2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fried food is harmful - it's something everyone knows. From there, various theories follow, which explain that if we fry with olive oil or sunflower oil, the food is no longer harmful. There are other clarifications, according to which the damage is determined by the amount of fat, frying temperature and other factors. What is the truth?
Scientists from Oxford have found that vegetable oils they are not safe at all. When heated, the concentration of aldehydes increases significantly. Organic compounds, in turn, increase the risk of cancer, heart disease and dementia.
Fried fish with potatoes is a particularly harmful food, according to research, and at the same time it is widely consumed in the Western diet. Experiments have shown that in the preparation of crispy fish with potatoes, toxic substances exceed up to 200 times the safe levels for the day.
Frying with butter or lard releases less aldehydes again according to this study.
Where does the idea that fried food is bad for the heart come from?
When food is fried, it becomes more caloric. During heat treatment, the products absorb some of the fat. Foods rich in fat in the long run lead to an increase in cholesterol and hence to high blood pressure, and they are risk factors for heart disease. Fatty foods are equivalent to high calorie intake, obesity, diabetes and hence the life-threatening health consequences.
When frying with vegetable fat trans fats are formed. This process is known as hydrogenation. A simple chemical process converts beneficial nutrients into unhealthy compounds. However, this happens at very high temperatures.
The content of trans fats also increases when the same fat is reused during frying. Only olive oil and coconut oil are resistant to high temperatures and therefore this process is not observed in them.
To become the consumption of foods fried with vegetable oils really endangering health, the frequency of eating foods prepared by frying is essential.
If they are present sporadically in the diet, the risk is mitigated. When fried food is a staple on the menu, it undoubtedly increases the risk of developing malignancies or heart problems.
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