Long-term consumption of fried food will lead to fatty liver, alcoholic hepatitis and other liver diseases. Fried food is no less harmful to the liver than hepatitis, and there are many food additives such as French fries, and foods with excessive salt and sugar. Excessive consumption of hepatitis B patients will affect water and sodium metabolism, and patients with liver cirrhosis should put an end to this kind of food. Repeated high-temperature heating of oil will produce toxic and harmful substances. Because after repeated high-temperature heating of oil, the polymers produced by high-temperature heating of unsaturated fatty acids-dimers and trimers-are very toxic. Most fried and baked foods, especially French fries, contain a high concentration of acrylamide, commonly known as propyl poison, which is a carcinogen.