17/05/2025
The dangers of eating deep-fried food isn't just excessive calories due to the high fat content from using a lot of oil. Heating oil to a very high temperature changes the chemical structures of food and oil, creating compounds (acrylamide and acrolein) that promote cancer and carsiovascular disease.
Acrylamide is the compound produced when starchy foods are cooked at high temperatures (more than 120 degrees C). This is produced in foods such as french fries, banana cue, turon, corn dogs, etc. It is also found in cigarette smoke. Studies have linked this substance to cancer and neurological disorders.
Acrolein is the compound produced when oil is heated at huge temperatures as in deep-frying. It is also produced when burning materials such as wood, plastics, to***co, and gasoline. It's that distinct smell/foul odor when these things are burned and it irritates the eyes, skin, and upper respiratory tract. Studies suggest that acrolein can contribute to the development of cardiovascular diseases and COPD.
A new study out of Europe calls into question the long-term safety of certain junk foods like potato chips and French fries. It found that women with high dietary intakes of acrylamide had a whopping 40% higher risk of pre-menopausal . Their largest sources of this suspected carcinogen were coffee, potato , and . However, extensive research suggests that is not a problem (see my comments below). Thus, younger women concerned about cancer risk should be particularly cautious when it comes to snacking on fries and chips.
Source: Pubmed 36055962
