In frying, food is heated up to
the temperatures typically between 149 degrees Celsius and 215 degrees Celsius.
The fatty acids in the oil break down into the harmful trans fats. Additives,
such as food coloring, preservatives and metal compounds found in the food,
react with the fatty acids from the oil to produce toxic aldehydes. Repeated or
high-temperature frying makes the levels of a trans fats and aldehydes in the
oil go up each time. The incidence of certain cancers like oesophageal cancer and
stomach cancer, gall bladder cancer is very high. Here is also a huge
association of high cholesterol with certain of cancers such as breast and
colon cancer, Hence, his advice is to throw away that cooking oil after a
single use. The recommended amount of oil to be consumed is about 1 litre per
person per month. But here is an average person is consuming three times or
more. During this process, many oxidative products such as hydro peroxide and
aldehydes are produced that which can be absorbed into the fried food. The
incidence of cardiovascular disease is higher in men when compared to women of
similar age.
The incidence of cardiovascular disease is higher in men when compared to
women of similar age. All cooking oils produce the particles but vegetable oil
is the most dangerous. Corn oil and the olive oil also pose a risk, researchers
say. deep-frying chips, in particular, produces large amounts of the
cancer-causing chemicals like polycyclic aromatic hydrocarbons.
It also produces the compound
acrylamide, another carcinogenic chemical. Free
radicals attach themselves to the healthy cells and lead to diseases. These
free radicals can be carcinogenic i.e. can cause the cancer and also
atherosclerosis which can lead to increase in bad cholesterol levels, blocking
the arteries.
