Why is food fried
Fried foods are not recommended because they are baked while floating in hot fat, due to their high fat and calorie content, have hardly any micronutrients and therefore harm our health. When deep-frying, the fat is particularly high Temperatures - 140 to 200 ° C - brought. Food prepared in this way always has a harmful value for the body, since it poses a health risk when used at both higher and lower temperatures. Is the fat not hot enough The foods soak up the fatbefore a crust could form, which is actually supposed to protect against liposuction. They start at high heat unsaturated fatty acids of the frying fat oxidize . The newly created toxic compounds - trans fatty acids - pose a threat to our organism. They have a physiologically less favorable effect than saturated fatty acids and thus increase cholesterol and can lead to the formation of atherosclerosis (Arteriosclerosis, hardening of the arteries) as well as support cancer .
Frequent consumption of fried food increases the risk of coronary artery disease (CHD) by 22% and that of heart failure (heart failure) by 37% (the increase in risk is dose-dependent in both cases) .
Other pollutants that arise from deep-frying are:
- Acrylamide - is metabolically activated to glycidamide, a genotoxic metabolite (mutagenic metabolic product); a connection between exposure to acrylamide and the risk of estrogen receptor-positive breast cancer has been demonstrated .
Acrylamide is created when starch is overheated, i.e. when baking, roasting, roasting, grilling and deep-frying. If foods containing potatoes and cereals are heated dry to over 180 ° C, a particularly large amount of acrylamide is formed. Crisp bread, french fries, potato chips, but also coffee, contain high amounts of acrylamide.
- If the frying fats are used too often, are only changed at insufficient intervals or are improperly filtered, the entry of bacterial microorganisms, Free radicals and environmental pollutants eased. The consumption of fried foods can cause serious contamination and poisoning to harm people and endanger their organism .
- Dietl H, Ohlenschläger G: Handbook of Orthomolecular Medicine. Chapter 5.3. Karl F. Haug specialist book publisher; September 2004
- Lexicon Institute Bertelsmann Gütersloh: Exercise and Nutrition. Chapter 8. Bertelsmann Lexikon Verlag GmbH; Gütersloh / Munich and Plaza y Janes Editores, S.A., Barcelona 2000
- Lindner E: Toxicology of Food. Chapter 2. Georg Thieme Verlag; Stuttgart / New York 1990
- Olesen PT, Olsen A, Frandsen H, Frederiksen K, Overvad K, Tjønneland A: Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study. Int J Cancer. 2008 May 1; 122 (9): 2094-10
- Qin P et al .: Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies. Heart Published Online First: 19 January 2021. doi: 10.1136 / heartjnl-2020-317883
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