Deep Frying Foods Increase The Risk Of Cancer
Deep frying foods, whether the foods are animal-based or plant-based, increases the risk of cancer. The consumption of deep fried foods have been linked to increased rates of breast, lung, pancreatic, oral cancers, and prostate cancer.
Heating vegetable oils, like canola, corn and soybean oil, at temperatures around 350 degrees Fahrenheit easily oxidizes the oils and leads to the formation of carcinogenic compounds like aldehydes and acrolein.
Deep frying chicken, fish, and other meats produce carcinogenic compounds that include heterocyclic amines and polycyclic aromatic hydrocarbons.
Deep frying plants can cause the formation of carcinogenic compounds like acrylamide, and the greatest concentration of acrylamide can be found in french fries in the diets of children.
Though the increased risk of cancer from consuming french fries or other fried plants is much less than that of consuming fried chicken or fried fish, its consumption still does contribute to the increased risk of cancer.
Protect your health by consuming a whole food plant-based diet or a diet high in whole plant foods. You can find the better plant foods to consume to support homeostasis on this nutritional guide based on the Dr Sebi food list.
 Z Karimi, M Jessri, A Houshiar-Rad, HR Mirzaei, B Rashidkhani. Dietary patterns and breast cancer risk among women. Public Health Nutr. 2013 7:1 – 9.
 M Stott-Miller, ML Neuhouser, JL Stanford. Consumption of deep-fried foods and risk of prostate cancer. Prostate. 2013 73(9):960 – 969.
Tags: cancer awareness