SZCZECIN, Poland, Feb 16, 2009 (UPI via COMTEX) -- Polish researchers suggest
that acrylamide from foods such as potato chips may increase the risk of heart
disease.
Marek Naruszewicz of the Polish Society for Atherosclerosis Research in
Szczecin, Poland, and colleagues say that acrylamide has been linked to nervous
system disorders and possibly to cancer.
After ingesting large amounts of potato chips providing about 157 micrograms of
acrylamide daily for four weeks, the study participants had adverse changes in
oxidized low-density lipoprotein, or LDL, the "bad" cholesterol, inflammatory
markers and antioxidants that help the body eliminate acrylamide -- all of which
may increase the risk of heart disease.
Additional research is needed in long-term studies of people consuming typical
amounts of acrylamide -- averaging about 20 to 30 micrograms, the researchers
say.
"Consumers can reduce their exposure to acrylamide by limiting their intake of
potato chips and french fries, choosing a variety of fruits, vegetables, whole
grains, low-fat meat, low-fat dairy products and quitting smoking, which is a
major source of acrylamide," Mary Ann Johnson, spokeswoman for the American
Society for Nutrition says in a statement.
The findings are published in the March issue of the American Journal of
Clinical Nutrition.
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