Fried food can cause cancer, brain damage | 247 Nigeria News ...

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MILLIONS?of people cannot take their food naturally, unless they are further re-processed by frying them with oil or overcooking.

This activity, according to experts,? leads to the chemical change of the normal stable fats which have shown increased heart attack risks.

Researchers from the University of Basque in Spain publishing in the journal, Food Chemistry, were the first to discover compounds released from common cooking oils that significantly increase the risk of neurologic degenerative diseases and a variety of different cancers.

Breakdown of the chemical structures known as aldehydes are formed in cooked vegetable oils such as sunflower oil when heated to normal frying temperatures, and are also released into the air where they can be inhaled.

Alternate food preparation methods such as roasting, steaming and broiling are safe methods of cooking foods to avoid the dangerous release of aldehydes and provide a shield against cancer-forming particles and neurodegenerative decline.

Prior studies have identified the health degrading nature of aldehydes, where their presence in organisms is linked to different types of cancer and neurodegenerative diseases such as Alzheimer?s and Parkinson?s.

Researchers also know that these compounds remain in vegetable oils after they have been used to fry foods and wanted to determine how they interact with proteins, hormones and enzymes in the body to impede its correct functioning.

The study team heated three types of oil (olive, sunflower and flaxseeds) in an industrial deep fryer at 190 degrees Celsius for a period of forty hours (20 hours was used for the flaxseed oil).

This length of time was used to approximate oils used commercially at a restaurant where fryers remain heated for extended periods of time.

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The oils were then analysed using gas chromatography/mass spectrometry techniques.

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Researchers found that the sunflower and flaxseed oils degraded significantly and are the ones that create the most toxic aldehydes in the least amount of frying time.

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These oils are high in polyunsaturated fats (linoleic and linolenic) and breakdown quickly to form the health-demoting aldehyde compounds that permeate the air and penetrate into the food.

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Olive oil, known to be high in monounsaturated fat, generates aldehydes to a lesser degree and after cooking much longer.

Source: http://247nigerianewsupdate.com/fried-food-can-cause-cancer-brain-damage/

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