{"id":238693,"date":"2024-02-27T10:43:17","date_gmt":"2024-02-27T09:43:17","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=238693"},"modified":"2024-02-27T10:55:38","modified_gmt":"2024-02-27T09:55:38","slug":"heres-the-secret-to-healthier-french-fries-according-to-the-university-of-michigan","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/heres-the-secret-to-healthier-french-fries-according-to-the-university-of-michigan\/","title":{"rendered":"Here’s the secret to healthier French fries, according to the University of Michigan"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
<\/p>\n\n\n\n

When you open a bag of potato chips, you know they will be gone soon. Potato chips are one of the most popular snacks but, like any fried and saturated fat product, they are often discouraged, especially high consumption. But that could soon change thanks to a study published by scientists at the University of Michigan, who have analyzed the healthiest, most cost-effective and least wasteful methods of storing and consuming starchy products. In the study, published in the journal The Plant Cell, the team of scientists reveals the discovery of a mechanism that could lead to more nutritious and flavorful potato varieties, improving overall quality, even when stored cold.<\/p>\n\n\n\n

Apparently, cooking tubers in cold environments (necessary to meet the relevant food safety conditions) triggers a process known as cold-induced sweetening (CIS), which converts starch into sugars. The potatoes become tastier, but acrylamide – a compound that has been linked to an increased risk of cancer, among other problems – is also formed when cooked at high temperatures.<\/p>\n\n\n\n

\"\"
Los profesores Jiming Jiang y David Douches<\/figcaption><\/figure>\n\n\n\n

With the work of the Michigan researchers, the gene responsible for this sweetening has been identified, as well as the regulatory element that activates it in cold environments. “By studying how this gene is turned on and off, we open up the possibility of developing potatoes that are naturally resistant to CIS and therefore do not produce toxic compounds,” explained in the press release<\/a> Jiming Jiang, MSU Foundation Professor in the Departments of Plant Biology and Horticulture.<\/p>\n\n\n\n

A promising development for the future<\/h2>\n\n\n\n

“MSU’s collaborative research environment and facilities, including the world-class potato breeding program led by Dr. Dave Douches, were critical to this research,” Jiang added. “Our next steps involve using this knowledge to create CIS-resistant potato lines through gene editing or other breeding techniques in Dr. Douches’ greenhouses.”<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Furthermore, the potential benefits of this research extend beyond improving snack quality. Reducing acrylamide formation in potatoes could have implications for other starchy processed foods. In addition, cold-resistant potatoes could offer greater flexibility in storage and transportation, which could reduce food waste and costs. “This discovery represents a significant advance in our understanding of potato development and its implications for food quality and health,” adding that it will have “the potential to affect every bag of potato chips around the world.”<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. When you open a bag of potato chips, you know they will be gone soon. Potato chips are one of the most popular snacks but, like any fried and saturated fat product, they are often discouraged, especially high consumption. But that could soon change thanks to a study […]<\/p>\n","protected":false},"author":316,"featured_media":238687,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802,16115],"tags":[],"class_list":["post-238693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-nutricion-en","cat-15802-id","cat-16115-id"],"acf":[],"yoast_head":"\nHere's the secret to healthier French fries, according to the University of Michigan<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. 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