25 videos

Topic summary contributed by volunteer(s): Paul

Frying (along with grilling, roasting, and barbequing) beef, pork, poultry, and fish creates heterocyclic amines, which may be carcinogenic. Deep frying foods can also create volatile toxins, which may pose a respiratory risk, and neurotoxins that may be linked to hand tremors. Even just the vapors of frying bacon contain the potent carcinogen nitrosamine.

Frying potatoes to make French fries and potato chips (and even frying sweet potatoes) may create acrylamide, which is a known carcinogen. Frying foods also adds a lot of relatively empty calories.

The information on this page has been compiled from the research presented in the videos listed. Sources for each video can be found by going to the video’s page and clicking on the Sources Cited tab.

All Videos for Frying

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