Scientific study: Food that is cooked too hot can have a life-shortening effect

Scientific study: Food that is cooked too hot can have a life-shortening effect

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New knowledge shows the special dangers of fast food
Most people should know that fast food is not really healthy for the body. Researchers have now found that all fried and fried foods can shorten their life expectancy. These negative health effects are not only due to an increased fat content. When prepared at high temperatures (deep fryer), toxic chemicals are formed which increase the risk of heart disease.

Scientists from the University of Edinburgh found in an investigation that toxic chemicals are formed when food is cooked in a deep fryer. This generally applies to the preparation of dishes at too high temperatures. The doctors published the results of their study in a press release and also in the journal "Nutrition".

Trans fatty acids clog arteries and increase the risk of heart attack
A high temperature in the preparation of food changes the chemical structure of the food, the experts explain. This leads to the formation of dangerous and toxic chemicals. Such toxic substances include, for example, so-called trans fatty acids. These are known to clog the arteries and increase the risk of a heart attack. The results of the new study could have a significant impact on heart disease today, says Professor Raj Bhopal of the University of Edinburgh.

Some ethnic groups are particularly at risk
The new theory could explain why some ethnic groups are at increased risk of developing heart disease. These diseases also increase the likelihood of a heart attack.

Steaming, braising and cooking produce less toxic products
Prof. Bhopal's team analyzed previous studies for his investigation, which examined the effects of newly formed contaminants in food on human and animal tissue and showed connections to heart diseases. Some cooking methods such as deep frying and roasting cause high concentrations of harmful trans fatty acids. Such methods are particularly widespread in South Asian countries, the experts explain. In contrast, there are fewer heart diseases in China. This seems to be related to the way the food is prepared. In China, people braise, steam and cook their food very often. The authors added that this preparation produces less toxic products. (as)

Author and source information

Video: Mark Hyman, MD. How to Make Smarter Food Choices (May 2022).


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