Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: a pilot study

Abstract

These novel findings seem to indicate that chronic ingestion of acrylamide-containing products induces a proinflammatory state, a risk factor for progression of atherosclerosis.

Olive oil hydroxytyrosol reduces toxicity evoked by acrylamide in human Caco-2 cells by preventing oxidative stress

“…Only the synergic effect of a mixture of flavonoids or the induction of antioxidant/detoxificant defences, as was accomplished with CPE, are able to fully counteract the intense damage induced by AA. 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 15 It is worth noting that the concentrations of AA applied to the cell cultures in the present study were to some extent high; however, other authors (Naruszewicz et al 2009) and ourselves (Rodríguez-Ramiro et al 2011) have shown that smaller doses of AA can act as toxicant when administered in long-term exposure. It can not be ruled out that daily exposure to a lower dose of AA may bring about a risk factor of toxicity in human.…”

“…GSH depletion and ROS overproduction induced by AA strongly contribute to the creation of oxidative stress conditions as previously demonstrated in HepG2 cells (Cao et al 2008;Zhang et al 2009) and in human-derived leukocytes in vitro (Naruszewicz et al 2009). In addition, this redox disturbance precedes activation of caspase-3, considered a very specific and sensitive apoptotic marker (Gómez-Lechón et al 2002;Li et al 2006).…”

“…Relevant amounts of AA have been identified in heat-treated carbohydrate-rich foods such as fried potatoes, cookies, bread and breakfast cereals (Tareke et al 2002). Most investigations of AA toxicity have mainly focused on their genotoxic and carcinogenic properties; however, accumulating evidences seem to indicate that AA also possesses cytotoxic properties by affecting the redox status of the cells (Naruszewicz et al 2009;Park et al 2010;Parzefal et al 2008;Yousef et al 2006;Zhang et al 2009). …”

Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study

“…French fries and chips) has dramatically increased (2). Potatoes 26 are rich in starch and have a high-glycemic index, which has been associated with an 27 increased risk of developing obesity, diabetes and cardiovascular disease (CVD) (3). 28 However, compared with other common carbohydrate sources, potatoes have a low energy 29 density because of their high-water content (4).…”

“…One epidemiological study conducted in Sweden found no 219 association between fried potatoes intake and CVD mortality (8). Therefore, more studies are 220 warranted to understand whether higher fried potatoes consumption is associated with higher 221 CVD and cancer mortality, due to higher intake of trans fatty acids, oxidized lipids, acrolein, 222 acrylamide, furan, and glycidamide (25,26). Third, people consuming fried potatoes more 223 frequently might have other unhealthy dietary habits, such as increased consumption of 224 processed red meat, salty foods and sugar-sweetened beverages, which may increase per se 225 the risk of death (27,28).…”