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 | Zendy

Marek Naruszewicz | Zendy; Danuta ZapolskaDownar | Zendy; Anita Kośmider | Zendy; Grażyowicka | Zendy; Małgorzata Kozłowska−Wojciechowska | Zendy; Anna S Vikström | Zendy; Margareta Törnqvist | Zendy

Open Access

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

Author(s) -

Marek Naruszewicz,

Danuta ZapolskaDownar,

Anita Kośmider,

Grażyowicka,

Małgorzata Kozłowska−Wojciechowska,

Anna S Vikström,

Margareta Törnqvist

Publication year - 2009

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.3945/ajcn.2008.26647

Subject(s) - acrylamide , reactive oxygen species , oxidative stress , hemoglobin , ingestion , c reactive protein , chemistry , carcinogen , glutathione , food science , endocrinology , inflammation , medicine , biochemistry , enzyme , organic chemistry , copolymer , polymer

Relatively high concentrations of acrylamide in commonly ingested food products, such as French fries, potato chips, or cereals, may constitute a potential risk to human health.

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