The thinner the fried food is, the more harmful the fried food is
Summary: Hong Kong Consumers Council and the intersection of food and security centre fry, bomb, bake to 103 little to eat acrylic amide in the samples, go on testing, found finally, acrylic amide content of the chips was 10 times higher than the French fries. One of these kind of biscuit made by starch of potato, because the volume is tiny and thin, each kilograms of acrylic amide content is up to 2600 micrograms, acrylic amide content of breakfast of cereal and kernel is relatively low, it is 16- 160 micrograms per kilogram and 10- 120 micrograms per kilogram respectively.
The food after being high-temperature and fried, such as the French fries, frying slice, deep fried pancake of steamed bun,etc. contain certain carcinogen acrylic amide, World Health Organization has warned consumers clearly at this point. Recently, the latest research that Hong Kong Consumers Council and food security centre releases is called, in all fried food, thin including the more acrylic amide, endanger the bigger to the human body. Eat the food which includes acrylic amide for a long time, even if there is not much food each time, will let people have a liking for symptoms such as sleeping, illusion and trembling,etc., mood and memory changes, and follow tip neuropathy (unable such as sweat and muscle) .
Hong Kong Consumers Council and the intersection of food and security centre fry, bomb, bake to 103 little to eat acrylic amide in the samples, go on testing, found finally, acrylic amide content of the chips was 10 times higher than the French fries. One of these kind of biscuit made by starch of potato, because the volume is tiny and thin, each kilograms of acrylic amide content is up to 2600 micrograms, acrylic amide content of breakfast of cereal and kernel is relatively low, it is 16- 160 micrograms per kilogram and 10- 120 micrograms per kilogram respectively.
The thinner the food is, the higher temperature what it accepts while frying is; The higher the temperature is, the more harmful substances produced are. It is all right for example the oil is warm to exceed 180 when the deep-fried twisted dough sticks is heated; But French fries, chrips a little thinner,etc., the oil is warm to need to exceed 200 , so will produce more acrylic amide. So comparatively speaking, deep-fried twisted dough sticks in the thin pancake with puffed fritter than crisp fritter and safe, fry steamed bun slice than thin and fragile multi-layer steamed bread safe. Except the food, some small pastry which the white collar likes, such as thin rusk, cookies will cause certain danger to the health too.
"If fry the food at home, had better cut a thin and thick and even block and must control good temperature and time. " China cook the intersection of master and WanRong Shi remind, cook the food until oil warm and lower, bomb to be light and golden yellow. And Hong Kong Consumers Council reminds, the food is stained with thick liquid of a layer of glutomate (water and proportion 1:1 of corn starch) Bomb again, acrylic amide content can be reduced by 55%- 65%.
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