Deep-fried foods, such as french fries, fried steamed buns, fried dough twists, and fried oil cakes, contain a certain carcinogen called acrylamide. This is a point that the World Health Organization has explicitly warned consumers about. In China, many people are also aware of this through media reports. However, a recent article in Hong Kong's Ming Pao further pointed out that among all fried foods, the thinner they are, the more acrylamide they contain, and the greater the harm to the human body. High oil temperature leads to an increase in acrylamide.
The Ming Pao report stated that according to a 2003 survey, the crispier and thinner the food, the higher the acrylamide content. For example, the acrylamide content in potato chips is 10 times higher than in french fries. Fan Zhihong, an associate professor at the College of Food Science at China Agricultural University, told reporters that this statement makes sense. Under the same processing conditions, thinner fried foods are definitely more harmful.
She explained that the thinner the food, the higher the temperature it receives during frying; the higher the temperature, the more harmful substances, such as acrylamide, are produced. For instance, when making fried dough sticks, french fries, and potato chips, they are generally heated to over 120°C, at which point acrylamide is produced. The difference is that the oil temperature for frying dough sticks only needs to exceed 180°C, whereas for thinner foods like french fries and potato chips, the oil temperature needs to exceed 200°C, thus producing more acrylamide. After long-term, low-dose consumption of foods containing acrylamide, symptoms such as drowsiness, changes in mood and memory, hallucinations, and tremors may occur, accompanied by peripheral neuropathy (such as sweating and muscle weakness). The elderly and children are the most affected.
Fan Zhihong said that besides french fries and potato chips, which are favorites among young people and children, some elderly people also enjoy eating thin and crispy fried oil cakes. Because the elderly have slower metabolisms and young children's bodies are still developing, their detoxification abilities are poorer. For these two groups, long-term consumption of fried foods containing acrylamide makes it difficult for toxins to be expelled, posing the greatest health risk.
In addition, Fan Zhihong also pointed out that frying to a large extent destroys the nutritional components of food, such as protein, vitamins, and minerals, turning it into a high-calorie, high-fat food. It not only easily leads to obesity, hypertension, and other diseases, but is also unsuitable for middle-aged and elderly people who are already overweight and suffer from chronic diseases such as hyperlipidemia, hypertension, cardiovascular and cerebrovascular diseases, and diabetes. Biscuits, cookies, etc., should also be eaten less.
Fan Zhihong pointed out that with the increasing variety of foods today, learning to choose scientifically is the key to ensuring health. For example, biscuits, cookies, palmiers, and other small snacks are also foods that easily produce acrylamide, a point that is often overlooked by many. Many white-collar workers even consider them essential office snacks, and long-term consumption can be harmful.
She said that replacing these foods with a variety of fresh fruits and vegetables is undoubtedly better for your health. At the same time, fresh vegetables and fruits also have a certain detoxifying effect, helping us expel toxic substances from the body. When cooking at home, it is best to use cooking methods such as stir-frying, stewing, and boiling, and try to use deep-frying as little as possible. Even when using it, do not cut the food to be fried too thin, or heat the oil to too high a temperature.