In a study with the US National Library of Medicine National Institutes of Health, fried food consumption and how it affects cardiovascular health was analysed.
The study noted: “Fried food consumption and its effects on cardiovascular disease are still subjects of debate.
“Diet and nutrition play a key role in the promotion and maintenance of good health, as they are important modifiable risk factors for chronic diseases.
“Heating causes oxidative and thermal degradation, resulting in the formation of oxidised and polymerised compounds with higher polarity and, thus, modifying the nutritional properties of dietary fat and fried food.
“The World Health Organisation (WHO) recommends limiting the consumption of saturated and trans-fats (hydrogenated fats), sugars and salt in the diet, which are often found in snacks, processed foods and drink.”