Extra Heat In The Kitchen May Increase Heart Attack Risk

Posted: Nov 5 2016, 6:16am CDT | by , Updated: Nov 5 2016, 6:27am CDT , in Latest Science News


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Extra Heat in the Kitchen may Increase Heart Attack Risk
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  • Extra Hot Temperatures in the Kitchen may Trigger a Heart Attack

It has been found that extra hot temperatures in the kitchen may trigger a heart attack.

If you plan on making a steak in a steak pan in the kitchen or flipping a burger patty, beware of the high temperatures the food is exposed to. You could be prone to suffering from heart disease, according to a new study. As for double frying something, that is an even more risky proposal.

Of course, such oily and artery-clogging foods may be bad for the heart. Yet more is at stake here than just the nutrients in the food. The temperature of the food is a vital contributor to disease.

When food is heated to a high temperature, new compounds are made in the process. Some of these are very harmful for your health. This has nothing to do with frying.

Rather it has everything to do with the temperature that is generated. At high heat, NFCs or neo-formed contaminants are created in the food. This process also creates trans fats in the food.

Furthermore, these trans fats are produced at a brisk pace which is even more dangerous. Such cuisines in which food is cooked to a high temperature may induce heart attacks. Especially South Asian people tend to prefer such cuisines, according to CNN.

These include denizens of Pakistan, Bangladesh, India, Bhutan, Maldives and Sri Lanka. They thus have a four times greater risk of heart disease than other ethnicities. In Scotland, the Pakistani population is at greatest risk since the food these people eat is cooked at very hot temperatures.

The second group which is prone to getting heart attacks are Indians. Those least likely to get a heart attack were the Chinese. It all ultimately boiled down to the way the food was prepared.

There are almost no trans fats in Chinese foods. In Indian snacks such as samosas, there are huge quantities of trans fats. Jalebis which are a fundamental part of Indian cuisine also contain a lot of trans fats. The Chinese on the contrary eat boiled foods.

Even the fried foods they eat are either lightly fried or stir-fried. Indian cooking involves deeper and longer cooking in oil inside pressure cookers. The food develops such a bunch of harmful compounds upon frying that it is a hazard to heart health.

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<a href="/latest_stories/all/all/20" rel="author">Sumayah Aamir</a>
Sumayah Aamir (Google+) has deep experience in analyzing the latest trends.




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