What are the hazards of fried food?
With the enhancement of the public's awareness of dietary health, less oil and oil-free food has been paid more and more attention. Pre-packaged fried foods have a better customer base, and the familiar puffed foods, instant noodles and freeze-dried fruit and vegetable crisps are the most typical representatives. So what are the adverse health effects of fried foods?
1. Induce chronic diseases.
Fried foods tend to be high in fat and calories. During the frying process, the moisture inside the food evaporates rapidly, and the void caused by evaporation is filled by grease, commonly known as oil absorption. Therefore, the total calories of food will increase rapidly, and regular intake of such foods can easily induce obesity and increase the risk of diabetes, hypertension, hyperlipidemia and other chronic diseases.
2. Accelerate aging.
At the high temperatures of frying, glucose and protein undergo a non-enzymatic glycation reaction to produce advanced glycation end products. After such substances enter the human body, they will be deposited in different tissues, increasing the level of inflammation and oxidative stress in the body, which may not only increase the risk of cardiovascular disease, but also accelerate aging.
3. Carcinogens are produced.
When food is fried at a high temperature of more than 120 degrees Celsius, starchy foods produce acrylamide. The International Agency for Research on Cancer (IARC) has identified acrylamide as a possibly carcinogenic to humans. In addition, if it is an animal-based fried food, it may produce strong carcinogens such as 3,4 benzopyrene.
Fourth, the production of trans fatty acids.
Similarly, at high frying temperatures, the double bonds of unsaturated fatty acids undergo cis-trans isomerization, producing a small amount of trans fatty acids, which are then adsorbed on fried foods. Trans fatty acids raise LDL cholesterol levels, lower HDL cholesterol levels, and increase the risk of cardiovascular disease.
5. Destroying nutrients.
Fried foods can destroy nutrients such as vitamin B1, B2 and vitamin C, vitamin K, carotene, etc., especially vitamin B1 is almost destroyed.
6. Sodium salt exceeded.
In order to balance the smell, eat the crispy texture, and stimulate the appetite, fried foods usually add a lot of salt, and the taste is mainly salty. Excessive sodium intake will increase the metabolic burden on the kidneys and is a risk factor for diseases such as hypertension and osteoporosis.