Fillion L, Henry C J
School of Biological and Molecular Sciences, Oxford Brookes University, Headington, UK.
Int J Food Sci Nutr. 1998 Mar;49(2):157-68. doi: 10.3109/09637489809089395.
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.
近期消费者对“健康饮食”的关注提高了人们限制脂肪及高脂食品摄入量的意识。食用油炸食品相对的营养优缺点有哪些？所有油炸食品都对健康有害吗？本文对油炸过程中宏量营养素和微量营养素的增减情况进行综述。油炸对油炸食品的蛋白质或矿物质含量几乎没有影响，而油炸后土豆中的膳食纤维含量因抗性淀粉的形成而增加。此外，油炸过程的高温和短停留时间导致比其他烹饪方式更少的热敏性维生素损失。例如，炸薯条中的维生素C含量与生土豆一样高，硫胺素在油炸土豆制品以及炸猪肉中也能很好地保留。油炸介质的营养价值也很重要，因此也会讨论油炸油中的营养成分损失。虽然一些不饱和脂肪酸和抗氧化维生素会因氧化而损失，但油炸食品总体上是维生素E的良好来源。确实，油炸食品不可避免地会吸收一些脂肪，导致能量密度增加。然而，这也造就了营养丰富且美味可口的食品。得出的结论是，油炸食品在我们的饮食中肯定占有一席之地。
