Heart and brain: limit fried foods

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Extract from the article: It is not only the food itself that influences health in a positive or negative way. The way it is prepared, and especially the way it is cooked, is particularly important. And in this context, you have to be very careful with fried foods. Frying ...

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It is not only the food itself that influences health in a positive or negative way. The way it is prepared, and especially the way it is cooked, is particularly important. And in this context, you have to be very careful with fried foods. Frying requires fat, especially oil. This poses at least three problems. When oil is heated to a high temperature, it can release harmful substances. The first tip is to avoid heating the oil to the point of smoking it. Secondly, during the frying process, the food absorbs considerable quantities of fat, which in fact replaces the water evacuated by the food during the cooking process. Finally, frying greatly alters the nutritional qualities of food. For all these reasons, it is necessary to limit this method of preparation as much as possible.

A Chinese team (University of Shenzhen) has reviewed some twenty international studies carried out over the last ten years on the association between the consumption of fried foods and the risk of cardiovascular disease and stroke. The result clearly confirms what we suspected. When comparing the highest and lowest consumers of fried foods, there is a 28% increase in suffering from a major cardiovascular event, 22% for coronary heart disease, 37% for stroke, and 37% for heart failure. The association is linear: the more fried food is eaten regularly, the greater the risk of a cardiovascular or cerebrovascular problem.

William O.