Dr. Luigi Laino
Publication date: January 21, 2013
Last update: February 15, 2021

From the world of the Internet, more than from scientific literature, we learn of a recent Italian study that “promotes” fried potatoes cooked in extra virgin olive oil. Research shows that 100 grams of good quality potato chips fried in a domestic deep fryer at a temperature of 180-200 ° C for a time of 7-8 minutes, are able to release 3-8 mg of antioxidants. This study has generated many articles on the “victory” of French fries against aging, against disease, in favor of long life and so on.

French fries are bad
In reality, the scholars’ objective would be to denote some nutritional values ​​of french fries useful for the body with respect to this cooked food, and not necessarily to its absolute health properties.
On the other hand, there is a vast international scientific bibliography that warns the general population about this type of eating habits and their risks.
The content of this short news therefore intends to focus on a fundamental concept: if fried, chips are bad and, like any food cooked in this way, their consumption must be limited to a minimum.

Because fried food is not good for you
All fried foods (and let’s talk about the organoleptically good ones) have very high caloric levels compared to weight and always contain molecules that are difficult to metabolize (and, yes, french fries make you fat).
The not good fried foods or those born from mixed oils especially reused, when not cooked with poor oils or soaked with oil that has passed the ” smoke point ” (and no one could put their hand on the fire compared to what you eat outside from the home, as often happens for the consumption of french fries and the like) are instead even capable of generating toxic molecules and probably harmful to the body, such as acrolein, a substance recognized as carcinogenic and also present in cigarette smoke.

What is a good fried food
? The best steps to follow are simple:

  • always fry with extra virgin olive oil: among all oils, extra virgin olive oil is recognized as having favorable nutrients for the human body such as antioxidant phenols and antioxidant vitamins;
  • avoid the smoke point: there is a particular moment during frying that can trigger the smoke process. At this moment the fried food will no longer be healthy as it will be enriched with potentially toxic substances for the organism; in olive oil the smoke point fluctuates between 190 ° C and 240 °;
  • frying food for a short time: for the same concept of reducing the exposure time of the food to the risks of toxic enrichments;
  • but, above all, to fry and consume fried as little as possible.

Fried foods (and therefore also the delicious fried potato chips) must be relegated to the apex of the food pyramid or to the last place together with sweets, fermented cheeses and alcohol.
Following the rules of common sense (and above all, reading critically what the mass media offer us every day) and consulting with your trusted doctor, will help us win in the fight against metabolic diseases and neoplasms favored by toxic food products. and consumption.

16 comments

# 1

Great news!
This update is very timely after the publication of the Italian study conducted by the Faculty of Agriculture of Naples on “chips that would contain phenolic antioxidant substances” (!!!), while the dosage of acrylamide produced by combustion is missing from the “account”.
Acrylamide is included in the table of carcinogenic elements according to the CIRC in group 2 A of “probably carcinogens” (together with inorganic lead, high temperature frying, nitrates, nitrites, UVA, UBC and UVC radiation, arsenic-free insecticides, androgens … .)
The Italian study is … a “discovery of hot oil” (^ ___ ^)
It is well known that the choice of oil is fundamental, in addition to cooking temperatures and cooking tools, in determining the development of carcinogens, but this is true for all foods and not just for chips. And it has long been known that cooking with rapeseed, perilla and hemp seed oil increases the risk of lung cancer by 65% ​​compared to olive oil, while among seed oils, peanut oil is the least dangerous.
The results of the Italian study, on the other hand, do not at all authorize, as it is suggested on the Internet, that potato chips can be acquitted.
We discussed it at length on (# 355)
https://www.medicitalia.it/blog/oncologia-medica/2253-fermi-tutti-la-dieta-anticancro-si-rimangia-le-regole.html
and
http://www.senosalvo.com/vero_falso_dieta.htm
in reference to the report
(FSSA “Acrylamide: information point n.2, 2003 www.afssa.fr/Documents/RCCP2sa0300.pdf) based on the data obtained by examining two hundred samples of products of the agri-food industry.
This in France and at the same time the study was conducted in Canada.
• Coffee products and substitutes ________485 (average acrylamide content in mg / kg)
• Salty snaks ______________________428
• French fries and chips______________395
• Biscuits and pastries _________________191
• Breakfast
cereals________________127 • Bread and crackers__________________91
• Chocolate bars________________75
• Baby food products _______ 41
• Dairy products___________________________13
. It is quite impressive to know that here we are talking about an average acrylamide content, which means that if we blindly swallow some products (especially potato chips) we risk an over dose of acrylamide up to 2600 mg / kg and for the same (believed by many ideal for a healthy diet) honey cereals about 410 mg / kg and coffee-based products (according to Khayat especially those made in Switzerland but I have not found the source) can have an acrylamide content of up to 1000 mg / kg.
It being understood that the use of oil, but not only oil, is one of the main factors for the release of carcinogens during combustion. In this sense, the Italian study has its confirmation utility.

