Editing Deep frying (section)

==Health==
{{more medical citations needed|section|date=October 2022}}
The process of deep frying food is generally detrimental to its nutritional value. The oils that foods absorb in their batter typically contain large amounts of [[saturated fat]]s and [[trans fat]]s. Consumption of large amounts of saturated and trans fats has been linked to a higher risk for some [[cancer]]s.<ref name=prostate>{{cite web|title=Study finds eating deep-fried food is associated with an increased risk of prostate cancer|url=https://www.fredhutch.org/en/news/releases/2013/01/eating-deep-fried-foods-associated-with-risk-of-prostate-cancer.html|website=fredhutch.org|date=28 January 2013|access-date=19 May 2015}}</ref>

Eating deep-fried foods has also been linked to higher [[cholesterol]] levels, [[obesity]], [[heart attacks]], and [[diabetes]].<ref name=timehealth>{{cite magazine|last1=Davis|first1=Robert|title=Health Risks of Fried Foods May Be Overblown|url=https://healthland.time.com/2013/09/24/dont-be-so-quick-to-shun-the-french-fry/|access-date=19 May 2015|magazine=Time}}</ref> Deep-fried foods cooked at certain temperatures can also contain [[acrylamide]]. This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the [[Acrylamide|acrylamides]] in burnt or well-cooked food cause cancer in humans; [[Cancer Research UK]] categorizes the idea that burnt food causes cancer as a "myth".<ref name=cruk>{{cite web |url=https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/cancer-myths/can-eating-burnt-foods-cause-cancer |publisher=Cancer Research UK |title=Can eating burnt foods cause cancer? |date=15 October 2021 }}</ref>

Additionally, fat degradation processes ([[lipid peroxidation]]) during deep frying results in the loss of nutritional value in deep-fried foods.<ref>{{cite journal|last1=Orozco-Solano|first1=M. I.|last2=Priego-Capote|first2=F.|last3=Luque de Castro|first3=M. D.|title=Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature|journal=Analytical and Bioanalytical Chemistry|date=10 May 2013|volume=405|issue=18|pages=6117–6129|doi=10.1007/s00216-013-7004-0|pmid=23657457|publisher=Springer|s2cid=883176|issn=1618-2650}}</ref>

Cooking oil that has been used for too long may in addition cause blood pressure elevation<ref>{{Citation |last=Jaarin |first=Kamsiah |title=Chapter 10 - Heated Oil and Its Effect on Health |date=2018-01-01 |work=Food Quality: Balancing Health and Disease |pages=315–337 |editor-last=Holban |editor-first=Alina Maria |url=https://www.sciencedirect.com/science/article/abs/pii/B9780128114421000109#:~:text=The%20use%20of%20repeatedly%20heated%20oil%20may%20cause%20hypertension,%20promote,and%20kidney%20structure%20and%20function. |access-date=2025-01-18 |series=Handbook of Food Bioengineering |publisher=Academic Press |isbn=978-0-12-811442-1 |last2=Masbah |first2=Norliana |last3=Kamisah |first3=Yusof |editor2-last=Grumezescu |editor2-first=Alexandru Mihai}}</ref> and vascular hypertrophy.<ref>{{cite journal |title=Chun-Yi Ng, Yusof Kamisah, Othman Faizah, & Kamsiah Jaarin, 2013 Recycled Deep-frying Oil Causes Blood Pressure Elevation and Vascular Hypertrophy in Sprague-Dawley Rats 1(1) : 2-6 |url=http://spaj.ukm.my/fper/index.php/rumes/article/download/22/14 |url-status=dead |archive-url=https://web.archive.org/web/20161009181256/http://spaj.ukm.my/fper/index.php/rumes/article/download/22/14 |archive-date=9 October 2016}}</ref>

[[Trans fat|Trans fats]] are used in shortenings for deep-frying in restaurants, as they can be used for longer than most conventional oils before becoming rancid. In the early 21st century, non-hydrogenated vegetable oils that have lifespans exceeding that of the frying shortenings became available.<ref>{{cite web|last=NYC Board of Health |title=Board of Health Approves Regulation to Phase Out Artificial Trans Fat: FAQ |url=http://www.nyc.gov/html/doh/html/cardio/cardio-transfat-healthcode-faq.shtml#7 |access-date=7 January 2007 |url-status=dead |archive-url=https://web.archive.org/web/20061006022908/http://www.nyc.gov/html/doh/html/cardio/cardio-transfat-healthcode-faq.shtml |archive-date=6 October 2006}}</ref> As fast-food chains routinely use different fats in different locations, trans fat levels in fast food can have large variations.<ref>{{cite news|title=What's in that french fry? Fat varies by city|work=[[NBC News]]|date=12 April 2006|url=http://www.nbcnews.com/id/12287818|archive-url=https://web.archive.org/web/20151017191934/http://www.nbcnews.com/id/12287818/|url-status=dead|archive-date=17 October 2015|access-date=7 January 2007}} AP story concerning {{cite journal | pmid = 16611965 | doi=10.1056/NEJMc052959 | volume=354 | title=High levels of industrially produced trans fat in popular fast foods | date=April 2006 | journal=N. Engl. J. Med. | pages=1650–2 | last1 = Stender | first1 = S | last2 = Dyerberg | first2 = J | last3 = Astrup | first3 = A| issue=15 | doi-access=free }}</ref> The amount of trans fat that is formed during frying appears to increase with frying temperature, frying time, oil oxidation, and oil reuse.<ref>{{cite journal |last1=Bhardwaj |first1=Swati |last2=Passi |first2=Santosh Jain |last3=Misra |first3=Anoop |last4=Pant |first4=Kamal K. |last5=Anwar |first5=Khalid |last6=Pandey |first6=R. M. |last7=Kardam |first7=Vikas |title=Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation |journal=Food Chemistry |date=1 December 2016 |volume=212 |pages=663–670 |doi=10.1016/j.foodchem.2016.06.021 |pmid=27374582 |url=https://www.sciencedirect.com/science/article/abs/pii/S0308814616309141 |access-date=2 March 2021|url-access=subscription }}</ref>

Some studies have found that deep frying in olive and sunflower oils has been found to be less of a detriment to health and in some cases have positive effects on [[insulin]] levels.<ref name=timehealth /> Oil can be reused a few times after original use after straining out solids.<ref name="SomeGoodDeepFriedNYTimesTAFI"/> However, excessive use of the same oil can cause it to break down and release compounds into the food that may be carcinogenic, affect liver health, or influence the body's ability to absorb vitamins.<!--<ref name="Ogilvie 2014">--> Some European countries have set public health standards for the safety of frying oil.<ref name="Ogilvie 2014">{{cite web | last=Ogilvie | first=Megan | title=Deep fried food may be worse for you than you think | website=The Toronto Star | date=10 October 2014 | url=https://www.thestar.com/life/2014/10/10/deep_fried_food_may_be_worse_for_you_than_you_think.html | access-date=23 May 2015}}</ref>