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Changes in food caused by deep fat frying - A reviewOther than AGE, is frying doing anything else that would be bad to get a lot of? Or could it be that the negative health association here is mainly due to PUFA use being so common in fried food?
...The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard reaction. Some food and oil compounds are lost in the frying process, and potentially toxic compounds are developed in the oxidized oil. Although widely studied, many of these compounds have not been fully identified. The purpose of this study was to review literature findings on changes in food caused by the frying process....