When it comes to unhealthy eating, the first thing that comes to mind is fried food. Frying foods instead of cooking them in a healthier way plays a role in the formation of various diseases such as cardiovascular diseases, cancer, fatty liver. The oils used repeatedly in frying pose a great risk. There are some fries in particular that increase the risk of death. Here is that dangerous frying that increases the risk of death…
INCREASES THE RISK OF DEATH BY 13 PERCENT
“We have demonstrated a significant effect of fried food on overall mortality,” said Wei Bao of the University of Iowa, who was one of the lead scientists of the study published in the British Medical Journal. Studies show that those who eat one serving or more of fried chicken a week have a 13 percent increased risk of death.
WHICH FRYINGS ARE MORE DANGEROUS?
The study found that fried chicken and fish were more effective in preventing premature deaths than other fries, such as french fries, tortillas and snack foods. It is also stated that the repetitive use of the same oil for frying, especially in chicken and fish dishes, plays an important role in this.
Fries Are Not Innocent
It should be noted that the french fries are not so innocent either. The research includes different types of french fries, and those that are deep-fried and longer-fried are in different categories. Relatively the least negative effect is on fried vegetables, but this again varies depending on the type of frying and the oil used.
20 YEARS OF DATA INVESTIGATION IN THE RESEARCH
In the study, 20 years of data were analyzed and the health status of 107 thousand women between the ages of 50 and 79 living in the USA was examined. Of these people who were still alive, surveys were conducted on their dietary habits in the 90s and their health reports up to 2017 were compared. The number of people who lost their lives during this period is 31 thousand 500 people.
RISK OF EARLY DEATH HIGHER 8 PERCENT
It turned out that those who said they ate at least one fried meal a day had an 8 percent higher risk of dying early than those who did not eat any fried food. It was determined that these people had an 8 percent higher risk of experiencing cardiovascular problems.
ALL FRYING IS DANGEROUS TO HEALTH
In short, regardless of the type of food, fried foods absorb the harmful trans-fats formed in high-temperature oil and transfer them to the body. It is noted that even if the frying time is short, there is a serious decrease in nutritional and vitamin values, and even though the feeling of hunger is eliminated, the nutritional needs of the body cannot be met.