Department of Nutritional Sciences, University of Vienna, AT-1090 Vienna, Austria.
Int J Vitam Nutr Res. 2012 Jun;82(3):163-7. doi: 10.1024/0300-9831/a000107.
The interactions between frying fat and fried foods are of great relevance for the nutritional quality of the final product. In particular, the amount of fat taken up can be positively influenced at the industrial but also at the household level by different pre- and post-frying conditions. The fat uptake during the frying process can also lead to a complete different fatty acid pattern of the product. The change is always towards the predominant fatty acids in the frying fat, which can be beneficial when replacing saturated fatty acids with monounsaturated fatty acids and polyunsaturated fatty acids, but can also be of disadvantage in the case of fish, when the initial content of n-3 fatty acids is significantly reduced. This has also to be considered for nutritional calculation so as not to misrepresent the nutrient composition of the fried product. There have been positive developments in producing frying fats which are low in trans-fatty acids, and fried products low in heat-induced compounds which can address toxicological concerns such as acrylamide formation.
油炸脂肪和油炸食品之间的相互作用对最终产品的营养价值有很大的影响。特别是，通过不同的油炸前和油炸后条件，可以在工业和家庭层面上积极影响脂肪的吸收量。在油炸过程中吸收的脂肪也会导致产品中完全不同的脂肪酸模式。这种变化总是朝着油炸脂肪中主要脂肪酸的方向发展，当用单不饱和脂肪酸和多不饱和脂肪酸替代饱和脂肪酸时，这是有益的，但当涉及到鱼类时，由于初始 n-3 脂肪酸的含量显著降低，这也可能是不利的。在进行营养计算时，这一点也必须考虑在内，以免错误地描述油炸产品的营养成分。在生产反式脂肪酸含量低的油炸脂肪和热诱导化合物含量低的油炸产品方面已经取得了积极的进展，这些产品可以解决丙烯酰胺形成等毒理学问题。
