The hazards of fried foods are mainly reflected in the following aspects:

1. Poor sanitary conditions

The hygienic problems of fried foods bear the brunt, especially This is in China where health standards are not regulated. There are two levels of hygienic problems with fried food: First, the raw materials they use for frying are unhygienic. Many of the fried raw materials are almost spoiled or already spoiled. Second, the oil used is unhygienic. Many unscrupulous street vendors often use gutter oil to fry food. Even though some vendors use qualified cooking oil, in order to save costs, they often heat the oil to high temperatures repeatedly, causing the oil to become charred and blackened, which undoubtedly increases the content of carcinogens and harmful substances. In addition, since fried foods are cooked at high temperatures in a very short period of time, they are often browned (pasted) and hard on the outside but not yet cooked on the inside. Not only is the pathogenic microorganisms in the food not effectively killed, it is easy to Diseases such as intestinal parasites occur.

2. Lead to obesity

Fried food, whether it is Western fast food or our old traditional Chinese fried dough sticks and fried cakes, are high-fat foods. It smells fragrant in the nose, feels good in the mouth, and can be put into the stomach. High fat is not conducive to digestion, not only affects your gastrointestinal tract, but also leads to obesity. In this society where slimness is considered a beauty, one would rather starve to death than live fat. And obesity can also bring more health problems. Instead of spending money every day to lose weight, it is better to control your diet.

3. Toxic and harmful substances are produced

Repeated heating of grease at high temperatures will produce toxic and harmful substances. Because after repeated heating of oil at high temperatures, the unsaturated fatty acids in the oil produce polymers—dimers and trimers—that are highly toxic. Most fried and baked foods, especially French fries, contain high concentrations of acrylamide, commonly known as protoxin, which is a carcinogen.

4. Nutrients are seriously damaged

Food is fried at high temperatures, and various nutrients in it are seriously destroyed. High temperatures cause protein to become charred and deteriorate, thereby reducing nutritional value. High temperatures can also destroy fat-soluble vitamins in food, such as vitamin A, carotene and vitamin E, hindering the body's absorption and utilization of them.

5. The aluminum content seriously exceeds the standard.

Many people often eat fried dough sticks and fried dough cakes for breakfast. However, due to the addition of alum, a loosening agent, the aluminum content seriously exceeded the standard. Excessive intake of aluminum can be harmful to the human body. Aluminum is an amphoteric element, which means that aluminum can react with acids and alkalis. The compounds formed after the reaction are easily absorbed by the intestines and can enter the brain, affecting the intellectual development of children, and may Causes Alzheimer's disease. In addition, when making fried dough sticks, the dough is highly alkaline after being treated with alum, causing the loss of vitamin B1.

6. Induce diseases

Fried food contains a lot of fat and is not easy to digest. Regular consumption of fried food can cause indigestion, chest fullness, and even nausea after eating. Vomiting, diarrhea, loss of appetite, etc. People who often eat fried foods are prone to getting angry and constipated due to lack of vitamins and water.

1. Fried foods contain a large amount of acrylamide, which is a Class 2A carcinogen and poses many hazards to the human body. This is an unquestionable scientific conclusion, as determined by the World Health Organization and the health departments of many countries. Report confirmed. The Ministry of Health has repeatedly emphasized the dangers of fried foods, citing the Ministry of Health's recommendations as follows: 1. Try to avoid frying starchy foods for a long time or at high temperatures. 2. Promote reasonable nutrition and a balanced diet, change eating habits that focus on fried and high-fat foods, and reduce the possible health hazards caused by acrylamide. The monitoring results of the Food Contaminant Monitoring Network of the Ministry of Health show that high-temperature processed starch foods (such as fried potato foods and fried instant noodles) contain higher acrylamide content. Chinese residents eat more fried foods and are exposed to higher amounts. , long-term low-dose exposure can be extremely harmful. ?

2. The Ministry of Health recently issued an announcement stating that starchy foods are prone to produce acrylamide when cooked at temperatures exceeding 120°C, and animal test results show that acrylamide is a possible carcinogen. The Ministry of Health recommends that the public change their dietary habits based on fried and high-fat foods to reduce the potential harm of acrylamide to the human body. The Ministry of Health’s food contaminant monitoring results show that high-temperature processed starch foods (such as fried potato chips and fried French fries) contain higher acrylamide content. Among them, the average acrylamide content in fried potato foods is higher than that of cereal oil. Fried food 4 times. Chinese residents eat more fried foods and are exposed to larger amounts. Long-term low-dose exposure is potentially harmful.

The announcement pointed out that acrylamide is a chemical substance and a raw material for the production of polyacrylamide, which can be used for industrial purposes such as sewage purification.

3. Fried foods contain extremely high calories and fat, and long-term intake can also lead to obesity or related diseases, such as diabetes, coronary heart disease, and hyperlipidemia.