Heart and brain: limit fried foods

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Extract from the article: It's not just the food itself that has a positive or negative impact on health. The way it is prepared, and particularly the way it is cooked, is particularly important. In this context, we need to be very careful about deep-frying. Frying requires f

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It's not just the food itself that has a positive or negative impact on health. The way it is prepared, and particularly the way it is cooked, is particularly important. In this context, we need to be very careful about deep-frying. Frying requires fat, particularly oil. This poses at least three problems. A study published in Circulation (2016) shows that when oil is heated to high temperatures, it can release harmful substances. The first piece of advice is to avoid heating oil to the point where it smokes. Secondly, during frying, the food absorbs considerable quantities of fat, which in fact replaces the water evacuated by the food during cooking. Finally, frying greatly alters the nutritional qualities of food. For all these reasons, this method of preparation should be limited as much as possible.

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

Jean ELI