Do you like a bite of something double-fried and crispy? A new study shows that if you do, you might be increasing your risk of a heart attack. The new research results may not come as a surprise since we know that deep-fried food with too much oil is not good news for our waistline or our heart. But, there is a catch.
A new study published in the journal Nutrition suggests that the temperature of cooking might be the real issue, not the amount of oil that we use when we cook food. According to Raj Bhopal, a professor of public health at the University of Edinburgh and author of the study, said: “When food is heated up to a high temperature, new compounds are created, and some of them are known to be harmful to health."
Cooked food releases chemicals known as neo-formed contaminants which are trans-fatty acids. According to the study when the temperate is too high, trans fats are produced at a higher rate.
The Indian food is a great example of over-fried food, and from the other side, Chinese boiled food is a safer alternative for our heart. This could explain why the particular population has a high risk of suffering from heart-related diseases.
Gildshire Editor, Elvira Barucija