Trying to make cookies and potato chips healthier
Researchers are studying the potential of snacks as vehicles to deliver more eicosapentaenoic acid, (EPA) plus docosahexaenoic acid (DHA) and conjugated linoleic acid (CLA) in snacks.
Researchers from Rutgers University in New Brunswick, New Jersey formulated a filling for sandwich cookies containing EPA + DHA encapsulated in a matrix of starch and gelatin. EPA and DHA are omega-3 fatty acids.
Their results demonstrate it’s “possible to make shelf-stable fortified foods with high levels of long-chain omega-3 fatty acids.”
Further south, at the University of Arkansas in Fayetteville, researchers are busy making conjugated linoleic acid-rich potato chips. Linoleic acid has been shown to reduce body weight, although there are caveats.
A 1-ounce serving of CLA-rich potato chips contained approximately 2.4 grams CLA compared to 0.1 grams CLA in 3-ounce serving of steak fillet and 0.06 grams CLA in 8-ounce serving of whole milk.
The bottom line?
Cookies and chips are pretty low on the food chain. Call me cynical, but this sounds like it’s more about food marketing than dietary nutrition. And that’s OK, as long as everyone understands the difference.
1/21/08 22:14 JR