Rethinking Obesity Counseling: Having the French Fry Discussion by Jonathan Bonnet, Aaron George, Pippa Evans, Mina Silberberg, Diana Dolinsky

“…Consideration should be given to having a “French Fry Discussion” at every twelve-month well-child care visit.…”
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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

Subjects: “…French fries…”
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Yield performance, adaptability and processing qualities of pre-release potato clones under different Rwandan agro-ecologies by Rukundo Placide, Ndacyayisenga Theophile, Elke Vandamme, Nshimiyimana Jean Claude, Mendes Thiago

“…This dry matter content was comparable with the dry matter content of local check Kinigi, the most popular varieties variety used for French fries in Rwanda. Based on crisps color, the clones CIP393077.159, CIP393280.64, CIP396018.241, CIP398190.615 showed the same trend as local check Kinigi. …”
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Risk Factors for Obesity un Adolescents from the Tulcán Popular Housing Neighborhood by Mayra Jeaneth Jiménez Jiménez

“…The 29 % did not do any sport. The 34 % ate French fries and 8 % ate hamburgers. <br /><strong>Conclusions:</strong> the following were described as risk factors that led adolescents to obesity: socioeconomic conditions, high consumption of calories and micronutrients, ingestion of food at inappropriate times and more times than normal, insufficient levels of physical activity, and consumption of high consumption of sugary drinks and processed foods.…”
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Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing by Arindam Jana, Soumyajit Biswas, Ritu Ghosh, Rahul Modak

“…L-asparaginase pre-treatment of potato led to more than 80 % reduction of acrylamide content in foods like french fries, potato chips and in flour-dough based products. …”
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Patterns and Reasons for Junk Food Consumption among Young Adults: A Mixed Methods Study from a Medical College in South India by Poonam Ramesh Naik, S. Vineetha, Nagendra Navya

“…It is observed that maximum consumption of junk food is seen when meeting their friends (70.7%) and on special occasions (61.2%). French fries (69.8%) were the most common junk food consumed although (76.7%) felt that junk food is unhealthy. …”
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Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya by Consolata Nolega Musita, Michael Wandayi Okoth, George Ooko Abong’

“…Greening, sprouting, or bruised potatoes were mostly sold as seed, sold to restaurants and French fries vendors, or sold to consumers at a lower price. …”
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Dietary exposure to Arsenic, Cadmium, and lead amongst under-five Syrian refugee and Lebanese children in rural Lebanon by Sara Daher, Fouad Ziade, Moomen Baroudi

“…Food products that contributed the most to toxic elements exposure were bread and infant formula among infants and bread and French fries among young children. Results observed in this study suggest the need for continuous toxic element dietary exposure monitoring of the studied groups.…”
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Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying by Mariela R. Michel, Maritza Pacheco-Lara, Romeo Rojas, Guillermo Cristian G. Martínez-Ávila, Juan Alberto Ascacio-Valdés, Mayra Aguilar-Zárate, Pedro Aguilar-Zárate

“…This study evaluated the antioxidant efficacy of ellagitannins from a pomegranate husk in preventing vegetable canola oil (VCO) oxidation during French fry preparation. Ellagitannins were extracted using 80% acetone, purified via Amberlite XAD-16 resin chromatography, and incorporated into VCO at 0.05%, 0.1%, and 0.2% concentrations. …”
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