Food News, with Christine Rutter

WANT to lose weight? Then have a bag of chips, say the scientists.

The creation of low-fat chips could revolutionise the diet of millions of people in Britain.

The introduction of the chip without the calories could be seen as a godsend to scores of struggling slimmers previously denied the most popular British takeaway.

Others, however, may see it as another sinister example of scientists tampering with nature.

The key to the fat-free chip lies in genetic modification of potatoes.

To mark National Chip Week, scientists have revealed that they can produce a potato that gives birth to low fat chips.

They have discovered that if they deliberately modify the characteristics of a potato by manipulating the DNA sequence they can produce such a spud. The discovery hinges on the water and starch content of a potato as the more water it contains the more fat it will absorb.

The breakthrough has been made with a method which reduces the water levels in potatoes so that they absorb less fat when fried. "It is an exciting development which demonstrates that there are benefits to be gained from genetically modifying vegetables," said Ron Parker, chairman of the Fresh Fruit and Vegetable Information Bureau.

He added: "As well as advantages for dieters, people who need to cut down on their fat intake will also benefit."

Vicky Jackson, Blackburn consultant for Slimming World, said: "This is a great discovery, especially for our members buying fish and chip takeaways."

But she claimed it would make little difference for home-cooked chips.

"Our members bake their chips and spray them with a little light oil spray," she said.

"We avoid a lot of the fat in the chips this way."

British people eat their way through a staggering six million tons of potatoes every year.

But the chip-chomping population will have to wait with rumbling tums for the slim chip variety to arrive at their chippies as the work is only at an early stage.

"The new low-fat potato is not likely to be available for a long time," said Mr Parker.

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