to not contain olive oil. If that’s confusing and unclear to a dietitian, it’s certainly unclear to consumers.
Canola oil is a heart-healthy oil and inexpensive. It offers similar MUFA and PUFA content as olive oil, and can be used diversely in cooking and baking.
Mom: Buy the Hellmann’s Canola Cholesterol-Free. Love you!
Filed Under: saturated fat ·