What harm does eating fried food such as French fries often have to the body?

Eating French fries and other fried foods often is harmful to your health;

1 high fat:

Frying will transform low-fat grains, potatoes and vegetables into high-fat and high-calorie foods with fat content exceeding 20% or even 30%, which will promote obesity. One gram of oil has 9 kilocalories. If the amount of exercise and other diets remain the same, eating 65,438+00 grams of oil every day is 3,650 grams a year, which will add more than 7 kilograms of fat to the body.

2, vitamin killer:

During frying, vitamin B 1 was almost exhausted, and vitamin B2 was also lost by more than half. Vitamin C, vitamin A, vitamin K, carotene, lycopene and omega-3 fatty acids in fish are greatly reduced after frying, and the loss is between 30% and 80% according to the size of fish pieces and the degree of frying.

3, oil oxidation polymer causes cancer:

In the frying process, when the oil is heated continuously, various chemical reactions such as hydrolysis, oxidation, polymerization, cyclization and pyrolysis will occur, resulting in a large number of oil oxidation polymerization products. Among them, polycyclic aromatic hydrocarbons carcinogens are the representative substances of long-term heating of oil, and the most famous one is "benzopyrene", which has strong contact carcinogenicity and will increase the risk of digestive tract cancers such as gastric cancer and intestinal cancer.

A small amount of trans fatty acids will be produced during frying, which is very harmful to heart health. Oil with a slightly sticky taste after oxidative polymerization can also damage blood vessels, liver and digestive tract.

4, inhalation of lampblack causes cancer:

Studies at home and abroad have found that the longer women cook, the more times they cook every day, and the greater the risk of lung cancer. The risk of lung cancer in women is not only related to outdoor air pollution and second-hand smoke, but also closely related to the inhalation of cooking fumes.

5. Aging:

The frying process will produce a large number of toxic substances and substances that lead to aging in food, including acrylamide suspected of causing cancer and advanced glycation end products (AGEs) that promote aging. In fresh food, the content of these substances is very small and will rise rapidly after frying.

6, heavy metals are easy to exceed the standard:

Food safety monitoring found that most fried foods sold in restaurants and roadside stalls contained excessive aluminum. For hundreds of years, in order to improve the taste, alum (potassium aluminum sulfate) and baking soda are almost always added when frying food to make the fried food more crisp and delicious. However, too much aluminum is not good for preventing Alzheimer's disease, and it is also harmful to bone health.

For the above contents, please refer to People's Daily Online-Eating fried food is easy to age, and I will teach you some tips to prevent harm.