油炸食品越薄越有害

• 作 者: 宋映辉
• 出 处: 黑龙江粮食
• 发表日期: 2006年06期
• 关键词: 油炸食品 薯片 高脂肪食物 丙烯酰胺 高血压 炸薯条 矿物质 饼干 解毒能力 高血脂

调查发现,油炸食品越薄越有害。因为,食物越薄,它在油炸时接受的温度就越高;温度越高,产生的有害物质如丙烯酰胺等就越多。薯片的丙烯酰胺含量就比薯条高10倍。长期低剂量食用含丙烯酰胺食品后,人会出现嗜睡、情绪与记忆改变、产生幻觉和震颤等症状,并伴随末梢神经病。除了炸薯

The survey found that the more thin the more harmful fried foods. Because, the thinner the food, the higher the temperature it is exposed to frying; the higher the temperature, the more harmful substances such as acrylamide are produced. Potato chips have 10 times more acrylamide than French fries. Long-term low-dose food containing acrylamide foods, people will appear drowsiness, emotional and memory changes, resulting in hallucinations and tremor and other symptoms, accompanied by peripheral neuropathy. In addition to the potato