If you’re a fan of a well-seared steak or a crisp fried samosa, you may need to pace yourself, as a new study has found that you could be increasing your risk of heart disease.
Like the crunch of something double-fried? That’s even worse.
“When food is heated up to a high temperature, new compounds are created, and some of them are known to be harmful to health,” said Raj Bhopal, professor of public health at the University of Edinburgh, who led the research. “This is not to do with frying. … it’s more to do with the cooking process, with the temperature.”
When foods are cooked at high temperatures, they release chemicals known as neo-formed contaminants, or NFCs. This group includes trans-fatty acids — or trans fats — that are known to increase the risk of heart disease. “When the temperature is high, (trans fats) are produced at a very high rate,” Bhopal said.