Food and health composition 300-500

After the food is fried, the color, smell and taste are improved, which makes people's appetite increase greatly. Spring rolls, fried dough sticks, fried dumplings, fried fish, fried shrimp, etc. They are all regular dishes in restaurants, canteens and even family tables. In food stalls and night markets, oil pans are essential. Fish, meat, tofu, potatoes, apples and bananas can all be fried in the pot. But from the point of view of nutrition, it is not advisable to eat fried food too much for a long time. Fried food not only has low nutritional value, but also contains toxic and harmful substances that are extremely harmful to human health. Frying means that food is cooked in boiling oil with high heat, and the oil temperature used is usually between 150-300℃. At such a high temperature, the nutrients are quickly destroyed. Vitamin C almost disappeared, vitamin B2 and nicotinic acid lost more than half, essential fatty acids in oils and fats lost a lot, and the digestion and absorption rate of protein decreased greatly. Compared with the original food, the nutritional value of fried food is not as good as 1/3. However, the loss of nutritional value is only a small part of the harm of fried food, and another important factor comes from toxic and harmful substances that pose a great threat to human health. Toughness of polycyclic aromatic hydrocarbons: fried food is processed by high temperature frying. Incomplete combustion of organic matter will produce polycyclic aromatic hydrocarbons, represented by 3,4-benzopyrene. 3,4-benzopyrene is contained in the oil fume produced by cooking oil under the action of high temperature. After food is fried, it stays in the thick oil smoke environment for too long, or the oil used for frying food is easily polluted by 3,4-benzopyrene because it is not changed for a long time. It is conceivable that eating this fried food for a long time will do harm to human body. Benzopyrene is an organic compound with obvious carcinogenic effect, which easily leads to malignant tumors such as lung cancer and gastric cancer, not only polluting the atmosphere, but also endangering human health. Experiments show that the tumor will grow in this position after 40 days after benzopyrene is applied to the rabbit's ear. Every time the content of benzopyrene in human living environment increases by 1%, the mortality rate of lung cancer increases by 5%. However, if you often eat fried and grilled foods contaminated with benzopyrene, carcinogens will accumulate in the body and increase the risk of malignant tumors. Acrylamide: Studies show that foods with high starch content, such as potatoes, biscuits, bread, cereal, etc., are easy to produce a carcinogen-acrylamide after frying, frying and baking at high temperature (120℃), and its content will increase with the increase of temperature. Acrylamide is a possible carcinogen in human body. Epidemiological observation shows that long-term low-dose exposure to acrylamide can cause drowsiness, mood and memory changes, hallucinations and tremors. Many kinds of fried starch foods, including French fries, contain a lot of acrylamide. For example, the acrylamide content in 1000 grams of French fries is about 400 micrograms, and the World Health Organization (WHO) recommends that the daily acrylamide intake of each adult should not exceed 1 microgram. In addition, after oil is fried at high temperature for 10 minutes, it can change obviously, the color becomes darker, the viscosity increases, and smoke and bubbles are produced. This shows that the oil has deteriorated and can no longer be used. When oil is used repeatedly, its nutrients are completely destroyed, and fatty acids undergo thermal cracking, thermal oxidation and thermal polymerization, which will produce harmful organic substances such as n-alkanes, monoolefins, phenols and ketones. Animal experiments show that repeated use of edible oil will shorten the life span of Drosophila melanogaster by more than 30%, increase the infertility rate of Drosophila melanogaster and have obvious carcinogenicity. To avoid toxic and harmful substances in fried food, the most important thing is to improve food cooking methods and eating habits. Change the eating habits of fried and high-fat foods. Fried food is high in calories, oil and oxidant, which can easily lead to obesity, hyperlipidemia, coronary heart disease and cancer. The oil temperature of fried food should be strictly controlled, preferably around 150℃, and the fire should not be too big. When the oil temperature exceeds 200℃, the frying time shall not exceed 2 minutes; Fried food should not be eaten more than once, nor should it be eaten often; Don't expose fried food to the sun for a long time. The longer the exposure time, the more carcinogens in food. If fried food cannot be cooked at one time, it should not be stored for a long time, and it should be handled in time. Eat more vegetables and fruits. Experts recently found that the use of flavonoids can greatly reduce the formation of acrylamide in the process of making fried products. They added a small amount of flavonoids to French fries and found that acrylamide produced during frying was reduced by 50%. Flavonoids are widely distributed in various yellow-green vegetables and fruits. In recent years, developed countries such as the west have shown a trend of reducing the intake of fried food. However, in China, the types and consumption of fried foods have increased significantly. In view of the possible harm, it is better to eat less fried food.