Why Frying Food Is Unhealthy

Eating fried foods is unhealthy and may increase your risk for chronic diseases. The USDA Dietary Guidelines recommends you eat nutrient-dense foods and avoid processed and fried foods that are often high in unhealthy fats and calories. Fried foods also contain unhealthy substances, such as acrylamides and advanced glycation end products. Consult your nutritionist about healthy alternatives to frying food.

Increased Risk of Heart Disease

Fast food restaurants and other eateries often use trans fats for frying foods. Trans fat are more stable and less costly than vegetable oils, which can quickly break down, become oxidized and form toxic chemicals. Nonetheless, trans fats are hydrogenated vegetable oils that are solid at room temperature, yet can clog your arteries are increase your risk of cardiovascular disease, including coronary heart disease, heart attack and death. Furthermore, trans fats can deplete your levels of HDL cholesterol, the good cholesterol. Research by scientists at the National Institute of Public Health and the Environment in Bilthoven, The Netherlands and published in "Lancet" in 2001 conducted a 10-year epidemiological study and discovered that a high intake of trans fatty acids increases the risk of coronary heart disease.

Excess Calories

Frying foods increases the amount of calories in the food product. All types of oils and fats that you can fry foods in contribute 9 calories per g. Eating fried foods is associated with increased risk of obesity, according to research by scientists at the University of Autonoma of Madrid in Spain and published in the "American Journal of Clinical Nutrition" in 2007. Obesity is a risk factor for development of type 2 diabetes, a chronic condition characterized by insulin resistance and high blood sugar.

Acrylamide

Frying foods, particularly carbohydrates, such as potatoes, can form acrylamides, a substance that may increase your risk of cancer and nerve damage. When exposed to heat, sugars and an amino acid called asparagine which are both present in potatoes react and form acrylamides. Research by scientists at the University of Mersin in Turkey and published in the "Journal of Food Science" in 2010 found that acrylamide levels of potato chips increase with frying temperature. The scientists compared acrylamide levels between frying and baking and discovered that at temperatures of 180 degree C and higher, acrylamide levels from frying exceed the levels from baking.

Advanced Glycation End Products

Advanced glycation end products are harmful substances that results from cooking foods at high temperatures. Frying animal products causes advanced glycation end products which can increase your risk of diabetes and cardiovascular disease, according to research by scientists at Mount Sinai School of Medicine in New York City and published in the "Journal of the American Dietetic Association" in 2010. Research by scientists at Johns Hopkins University School of Medicine in Baltimore, Maryland and published in the "Journals of Gerontology. Series A, Biological Sciences and Medical Sciences" in 2010 reports advanced glycation end products cause widespread damage throughout the body, including tissue inflammation.