Why not eat more fried food?

From these results, it can be seen that frying makes food lose some water and increase oil content; Although the temperature of frying is high, the internal temperature of food generally does not exceed 100℃, so frying has little damage to the nutritional components of food and its nutritional value will not change much. Using reasonable technology, frying is a safer food processing method. However, there are many kinds of fried foods, and the production scale is also different. Most of the problems will appear in whether the production process is reasonable and standardized, and whether consumers eat it scientifically and reasonably. Studies have shown that when frying food, some chemicals formed by decomposition and polymerization of certain substances may have toxic effects on human body. For example, the cyclic monomers, dimers and polymers produced by frying oil can lead to paralysis, tumor and cancer. Generally speaking, when the heating temperature of frying is not high and the time is short, this safety problem is not big, but if the heating temperature is too high and the frying oil is used repeatedly, polycyclic aromatic hydrocarbons may be produced. In recent years, it has also been found that a large amount of acrylamide is produced in high-temperature fried foods (such as French fries). As early as 70 years ago, it has been found that heated oil may contain carcinogens. Later studies have proved that after feeding rats with high-temperature fat for several months, there will be stomach damage and adenoma of stomach, liver, lung and breast. Repeated use of frying oil will lead to the accumulation of fat peroxide, which will lead to premature aging of brain cells. At present, the food industry requires that fried food should not be too hot, and the time should not be too long, preferably not more than 190℃ for 30 ~ 60 seconds. The investigation results of frying oil for street fried food in Beijing in previous years show that the initial dosage of frying oil should be 20 kg ~ 30 kg to delay the deterioration of oil; When frying, adding new oil can only delay the deterioration of oil to a certain extent; When the oil temperature is controlled at 180 ~ 190℃, the service time of frying oil shall not exceed 6.4 hours. In addition, aluminum-containing alum is often added to fried pasta such as fried dough sticks and oil cakes as an expansion agent, and the deposition of aluminum in brain cells is related to Alzheimer's disease. It can be seen that eating oil cakes often is not good for the elderly. Fried food is particularly attractive to children, especially fried chicken legs, fried chicken wings, fried eggs, fried peanuts and so on. Therefore, experts especially remind parents that eating these high-calorie foods for a long time will make their children chubby and may also cause precocious puberty, especially a lot of fried chicken. As we all know, western-style fast food is mainly meat, especially fried food, which tastes attractive and is far from our traditional food culture and physical needs. Not only children, but also adults who eat this fried food in large quantities for a long time may have adverse effects on their health.