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Oncologist Warns: Fries Worse Than Smoking?
14 Jul
Summary
- Surgical oncologist warns about dangers of commercial French fries.
- Reused frying oil at high temperatures creates toxic compounds.
- These compounds increase oxidative stress and inflammation.
A health expert has cautioned parents about the significant risks associated with commercially prepared French fries, equating their potential harm to that of smoking. Dr. Vartika Vishwani, a surgical oncologist from Gurugram, shared her concerns on July 10th, emphasizing that her own child has never been given this popular snack due to its dangers.
The primary concern identified by Dr. Vishwani is not the potato itself, but the commercial practice of reusing frying oil at high temperatures to cut costs. This repeated heating drastically alters the oil's chemical composition, increasing the levels of trans fats and toxic compounds.
These harmful compounds generated from reheated oil are scientifically linked to systemic cellular damage. According to Dr. Vishwani, they are potent enough to elevate oxidative stress and inflammation within the body, posing a serious health threat.
