Too Much Heat In The Kitchen Increases Heart Disease Risk – Researchers
By Chioma Umeha The warning, steer clear of deep-fried and oily foods because the extra oil is bad for the heart as well as waistlines is not new. But, a new study, published Wednesday in the journal Nutrition, shows that it may be the temperature we are cooking food at that is the real problem, not the amount of oil we are using. “When food is heated up to a high temperature, new compounds are created, and some of them are known to be harmful to health,” said Raj Bhopal, professor of public health at the University of Edinburgh, who led the research. “This is not to do with frying. … it is more to do with the cooking process, with the temperature.” When foods are cooked at high temperatures, they release chemicals known as neo-formed contaminants, or NFCs. This group includes trans-fatty acids – or trans fats – that are known to increase the risk of heart disease. Cooking food at extremely high temperatures releases harmful chemicals. Trans fats and other chemi