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How to use oil when frying to avoid carcinogenic substances

In frying food, oil is an indispensable first ingredient. Grease makes your food more flavorful. Fried dishes want to appear in the right taste, of course, this is indispensable. However, our worry when in the kitchen is the risk of creating toxins such as carcinogen in the process of using fat when frying.

According to Dr. Vu Dai Duong (specialist in nutrition, working in Ho Chi Minh City), the higher the cooking temperature, the longer the frying time and the more frequent use of grease, the more likely it is to smoke. . From there will produce toxic substances, most notably carcinogens.

So, to use grease when frying properly, avoiding harmful substances or carcinogens, you need to pay attention to 4 things:

Dr. Vu Dai Duong instructs how to use grease when frying to avoid toxins.

1. Pay attention to the temperature when frying food

Follow HealthlineFoods that have been fried at extremely high temperatures are likely to contain trans fats. Fried foods are also often cooked in processed vegetable or seed oils, which already contain trans fats before being heated.

When these oils are heated to high temperatures, such as during frying, their trans fat content increases. If food is left to be fried in such high temperature, the trans fat content will increase sharply, which is the cause of many dangerous diseases.

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In addition, experts also said that the high temperature will destroy the nutritional components in the fat used to fry food. The boiling point of oil is the safe limit for health. If fried at a high level, it will produce toxins, even carcinogens.

According to the Food Safety and Hygiene Administration (Ministry of Health), acrylamide is a carcinogen that can form in foods during high-temperature cooking, such as deep-frying.

Therefore, when cooking, it is necessary to bring the oil to a boil at a moderate temperature. Especially fried foods, you should not let the oil burn to ensure health safety. Studies show that the frying temperature at 120 degrees Celsius, the frying temperature from 160 to 180 degrees Celsius is the safest.

2. Reduce frying time

Frying any food for too long, whether at high or moderate heat, also produces toxins. Especially foods containing starch and sugar. Frying for too long can cause the food to burn into crumbs that can’t be seen by the naked eye. While eating these fried foods is a germ of cancer as well as many other chronic diseases.

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Therefore, instead of prolonging the frying time, we should reduce the time, make sure the food is cooked, crispy and delicious, then turn off the stove. It is not recommended to prolong the time when frying, frying and cooking food both causing the loss of nutrients and the risk of creating toxins.

3. Avoid using cooking oil for frying more than 2 times

According to Healthline, in fact, there has been research showing that each time you reuse oil for frying, its trans fat content will increase.

Scientists from the University of Illinois (USA) have researched and argued that cooking oil that is heated many times will decompose triglycerides, leading to oxidation of free fatty acids and the release of carcinogens. malicious mail called acrolein.

In terms of nutrition, using oil to fry again and again many times does not have the same nutritional value as the original, the vitamins in the oil at this time have been destroyed.

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Therefore, you can only reuse cooking oil one more time in case you are sure your oil is hot enough and has not smoked. Once the oil is hot and past the smoking point, pour it out.

4. Absolutely do not smell the smoke of the frying oil

When frying oil at too high a temperature for a long time, it is easy to produce smoke that carries toxic substances. Caused by high temperature, frying oil oxidizes and decomposes into many compounds. Worth mentioning, some of these compounds are carcinogenic.

For example, when oil boils to 1500 degrees Celsius, the glycerin in it will synthesize into acrolein. This is the main component of oil smoke, has a pungent taste, strongly irritates the mucous membranes of the nose, eyes and throat. When the temperature rises to 2000 degrees Celsius, oil smoke produces nitrogen oxides, which are extremely toxic and have extremely high carcinogenic potential.

Therefore, absolutely do not smell the smoke of frying oil if you do not want to inhale carcinogens. That’s why a British study concluded, standing for one hour of cooking in a kitchen with poor ventilation, poor quality gas and stove heating is as harmful to health as smoking two packs of cigarettes a day. .

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