Mostrar mensagens com a etiqueta Batatas Fritas. Mostrar todas as mensagens
Mostrar mensagens com a etiqueta Batatas Fritas. Mostrar todas as mensagens

sábado, 17 de junho de 2017

Críticas ao estudo epidemiológico sobre as batatas fritas


https://health.spectator.co.uk/ignore-the-lazy-headlines-chips-dont-double-your-chances-of-death/

Citando:
"Epidemiological studies often take groups of people of a certain age and observe how many of them die over a certain number of years. This can be useful in identifying the causes of premature mortality, but it does not tell us anything about our ‘chances of death’ which remain 100 per cent despite the best efforts of the health lobby.

Should we avoid chips on the basis of this study? I wouldn’t be too hasty. Published in the American Journal of Clinical Nutrition, it is a fairly average study by the standards of nutritional epidemiology. It does not have any glaring flaws that set it apart from the others, but that is not high praise. Most epidemiological studies are useless and nutritional epidemiology, in particular, is a cesspool of contradictory findings and confounding factors.

This is not the fault of the researchers (...)"

sábado, 10 de junho de 2017

Consumo de batata frita associado maior risco de morte

https://news.google.pt/news/amp?caurl=http%3A%2F%2Fwww.today.com%2Fhealth%2Fstudy-links-eating-french-fries-increased-risk-death-t112557#pt0-275039

Citando:
"The study tracked the potato consumption of 4,400 adults between ages 45 and 79 over the course of eight years. By the end of the study, 236 people had died.

According to researchers, the twice-weekly fry consumption more than doubled the risk of death. And it's not the potatoes that are the problem — eating them boiled, baked or mashed didn't pose the same risks.

It's the fried ones that'll get you. (Especially the crispy ones.)"

O estudo:
http://m.ajcn.nutrition.org/content/early/2017/06/07/ajcn.117.154872.abstract?papetoc

sexta-feira, 27 de janeiro de 2017

Ai a acrilamida (potencialmente cancerígena) e o McDonald's

http://www.counselheal.com/articles/31468/20170126/mcdonalds-taking-steps-reduce-cancer-causing-chemicals-food.htm
Citando:
"McDonald's reported to have been taking measures in the reduction of acrylamide in its food. For the past decade they have changed the variety and type of potatoes they use that have less starch. They have introduced new storage methods and processing conditions to limit the risk of acrylamide formation. 
Acrylamide is formed when sugars and proteins in starchy foods are roasted, fried, baked or toasted. It causes a chemical reaction at high temperatures around 120 degrees Celsius and above."
(...)
"FSA experts have also advised not to store potatoes in the fridge, this is a process called cold sweetening because cold temperatures can increase formation of acrylamide. The longer the potatoes are kept in the fridge the greater the risks.
Some critics argued that the acrylamide health effects on humans are extremely weak. Animal studies have linked acrylamide health risks but there are no current studies that have strong evidence any link of these risks to humans."

domingo, 15 de novembro de 2015

Acrilamida na comida e como reduzir | Daily Mail (UK)

Artigo interessante sobre um subproduto tóxico (cancerígeno) que ocorre em produtos com muito amido (batatas fritas ou assadas e torradas queimadas em excesso):

http://www.dailymail.co.uk/news/article-3319155/Oh-spuds-Study-finds-crispy-roast-potatoes-crunchy-toast-contain-high-levels-cancer-causing-chemical-research-does-provide-tips-avoiding-toxin.html

Informação adicional e legislação aplicável em PT e na UE (no final do artigo):
http://qualfood.com/center/conteudos/ver_conteudo.php?id_conteudo=110
Citando: "A acrilamida é utilizada no fabrico de plásticos e no processamento de papel, dando origem em alguns casos à produção de materiais que podem ser usados como embalagens de alimentos."

Relatórios internacionais:
http://qualfood.com/center/conteudos/ver_conteudo.php?id_conteudo=111

Top 20 Foods by Mean Acrylamide Intake + Top Eight Foods by Acrylamide Per Portion: 
http://jifsan.umd.edu/docs/acry2004/acry_2004_dinovihoward.pdf
Inclui... café torrado.

Top 8 (por porção, desordenado):

  1. Breakfast Cereal 7.3 micro g / portion
  2. Brewed Coffee 3.2
  3. Postum 22.3
  4. French Fries (RF) 23.3
  5. French Fries (OB) 48.8
  6. Potato Chips 16.4
  7. Canned Black Olives 8.2
  8. Prune Juice 24.4 



sábado, 24 de janeiro de 2015