据中央电视台《是真的吗》栏目报道,如果煎炸油反复使用3次,致癌物最高增加10倍。油炸食品香酥可口,作为小吃货肯定都爱它。同学们心里肯定都在犯嘀咕了,这样说来油炸食品以后不能吃了,这是真的吗?脂肪在氧化酸败过程中会产生醛、酮、酸类物质,其中含潜在致癌物丙二醛。这个东西就是刚才所说的致癌物的主角。随着煎炸时间延长,丙二醛含量会逐渐上升。其实就算不煎 According to the CCTV “Is it true” column report, if the frying oil is used repeatedly 3 times, the maximum increase of 10 times carcinogens. Crisp and delicious fried food, surely love it as a snack bar. Students are sure to make my heart whispered, so to say after the fried food can not eat, is it true? Fat in the oxidation of rancidity process will produce aldehydes, ketones, acids, including potential carcinogens propane two aldehyde. This thing is just the protagonist of the carcinogen said. As the frying time prolongs, MDA content will gradually increase. In fact, even if not fried