What makes chips unhealthy?

• Portion size: Bigger isn't better when it comes to portion size. If you super-size your chips, you super-size their energy, fat (including saturated fat) and sodium.
  
  
• Chip size and shape: Thin, shoestring, and crinkle-cut chips are all more likely to have a higher fat content. That's because they have more surface area than thick straight chips - and so they absorb more fat.
  
  
• Fat: Both good and bad fats are high in energy. They contain twice as much energy per gram as carbohydrates or proteins do.
  
  
• Bad fat: Saturated and trans fats raise the amount of LDL (bad) cholesterol in your body. And that's not all ... trans fats also decrease the levels of HDL (good) cholesterol levels. And saturated fat can increase blood clotting, which may lead to a heart attack or stroke.
  
  Beef fat (beef tallow) is like all animal fats - it's high in saturated fat. But some vegetable oils are also high in bad fats. These include palm oil (high in saturated fat) and hydrogenated vegetable oil (may be high in trans fats).
  
  
• Sodium: High sodium intake is associated with high blood pressure, which is a risk factor for heart disease and stroke.
  
  The maximum daily amount of sodium that adults can consume without increasing their risk of high blood pressure is 2300mg. A mere 920mg is adequate for good health.
  
  Children need less sodium because of their smaller body weight.

The Chip Group

The Chip Group, a partnership between industry groups and the Heart Foundation, was set up to promote "best practice" frying in takeaway shops and to improve the nutritional profile of hot chips.

In March 2008 The Chip Group launched the world's first set of industry standards aimed at helping independent chip shop operators make chips healthier. The Ministry of Health has even stumped up some cash - it granted funding to help implement the programme.

There are seven training standards for independent operators covering chip size (thick straight chips), portion size (one scoop equals 330g), cooking temperature, drainage (bang or shake the basket vigorously, do it again, then hang for 20 seconds), oil maintenance, salt (provide salt sachets rather than adding salt directly), and education and training.

The group is working with industry to establish two additional sets of industry standards for food service and fast-food chains.

The Chip Group also runs the That's Life! Best Chip Shop Competition. In 2007 the six regional winners had an average fat content of 7.6 percent, with the winning shop only having 3.7 percent.