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There is a difference between puffed food and fried food?
Broadly speaking, puffed food (Puffing Food), refers to any use of frying, extrusion, sand frying, baking microwave technology as a cooking process, before and after the cooking process, there is a significant increase in the volume of the phenomenon of food.

Puffing (Puffing) is the use of phase change and the principle of the thermal pressure effect of gas, so that the liquid inside the processed material rapidly warming vaporization, pressurization and expansion, and rely on the expansion force of the gas, driven by the component in the structure of the polymer material denaturation, so as to make it into a porous material with a net-like organizational structure features, stereotypes of the process. Expanded food refers to the food produced by the process of expansion process.

So fried food is just one kind of puffed food!

Baked and fried food for human health how much impact

According to medical research, atherosclerosis from the age of 7 years old, and the current culprit is the sale of fried food such as DD and KFC, but also fat, and carcinogenic

The Ministry of Health recently issued a bulletin pointing out that starchy food in more than 120 ℃ high-temperature cooking is prone to acrylamide, and animal test results show that the food is not easy to produce, and the food is not easy to produce. Acrylamide, and animal testing results show that acrylamide is a possible carcinogen. The Ministry of Health recommends that the public change their dietary habits of mainly fried and high-fat foods to minimize the potential harm of acrylamide to the human body.

The Ministry of Health's food contaminant monitoring results show that starchy foods processed at high temperatures (such as fried potato chips and french fries) contain high levels of acrylamide, with the average level of acrylamide in potato fried foods four times higher than that in cereal fried foods. China's residents consume more fried food, exposure is larger, and long-term low-dose exposure is potentially harmful.

The announcement pointed out that acrylamide is a chemical substance that is the raw material for the production of polyacrylamide, which can be used for industrial purposes such as sewage purification. Epidemiological observations of occupationally exposed populations have shown that long-term low-dose exposure to acrylamide can result in symptoms such as drowsiness, mood and memory changes, hallucinations and tremors, and is accompanied by peripheral neuropathies such as sweating and muscle weakness. Although the effects of acrylamide on human health have yet to be further studied, these issues should be of concern. The human body can be exposed to acrylamide through a variety of ways, including the digestive tract, respiratory tract, and mucous membranes of the skin, so food is considered the main source of acrylamide in humans.

The Ministry of Health suggests that the public should avoid cooking starchy foods for long periods of time or at high temperatures as much as possible in their daily lives; advocate rational nutrition and balanced diets, and change eating habits that are dominated by deep-fried and high-fat foods, to minimize the health hazards that may result from acrylamide.

On March 2 this year, the World Health Organization and the Food and Agriculture Organization of the United Nations Joint Expert Committee on Food Additives (JECFA) warned the public to be concerned about acrylamide in food and called for measures to reduce the level of acrylamide in food to ensure food safety. The health ministry's announcement was issued accordingly.

"It has long been established in the academic community that fried foods cause cancer." Experts from the China Cancer Research Foundation said the harm to human health from fried, barbecued and other kinds of food is far greater than that of Sudan red, which has recently become well-known. "Just like smoking, long-term intake of fried foods can trigger a variety of tumor conditions."

Beijing Union Medical College Hospital nutrition experts told reporters that no matter how harmful acrylamide is to the human body, occasional consumption of deep-fried food on the body will not be very harmful, but this process and smoking may induce lung cancer, is a toxic long-term accumulation of the process of long-term consumption of health will certainly pose a great threat. In addition, fried food contains calories and fat is extremely high, long-term intake will also lead to obesity or some related diseases, such as diabetes, coronary heart disease and hyperlipidemia.