Thursday, 9 April 2015


          Why Fried Foods Enhances The Risk Of Heart Diseases



Recent studies have shown that eating more fried foods can lead to increased risk of Heart diseases. According to research, people who ate fried foods at least once per week had a greater tendency to get heart diseases and the risk increases as the frequency of fried foods consumption increases.

Fried foods usually contain partially hydrogenated oils or trans fats along with saturated fat. Transfats tends to raise total cholesterol and LDL (bad) cholesterol levels and lowers HDL(good) cholesterol levels, which contributes to an increased risk for heart diseases.

On the other hand, transfats prevents the synthesis of prostacyclin which is necessary for blood flowing.When arteries cannot produce prostacyclin that causes formation of blood clots and it may leads to sudden death.

Transfats are usually formed by repeated heating of oils basically in commercial setups. Eating fried foods away from home where frying oil may not be fresh posed the greatest risk. With each reuse, oil becomes more degraded and more gets absorbed into food that contributes to weight gain, increases LDL(bad)cholesterol levels and high blood pressure which are the risk factors for heart diseases.

Popularly available oils like soybean, corn and sunflower have greater tendency to produce transfats upon repeated heating compared to age old ground nut oil and till oil which have less tendency to form transfats.


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