# 2

Thanks Salvo, for the compliments and the great integration.

# 3

Very useful this news thanks.
One question: non-olive oils (soybean, corn, etc.) and those specially packaged “for frying” are always (if possible) to be avoided for frying

# 4

The best oil for frying as the news confirms is l extra virgin olive oil
As an alternative, as well as Unless confirmed, peanut oil is preferred.
The problem, however, lies above all in the variability of the smoke point which not only changes from oil to oil but also from types of oils coming from the same seeds: the variables reside in the presence or absence of refining and in the content of fatty acids contained.
For example, an olive oil with 0.04% of fatty acids has a smoke point of 230 * C while at 1% we are at 160 * C
Not only that: there are many variables: the type of cooking vessel (diameter inversely proportional to smoke point); also the presence of water, mono and diglyceride bacteria can lower the PF.
Greetings

# 5

@ A.Raggi
In addition to the widely expressed reasons for the choice (smoke point, etc.) it is definitely preferable to take with fried food an oil that is born as Extra Virgin and not an inert fat of an undefined composition.

# 6

# 7

# 8

User 366XXX
December 22, 2014

It is always a pleasure to read your discussions (done by competent professionals)
I would like to ask you a great courtesy. Do you have any biblographic references or research papers that deal with the smoke point of oil.

I ask you because in my blog (under construction) I am writing an article on the smoke point of oil: http: //www.mangioconsapendente. en / frying-the-hard-choice-of-oil /
I believe that my article is still full of gaps and also needs to be supplemented with bibliographic references.
I really want to write a good article because on the internet I have found so many cialtronerie on the subject. Even Dario Bressanini, in his blog much followed by him, recommends the Canola oil to the detriment of the EVO !!

# 9

User 348XXX
March 20, 2015

Fried foods are tasty, but they are bad in any case, regardless of the oil used

# 10

User 366XXX
March 20, 2015

In the end, I recovered three books on frying and found some paper of Research so I wrote a more complete article.
In no case have I found a food professional who absolutely rejects frying. So I would say that it is wrong to say that fried food is bad in any case.

# 11

User 366XXX
20 March 2015

# 12

User 348XXX
20 March 2015

We need to ask our stomach and liver if they can better digest a fried potato or a boiled one

# 13

User 366XXX
20 March 2015

obviously a fried potato! Joke!!
However, I have read dozens of nutritionist books and none have written to avoid fried food, rather than reduce consumption to a minimum as in the case of this article. Then it is clear that every individual and if and maybe there are people who can just hurt.
For example, I fry myself much less than once a month, with the Coratina extra virgin olive oil that my father produces, very rich in antioxidants that delay its degradation. Well, I can’t say that it hurts me regardless, since I’m thin, I do (little) sport, I have a very varied diet rich in seasonal fruit and vegetables, I digest frying without any problem and what is not a small thing, I gives a sense of total fulfillment;).
In my opinion, therefore, every individual and if and every food must be evaluated according to a specific context, this is why nutritionists exist.

# 14

User 348XXX
March 20, 2015

Dear user 366798, called “inter nos”: yesterday, being the feast of San Giuseppe, I “shot” myself a nice beignet (of the right proportions) of San Giuseppe (which is fried) and, in the evening in a restaurant, some fried cod in Roman-style batter. clear, you can do it once, not every day

# 15

I agree. A fried (well done, well absorbed and produced with extra virgin olive oil that never exceeds the smoke point) every now and then, you can. In healthy subjects it may also slightly increase the basal metabolic rate. Thinking about yesterday’s beignet of San Giuseppe, I would almost say .. it “must” …;) (!) The next day we go back to good diets and, always, to moderate physical activity!

# 16

User 348XXX
March 21, 2015

Then, Dr. Laino, I am one who does not lack appetite. I don’t binge, but, when I’m hungry, I’d even eat a Christian! but I love good food and, being a Roman, a traditional Roman cuisine (not revisited!) – which is certainly not very light and

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