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<p>Previous research on fried foods has primarily focused on reducing oil content while maintaining good sensory quality. However, limited studies have explored the long-term health effects and optimal intake levels of fried foods, especially for individuals who habitually and excessively consume fried foods. This study investigates the impact of potato chips with varying oil content on lipid metabolism in C57BL/6J mice. Mice were gavaged with potato chips over a 6-week period. The results showed significant increases in total cholesterol (TC), triglycerides (TG), LDL cholesterol (LDL-C), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and malondialdehyde (MDA) levels, while high-density lipoprotein cholesterol (HDL-C) content and superoxide dismutase (SOD) activity were significantly reduced. Liver histological analysis confirmed lipid deposition in the high-fat group. Interestingly, pre-treated fried chips, particularly from the 4-h medium-low microwave group (the optimized pretreatment group), mitigated the negative effects of long-term high-fat chip consumption, including elevated blood lipids, liver injury, and inflammation. The adverse effects of high-fat potato chips were primarily related to lipid metabolism and inflammatory pathways. This study provides valuable insights into the effects of normal and low-fat potato chips on health and offers practical recommendations for daily consumption of fried foods.</p>

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Effect of fried potato chips with varying oil content on lipid metabolism in mice

  • 期刊论文

  • 发表日期：

    2026年3月23日

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  • Shuangyi Zhang,
  • Simeng Wang,
  • Huixin Chang,
  • Nan Wang,
  • Ying Liu

摘要

Previous research on fried foods has primarily focused on reducing oil content while maintaining good sensory quality. However, limited studies have explored the long-term health effects and optimal intake levels of fried foods, especially for individuals who habitually and excessively consume fried foods. This study investigates the impact of potato chips with varying oil content on lipid metabolism in C57BL/6J mice. Mice were gavaged with potato chips over a 6-week period. The results showed significant increases in total cholesterol (TC), triglycerides (TG), LDL cholesterol (LDL-C), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and malondialdehyde (MDA) levels, while high-density lipoprotein cholesterol (HDL-C) content and superoxide dismutase (SOD) activity were significantly reduced. Liver histological analysis confirmed lipid deposition in the high-fat group. Interestingly, pre-treated fried chips, particularly from the 4-h medium-low microwave group (the optimized pretreatment group), mitigated the negative effects of long-term high-fat chip consumption, including elevated blood lipids, liver injury, and inflammation. The adverse effects of high-fat potato chips were primarily related to lipid metabolism and inflammatory pathways. This study provides valuable insights into the effects of normal and low-fat potato chips on health and offers practical recommendations for daily consumption of fried foods.