Evaluation: Those who prepare food in this way shorten their lives

Evaluation: Those who prepare food in this way shorten their lives

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When food becomes life-threatening
If the food is exposed to an excessively high temperature, toxins are formed that damage the health sustainably. Deep frying is a harmful method. Scientists have found in the course of a study that preparation with high temperatures shortens life.

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 contaminations 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)

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