The oil content of potato chips is usually around 30%, which is a high-oil and high-salt food. Like other fried foods, long-term consumption is not good for health. At the same time, foods rich in starch may produce acrylamide with different contents after high temperature processing.

Eating fried food containing acrylamide for a long time is not easy to discharge toxins, which is the most harmful to health. People suffering from chronic diseases such as hyperlipidemia, hypertension, cardiovascular and cerebrovascular diseases and diabetes must refuse crispy foods such as potato chips.

Extended data:

Puffed food such as potato chips is the representative of crisp taste. Generally speaking, if you want to have a crisp taste, you need to add enough fat. Only fat can make a crispy taste. Therefore, the better the taste of puffed food, the more attention should be paid to its fat content.

The thinner the potato chips are, the higher the fat content is. Moreover, this kind of fat is easy to produce toxic and harmful substances and even carcinogens after high temperature treatment, and some will aggravate the inflammatory reaction in the body.

Dietary advice:

1, try to avoid cooking starch food for a long time or at high temperature.

2. Advocate reasonable nutrition, balance diet, change the eating habits of fried and high-fat foods, and reduce the possible health hazards caused by acrylamide.

Baidu encyclopedia-potato chips

People's Network-Dietary Guidance: The thinner the potato chips, the less healthy they are.