Document Detail


Nutrient losses and gains during frying: a review.
MedLine Citation:
PMID:  9713586     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Recent consumer interest in 'healthy eating' has raised awareness to limit the consumption of fat and fatty foods. What are the relative nutritional advantages and disadvantages of consuming fried foods? Are all fried foods bad for you? A review on macro- and micronutrients losses and gains during frying is presented here. Frying has little or no impact on the protein or mineral content of fried food, whereas the dietary fibre content of potatoes is increased after frying due to the formation of resistant starch. Moreover, the high temperature and short transit time of the frying process cause less loss of heat labile vitamins than other types of cooking. For example, vitamin C concentrations of French fried potatoes are as high as in raw potatoes, and thiamine is well retained in fried potato products as well as in fried pork meat. The nutritive value of the frying media is also important to take into consideration and therefore losses of nutrients from the frying oil are also discussed. Although some unsaturated fatty acids and antioxidant vitamins are lost due to oxidation, fried foods are generally a good source of vitamin E. It is true that some fat is inevitably taken up by the food being fried, contributing to an increased energy density. However, this also results in highly palatable foods with a high nutritional content. It is concluded that fried foods certainly have a place in our diets.
Authors:
L Fillion; C J Henry
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  49     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  1998 Mar 
Date Detail:
Created Date:  1998-08-27     Completed Date:  1998-08-27     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  157-68     Citation Subset:  IM    
Affiliation:
School of Biological and Molecular Sciences, Oxford Brookes University, Headington, UK.
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MeSH Terms
Descriptor/Qualifier:
Diet
Dietary Carbohydrates
Dietary Fats / administration & dosage
Dietary Fats, Unsaturated
Dietary Proteins
Food Handling / methods*
Hot Temperature
Humans
Micronutrients
Nutritional Physiological Phenomena*
Nutritive Value
Chemical
Reg. No./Substance:
0/Dietary Carbohydrates; 0/Dietary Fats; 0/Dietary Fats, Unsaturated; 0/Dietary Proteins; 0/Micronutrients

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