News Video | Policy | GPs | Hospitals | Medical | Mental Health | Welfare | Search

 

Chip consumption linked with obesity problems

Chip consumption linked with obesity problems.

The humble potato is highlighted as a problem food in the National Children’s Nutrition Survey released today.

The trouble isn’t with the potato itself but the fat which is added when it is made into chips, wedges and crisps. The biggest single source of fat in the diets of New Zealand children came from potatoes, taro and kumara but none of these vegetables contain fat in their natural state. These foods supplied nine percent of total fat intake and almost half of that came from potato chips and wedges. “New Zealanders, and especially children and young people, seem to have developed a love affair with fried potatoes,” says Celia Murphy Executive Director of the Obesity Action Coalition. “Fish and chips have always been firm favourites for New Zealanders on Friday nights but there are now so many other places to buy chips. Clearly our children are eating too many too often. Chips have become a staple in the diets of New Zealanders but they should be only treat foods. They contain too much fat to be regular items on the family menu and for lunches and snacks.”

Potato crisps, which can contain as much as 38% fat, also feature frequently in children’s diets. Little bags of crisps are commonly given to children in their school lunches and as after school fillers.

“Reducing the chip consumption of children won’t solve the obesity problem on its own but it would certainly help. Replacing chips and crisps eaten as between meal snacks with lower fat foods, and especially fruit, and cooking potatoes without added fat for meals would make a difference, especially for a fat child,” says Ms Murphy. “Schools could also help by taking hot chips and crisps out of their canteens and tuckshops.”

“Food manufacturers and retailers could also do their bit by making sure chips are cooked in as little fat as possible. Reduced fat crisps are already available. Though these still contain around 24 percent fat they are better. If manufacturers reduced the fat content of all chips by even as little as 5 percent it would be helpful. The quality and fat content of hot chips can also be improved by using the right kind of oil and cooking at the right temperature.” says Ms Murphy.

The Heart Foundation has done research into the best way to cook chips and can provide food companies with advice on how to do it.

© Scoop Media

 
 
 
Culture Headlines | Health Headlines | Education Headlines

 


Howard Davis: Off The Hidden Path - Five Los Angeles Treasures (Part I)

The immense cultural diversity of LA provides an extraordinary variety of lifestyles and arhcitecture. Here are five 'hidden' destinations where the discerning traveller can appreciate and enjoy this unique and constantly evolving metropolis. More>>


City Of 100 Lovers: Multi-Million Dollar NZ Theatre Production To Launch

Produced in New Zealand with an $8 million budget, this musical comedy has been created with both locals and tourists in mind. More>>


Howard Davis Review: The Outsider Art of Tony Fomison

Among such gifted contemporaries as Bill Hammond, Tony de la Tour, and printmaker Jason Grieg, Fomison distinguished himself as highly idiosyncratic, and could have become wealthy, had not his demons prevented him from investing his income wisely. In his near monochrome oil painting on black hessian, he staked out a territory of morbid originality. More>>

Scoop Review Of Books: Immortal Love

The series has a wild-west tone with a steampunk vibe, so if you’re a fan of Joss Whedon’s Firefly or Joe Abercrombie’s Shattered Sea, then chances are you’ll enjoy this book. More>>

Howard Davis Review: The Trappings of Success - McQueen

This troubling documentary about the extraordinary life and untimely death of British fashion designer Alexander McQueen is a cautionary tale of an extremely gifted, but self-destructive soul caught up in a business that chews up and spits out its creative talent. More>>

Indycars: Dixon Wins Fifth US Championship

The New Zealand motor racing driver Scott Dixon has won the US Indycar championship for the fifth time, finishing second in the final race of the season in Sonoma, California. More>>

ALSO:

 
 
 
 
 

LATEST HEADLINES

  • CULTURE
  • HEALTH
  • EDUCATION
 
 
  • Wellington
  • Christchurch
  • Auckland