The crispy and deep-fried foods look simple, but the processing process is very complicated. When fried at high temperatures, spices, additives, preservatives, fragrances and artificial colors are mixed, when eaten, the liver has to work harder and can be harmful to the digestive system and blood vessels in the long run.
These dishes often contain trans fats and acrylamide - these are substances that the World Health Organization has warned. Acrylamide is a natural substance formed when cooked with starchy foods at high temperatures and has the risk of neurotoxining, increasing the risk of cancer.
In addition, fried foods contain a lot of calories. The body not only does not receive useful energy but also has to consume more energy to process these substances.
Even if eaten less but regularly, crispy and bloated fried foods can still increase the risk of fatty liver. This disease often has no symptoms in the early stages, but can later progress to cirrhosis or liver cancer.
In addition to harming the liver, fried foods are also a major risk to the cardiovascular system. Eating a lot of fat and salt for a long time can easily cause blood fat to increase and high blood pressure, thereby increasing the risk of heart attack and stroke. This is especially worrying for middle-aged and elderly people - a group with a decreasing metabolic rate.
