Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption
Anish Dangal, Reza Tahergorabi, Dev Raj Acharya, Prekshya Timsina, Kishor Rai, Sangam Dahal, Priti Acharya, Angelo Maria Giuffrè
Abstract
Abstract Deep-fat frying is a widely discussed topic globally in the field of food processing due to the growing consumer demand. These foods are known for their appealing outer appearance, crispy texture, and rich taste. The increased consumption of deep-fat fried foods has raised concerns regarding potential health issues, as they are often high in calories and may contain unfavorable compounds formed during the process of deep frying. This review aims to provide an overview of previous studies examining the physical, chemical, and nutritional changes that occur in fried foods, the mechanisms of fat uptake during frying, and the health implications associated with the consumption of these foods. This increasing rate in consumption has been linked to various adverse health conditions. There has been a significant research focus on reducing the fat content in deep fried foods, particularly investigating the process of fat uptake during deep-fat frying. It is crucial to increase consumer awareness regarding the potential problems arising from excessive intake of deep-fat fried foods. Furthermore, further studies are needed to meet the rising demand for deep-fat fried foods while minimizing the impact on health and preserving their desirable taste. Graphical abstract