However, experts warn that some processing methods can generate harmful substances, affecting the liver and kidneys if consumed regularly.
Frying in oil, increasing the burden on the liver
According to Harvard T.H. Chan School of Public Health, frying food at high temperatures can change the structure of fat, creating compounds that are not good for health. These substances, when introduced into the body, will be processed by the liver, which in the long run can increase metabolic pressure and the risk of lipid disorders.
In addition, fried foods often contain a lot of saturated fat, which can contribute to increased cholesterol and affect cardiovascular and kidney function.
Baking at high temperatures - risk of toxic substances
According to the US National Cancer Institute, when grilling meat or fish at high temperatures, especially over direct fire, compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) can form. These are substances that are recorded to cause cell damage and are metabolized by the liver into toxic substances.
Long-term exposure to these compounds can affect the liver, and at the same time create additional burden on the kidneys during excretion.
Experts emphasize that fish itself is a good food, but the processing method plays a decisive role. Abusing fried and grilled dishes at high temperatures not only loses nutritional value but also poses potential health risks.
To protect the liver and kidneys, you should prioritize processing methods such as steaming, boiling or cooking soup. At the same time, limit eating fried and grilled fish too often and avoid using oil that has been fried many times.
