Cardiologists Say This Popular Cooking Method May Be Worse for Your Arteries Than Butter
AOL.com • • health
Key Points:
- Cardiologists warn that deep-frying food produces oxidized LDL particles, which accelerate plaque buildup in arteries, increasing the risk of heart attack and stroke.
- A 2021 study found that regular consumption of fried foods raises the risk of coronary heart disease by over 20%, heart failure by 37%, and stroke by 37%.
- Deep-frying alters the nutritional profile of foods by increasing harmful trans fats and oxidation products, especially when using oils high in polyunsaturated fats heated repeatedly.
- Experts recommend moderating deep-fried food intake and suggest healthier cooking methods like air frying, sautéing at low heat, and baking to maintain nutrient quality and reduce artery damage.
- Small dietary changes, such as swapping deep-f
