What are the disadvantages of eating fried food for girls?

Women who ate fried chicken daily had a 13% higher all-cause mortality and a 12% higher mortality from cardiovascular-related causes than those who did not eat any fried foods, while eating fried fish or shellfish daily also increased mortality by 7% and cardiovascular mortality by 13%.

In the past, many studies have revealed the relationship between fried food and chronic and metabolic diseases such as type diabetes and cardiovascular disease. These studies have shown that the harm to human health caused by fried foods is equal in terms of gender, and there is no such thing as "preference for women over men".

Ways to reduce the hazards of fried foods:

1. Use the water decoction method.

Frying is better than frying, and the water frying method is a healthier choice for frying.

Put a little oil in the bottom of the pan, add water after a little frying, and use the steam to steam the ingredients, after the water evaporates, a little oil will fry the bottom of the ingredients.

The food is crispy and soft, fragrant on the outside and tender on the inside, and the taste is good without containing too much oil.

2. Control the oil temperature.

When frying, the temperature should be controlled at 160 180, and the oil temperature is too high not only to over-fry, but also easy to produce carcinogens. If there is a lot of smoke on the oil surface, or if the food changes color too quickly, the temperature is too high.

The above content reference: People's Daily Online-Women often eat fried food and the risk of death increases by 13%.

1. Carcinogenic. In 2002, a study by the World Health Organization found that acrylamide released when frying and cooking food at high temperatures can induce cancer.

2. The risk of death increases by 13%.

Studies have shown that women who eat fried chicken daily have 13% higher all-cause mortality and 12% higher mortality from cardiovascular causes than those who don't eat any fried foods, while eating fried fish or shellfish every day also increases mortality by 7% and cardiovascular mortality by 13%.

The thinner the fried food, the more harmful it is.

The Consumer Council of Hong Kong and the Centre for Food Safety tested 103 samples of fried, fried and baked snacks on acrylamide and found that the acrylamide content of potato chips was 10 times higher than that of French fries.

One of the biscuits, made from potato starch, contains up to 2,600 micrograms of acrylamide per kilogram due to its small and thin size, while breakfast cereals and nuts contain lower acrylamide levels of 16-160 micrograms per kilogram and 10-120 micrograms per kilogram, respectively.

The thinner the food, the higher the temperature it receives when fried; The higher the temperature, the more harmful substances are produced. For example, when frying fritters are heated, the oil temperature exceeds 180; However, thinner french fries, potato chips, etc., need to have an oil temperature of more than 200, so more acrylamide will be produced.

In this way, the fritters in the pancake fruit are safer than the thin crispy, and the fried steamed bread slices are safer than the thin and crispy mille-feuille. In addition to these foods, some small snacks that are loved by white-collar workers, such as crackers and cookies, will also cause certain health hazards.

The above content refers to People's Daily Online - Fried food is "poisonous" and can cause cancer.

The above content reference: People's Daily Online-Women often eat fried food and the risk of death increases by 13%.

1.Fried foods contain a large amount of acrylamide, which is a class 2A carcinogen, try to avoid long-term or high-temperature frying starchy foods to reduce the health hazards that may be caused by acrylamide. 2.

Fried foods can cause conditions such as obesity, diabetes, coronary heart disease, high blood pressure, stroke, increased cholesterol intake, and certain cancers.

Fried food produces some toxic substances after repeated heating of the oil in the pan, which has a carcinogenic effect, and there is also a hazard is fritters, aluminum oxidation after frying, and long-term use can cause dementia! This is due to the denaturation of food at high temperatures.

If the oil used is relatively hygienic and the number of times is relatively small, the fried food is still relatively safe, but if the oil is used many times, it will have a carcinogenic effect....There is also a food that is not suitable for frying, if it is fried, it may lead to the formation of toxic substances and endanger health!

It is easy to cause cancer, because fried food is easy to produce nitrites after high temperature treatment.

Moreover, fried food is not easy to digest, relatively greasy, and easy to cause stomach problems.

It's harmful, it can gain weight, it can also get cancer, and sometimes it will make you dizzy.

Satisfied. 1. The hygienic conditions are very poor, especially the oil used to fry food;

2. It is easy to lead to obesity;

3. It contains more harmful substances, and the probability of carcinogenesis is relatively large;

Child. Nowadays, young people pay special attention to their body shape, and even if they like it, they don't eat it often.

Older people usually don't tolerate greasy stuff very much, and they can't bite their teeth anymore.

Fried foods contain a large amount of acrylamide, which is a class 2A carcinogen, try to avoid long-term or high-temperature frying starchy foods to reduce the health hazards that may be caused by acrylamide.

Fried foods can cause conditions such as obesity, diabetes, coronary heart disease, high blood pressure, stroke, increased cholesterol intake, and certain cancers.

Hopefully. Eating more fried foods can cause obesity and cause cancer. Deep-fried foods will first contain too much fat, and eating too much food can lead to weight gain.

Meat and grain will have a certain amount of heavy metal pollution, but the content is very small, the same pot of oil is repeatedly used to fry these meat, grain, virtually oil has become the "concentrate" of these heavy metal substances, so that more and more of these substances are dissolved in the oil, and these substances enter the fried food, and finally enter the human body, and these substances contain a large number of carcinogens. Edible oil contains such substances in the "oil smoke" produced after it is heated at high temperature. After the food is fried, it stays in the environment of thick oil smoke for too long, or the oil used for fried food is contaminated with 3,4-benzopyrene because it is not replaced for a long time, and it is harmful to the human body to fry the food with such oil for a long time.

Therefore, it is not advisable to consume fried food for a long time.

It's not good, edible oil will produce a small amount of toxins when it exceeds a certain temperature (specifically, I forgot), and if it's fried food outside, you have to eat less, and the oil outside has been fried n times. There are a lot of toxins.

Satisfied. Bad: Eating fried food often makes it easy to gain weight, leading to high blood pressure, diabetes and various complications.