Physıcal and Chemıcal Changes In Fryıng Procedure and Its Effect On Health

Abstract

Physical and chemical changes a re occurred in foods and oil during frying procedure while fat content and energy value of food increase; protein, vitamin and mineral losses are occurred. Also fried foods have mutagenic effects, too. In addition, it was indicated that monomer, dimer derivatives and polimers, which have increased in oil during oxidation may cause tum or induction in experimental animals. It is( suggested that if oil was used again and again, carcinogenic effects would be increased.