It starts with a crunch.
A child at school, an office worker on a quick break, or someone bringing their favorite show—all reaching for the same thing: a colorful bag of chips. Convenient. Addictive. Familiar.

But behind the crunch lies a cascade of health risks.

• Chips are typically packed with sodium and saturated fats, which—when consumed frequently—raise blood pressure, increase cholesterol, and strain the heart. A 2021 review in Nutrients found that frequent consumption of salty snacks like chips significantly increased the risk of hypertension and cardiovascular disease.
  (Source: Nutrients Journal, MDPI)
• Most chips are deep-fried at high temperatures, creating acrylamide—a chemical linked to increased cancer risk. The European Food Safety Authority (EFSA) classifies acrylamide in food as a potential carcinogen and advises minimizing its intake.
  (Source: EFSA Acrylamide Report)
•  Loaded with empty calories, chips are engineered to keep you eating—often far beyond satiety. One serving easily crosses 150–200 calories, often from unhealthy fats. Harvard researchers note that potato chips are the top contributor to long-term weight gain among all foods.
  (Source: Harvard School of Public Health)

Spikes in blood sugar caused by processed snacks like chips are followed by crashes—leading to fatigue, mood swings, and even long-term insulin resistance. A 2022 study in Frontiers in Nutrition linked processed snacks with poorer cognitive function and lower energy levels.
(Source: Frontiers in Nutrition)