What will happen if you eat too many fried eggs?

　　As long as we pay careful attention to the tables around us, it is not difficult to find that fried egg Not only is it a must-have for breakfast for many people, it can also be seen in Western-style fried steak, Western-style simple meals, and Korean meals. It is simply the first choice of side dishes in addition to the main course.

　　Eggs have high nutritional value, and fried eggs are even more delicious. But experts warn that eating fried eggs regularly will cause premature aging and other symptoms. healthy Hidden danger, the glycated protein produced by frying can cause skin Wrinkles, promotes arteriosclerosis and diabetes.

　　Glycated protein destroys collagen

　　Everyone knows that fried food can produce carcinogens such as benzopyrene, but experts say that eating fried eggs often does more harm to the human body. Studies have shown that after frying eggs, the glycated protein content will increase to more than 30 times its original value, while the glycated protein content in boiled and steamed eggs has almost no increase, and is the same as raw eggs before cooking. Studies have found that glycated proteins are closely related to human aging and damage to multiple organs.

　　According to nutritionists, in the past, it was believed that the glycated proteins in food would be consumed and decomposed after entering the human body, instead of being absorbed and causing harm. Recent studies have shown that foods with excessive glycated protein content can cause some harm to the human body. Once a large amount of glycated protein in food enters the body, the sugar will fuse with the protein to produce glycation end products, which will cause the collagen to volatilize and harden, causing wrinkles on the skin, especially for arteriosclerosis, diabetes and other diseases. disease have an impact on the occurrence and development. Studies have shown that patients with diabetes, cardiovascular disease, and kidney disease can also prevent the progression of their diseases if they strictly limit the amount of glycated protein in their diets.

　　Frying produces a large amount of glycated protein

　　Glycated protein is formed during food cooking and processing. Different cooking methods will have different glycated protein content in food. A small amount of glycated protein does not cause much harm to the human body, but it does not if consumed in large amounts. The human body will also produce some glycated proteins during metabolism, but they do not pose a hazard. If you often eat fried eggs, fried steaks, fried bacon, French fries, biscuits, bacon and other foods with relatively high glycated protein content, it will have an impact on the human body.

　　According to nutritionists, during food processing, high-temperature fried foods will increase the glycated protein content. Eggs themselves are foods with very low glycated protein content. After boiled poached eggs, the glycated protein content is 90kU/100. After butter-scrambled eggs, the glycated protein content will increase to approximately 3.7 times that of boiled poached eggs. After frying, its glycated protein content will be approximately 30.5 times that of boiled poached eggs.

　　Fresh fruits and vegetables are natural inhibitors

　　In fact, glycated proteins are commonly found in our daily foods, and the content in different foods varies greatly. Generally speaking, foods with higher fat content have more glycated protein content. For example, the content of fried steak, which is most commonly eaten in Western food, is about 111.8 times that of boiled eggs, the content of barbecued chicken skin is about 205.8 times that of boiled eggs, and the content of fried bacon is about 1028.6 times that of boiled eggs. Data shows that the content of glycated protein in carbohydrate-based foods such as staple foods and beans is relatively small. For example, the content in rice is only about 1/10 of that of boiled eggs.

　　Nutritionists remind that because vegetables, fruits and other foods are rich in antioxidants, which can inhibit the production of glycated proteins in and outside the body, eating more fresh vegetables and fruits is of great benefit to health. In addition, milk is also a food with very little glycated protein content. The glycated protein content in whole milk is about 1/18 of that of boiled eggs. For people with diabetes, special attention should be paid to reducing the intake of glycated protein. sexually transmitted diseases People, choosing such ingredients is more beneficial to health.

　　Healthy cooking principles: less oil and low temperature

　　In order to be healthy, in addition to choosing the right food, we must also pay attention to using appropriate cooking methods. According to nutritionists, in the process of food processing, if you want to effectively avoid the production of excessive glycated proteins, you must pay attention to avoid "high temperature" and "high fat". First of all, avoid high temperatures when cooking. When steaming or boiling eggs, the temperature is usually around 100°C, while the temperature of fried eggs will reach 170°C, and the temperature of frying may even reach over 200°C. This will significantly increase the glycated protein.

　　Secondly, use less oil when cooking. After a large amount of oil is oxidized, chemical substances will be produced to accelerate the production of glycated proteins. In particular, use less animal oil, because the saturated fatty acids in animal oil will produce a lot of these substances when exposed to high temperatures. For example, the glycated protein content of boiled potatoes is 17kU/100, but as long as fat is added and processed at high temperatures, its glycated protein content will increase significantly. The glycated protein content of French fries is about 89.5 times that of boiled potatoes, and the glycated protein content of crisp products such as potato chips is about 103 times that of boiled potatoes.