During frying, food loses water and absorbs oil. This characteristic makes food more crisp, increases people's appetite and attracts people to eat more.

When frying food, the fat structure in oil changes and is absorbed by food, causing diseases such as arteriosclerosis and hyperglycemia. If fried foods are accompanied by high-sugar drinks and high-sodium foods, and lack of intake of fruits and vegetables, the impact on health will be even greater.

Extended data

Clever measures to reduce the harm of fried food

1, using water decoction method.

Frying is better than frying, and water frying is a healthier choice in frying. Put a little oil in the bottom of the pot, stir-fry it a little, then add water and steam the ingredients. After the water evaporates, a little oil will fry the bottom of the ingredients thoroughly. The cooked food is crispy on the bottom and soft on the top, fragrant on the outside and tender on the inside, without too much oil, and tastes good.

2, control the oil temperature

When frying, the temperature should be controlled at 160℃- 180℃. Too high oil temperature is not only easy to fry, but also easy to produce carcinogens. If there is a lot of smoke on the oil surface, or the food changes color too fast, it means the temperature is too high.

3. Change the oil regularly

Many people are reluctant to reuse frying oil. But the oil used for frying for a long time will produce many harmful substances. It is recommended to change the oil frequently, and it is not good to remove impurities in the oil in time.

Don't let the oil boil for a long time.

When cooking oil is heated above 270℃, there will be a lot of benzopyrene in the oil fume, which will easily increase the risk of lung cancer after inhalation. Therefore, when cooking fried food, we must act quickly. Don't turn off the range hood after frying. It is best to keep the power on for about 10 minutes.

People's Health Network-Research: Eat fried chicken every day? The risk of premature aging death increased 13%.