ABSTRACT
Snack foods are one of the most concentrated forms of calories because the majority contain large quantities of fat and starch or protein and are practically devoid of water. In addition, some snacks are prone to contain endogenous toxicological compounds and others generate harmful compounds after processing. The dietary fiber, vitamin, mineral, protein content, and protein quality of most snacks are low because they are generally manufactured from refined cereal grits or starches. Most snacks are salted or flavored and therefore contain large quantities of sodium that is considered the single nutrient most abused by modern men and the one most related to hypertension and cardiovascular diseases. All these reasons explain why snacks are considered empty foods and have bad image among dietitians. The exceptions are whole grain snacks, mainly derived from legumes and pulses, and dairy and animal-based snacks, which contain large quantities of good quality protein rich in essential amino acids. Concurrently, the snack food industry has been facing pressure from regulatory agencies to deliver healthier items. Most regulatory agencies suggest the higher consumption of whole grains in order to increase dietary fiber and phytochemicals that are known to diminish the risks for chronic diseases and certain cancers. The demand for healthy ready-to-eat snack products has remarkably grown recently. Consequently, snack processors are facing the challenge of developing new products with special health-enhancing characteristics because new consumers believe in health benefits and nutrition as desirable food qualities. This chapter reviews the nutritional composition of most snacks from different sources and the toxicological compounds most frequently associated to these items.
