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Avoiding Fried Foods Reduces Cancer Risk
"Would you like fries with that?" You may want to skip fried foods the next time you eat out after seeing the research linking these foods to cancer development. Dr. Michael Greger demonstrates in the video below, (as well as the following highlighted link) how deep fried foods are associated with cancers of the breast, pancreas, lung, mouth and throat, esophagus, larynx, kidney, ovary, and the endometrial lining of the uterus. Researchers also discovered that "...eating French fries, fried chicken, fried fish, and doughnuts was associated with about a third greater odds of prostate cancer, and after stratifying for tumor aggressiveness, found even slightly stronger associations with more aggressive disease, suggesting that regular intake of deep-fried foods may contribute to progression of prostate cancer as well."
Dr. Greger explains how heating oils "...generates potentially carcinogenic compounds, and known carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons form when the muscles of chickens and fish are cooked at that temperature." Deep-fried plant foods form acrylamides, which may cause inflammation as well, resulting in cancer progression. Acrylamide is a "neurotoxic industrial chemical used in the plastics industry" which can be found in cigarette smoke and fried carbohydrates. It has been considered a "probable human carcinogen," based on the fact that it causes cancer in lab rats. French fries exceed the safety limit by 30,000%. For these reasons, fried carbohydrates such as potato chips, doughnuts and French fries should be avoided in a health-supporting diet.
Optimal nutrition is the cornerstone of prevention. From a nutritional standpoint, fried foods increase our risk factors for poor health. For more information regarding refined vegetable oils, click on the links below: