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High oil temperature leads to increased propene amine
According to a report in the Ming Pao newspaper, according to a 2003 survey, the more brittle and thin the food, the higher the propylene amine content. For example, the propylene amine content of potato chips is 10 times higher than the French fries. Fan Zhihong, an associate professor at the Food College of China Agricultural University, told reporters that this argument makes sense. Under the same processing conditions, fried foods must be thinner and more harmful.
She said that the thinner the food, the higher the temperature it will receive when it is fried; the higher the temperature, the more harmful substances such as propanolamine will be produced. For example, fritters, French fries and potato chips are generally heated above 120°C during the production process, and propylene amines are produced. The difference is that when the fritters are heated, the oil temperature can exceed 180°C; however, thinner fruts, potato chips, etc., require an oil temperature of more than 200°C, and therefore produce more propene amines. After a long-term low-dose diet of propylene-amine-containing foods, people experience lethargy, mood and memory changes, hallucinations and tremors, and peripheral neuropathy such as sweating and muscle weakness.
Old children are the biggest victims
Fan Zhihong said that in addition to French fries and potato chips are the "favorites" of young people and children, some older people also like to eat the kind of thin and crisp fried oil cake. Because the elderly's metabolism is relatively slow, the body of young children is still under development and the detoxification ability is poor. Both of these people eat fried foods containing propylene-amine for a long time, and the toxins are not easily discharged, which is the most harmful to health.
In addition, Fan Zhihong also pointed out that frying will largely destroy the nutrients such as protein, vitamins, and minerals in foods, making it a high-calorie, high-fat food, and not only prone to obesity, high blood pressure, and other diseases. Fat middle-aged people and those suffering from chronic diseases such as hyperlipidemia, hypertension, cardiovascular and cerebrovascular diseases, and diabetes are not suitable.
Cookies, cookies, etc. also eat less
Fan Zhihong pointed out that more and more types of food are available today, and that scientific choices can ensure health. For example, crackers such as biscuits and cookies and butterfly cakes are foods prone to produce propylene-amine. This is often overlooked. Many white-collar workers even consider them to be essential snacks in the office, and in the long run, there will be a certain degree of harm.
She said that replacing these foods with a variety of fruits and fresh vegetables will undoubtedly benefit health. At the same time, fresh vegetables and fruits have a detoxifying effect that can help us to excrete toxic substances in the body. When cooking at home, it is also best to use frying, stewing, cooking and other cooking methods, as much as possible to use less fried. Even if used, do not cut the food to be fried too thin or overheat the oil.
The thinner the fried food, the more harmful it is.
High-fat fried foods, such as French fries, fried scallions, fried sesame, and fried sesame cakes, contain certain carcinogens such as propanolamine. The World Health Organization has explicitly warned consumers. In China, many people have learned about it through media reports. However, an article in Hong Kong’s “Ming Pao†further pointed out that among all fried foods, the thinner, the more propylene containing amines, and the greater the harm to the human body.