Consumers, Health/Nutrition/Food Safety, Processing, fries, chips, Research, Studies/Reports

New research confirms that French fried potatoes are not a source of trans fat

Two new studies published in Preventing Chronic Disease confirmed the dramatic reduction in the trans fat content of French fried potatoes, noticed the Northern Plains Potato Growers Association. More than any other segment of the food industry, the potato industry has made the greatest improvements in the fatty acid profile of its products, including French fried potatoes. Researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University analyzed the calorie, sodium, saturated fat, and trans fat content of popular menu items served at three national fast food chains between 1996 and 2013. They found that while the average calorie, sodium, and saturated fat content stayed relatively constant across most menu items, there was a marked and consistent decline in the trans fat content of French fries. More

Editor & Publisher: Lukie Pieterse


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