What harm does eating fried food have to the body?

Fried food contains a lot of trans fatty acids, leavening agents and pigments [1].

Harm of trans fatty acids to health

After trans fatty acids enter the human body, they are metabolized and transformed in the body, which can interfere with the normal metabolism of essential fatty acids, such as EFA, and have adverse effects on human health: increasing the risk of cardiovascular diseases; Leading to an increased risk of diabetes; Lead to the lack of essential fatty acids; Inhibit the growth and development of babies.

The harm of leavening agent to health

The leavening agent is a substance added in food processing, which can make the product initiate and form a dense and porous structure, thus making the product fluffy, soft or crisp. In recent years, the phenomenon of aluminum content exceeding the standard in flour food has appeared continuously, which is mainly due to the excessive use of aluminum leavening agent baking powder in food processing. Excessive intake of aluminum for a long time leads to the enrichment of aluminum in the body, which affects the interaction between calcified tissue, phosphorus and vitamin D, causing damage and deformation of the skeletal system, such as rickets and osteoporosis.

Effects of excessive pigments and fixing agents on health.

Long-term excessive intake of pigments and fixing agents can lead to enrichment in the body, which can cause a series of health problems such as acute poisoning and chronic poisoning.

health problem

The hygienic problems of fried food bear the brunt, especially in China, where the hygienic standards are not standardized. There are two health problems in fried foods: First, the raw materials used for frying are unsanitary, and many fried raw materials are going to deteriorate or have deteriorated, so get some oil to decorate the facade. Second, the oil used is unsanitary, and many unscrupulous vendors often fry food in ditches. Even if some vendors use qualified cooking oil, in order to save costs, they often heat the oil at high temperature repeatedly, which makes the oil fried black, which undoubtedly increases the content of carcinogens and harmful substances. In addition, because fried food is cooked at high temperature in a very short time, it is often fried brown (mushy) outside and not cooked inside, which not only can not effectively kill pathogenic microorganisms in food, but also easily cause diseases such as intestinal parasites.