"Is that French fries okay? ~ Poofa Free Series ”

In the current New Normal, small and medium-sized enterprises and privately owned restaurants are all closed.

On the other hand, what is in a state of humor is the belongings of “they” such as Amazon and fast food restaurants.

By the way, the classic fast food restaurant is French fries.

In the UK, the first Fish and Chip Shop to offer French fries is said to date back to 1860.

In Japan, it is just the end of the Edo period (such as the strangeness outside Sakurada Gate).

In recent fast foods, soybean oil, safflower oil, and rapeseed oil are used for the vegetable oil used for this French fries, that is, poufa.

A British study investigating how dangerous French fries in this fast food restaurant are reported (“Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants. Front Nutr. 2021; 8: 620952).

Why are French fries dangerous?

This is because high temperature treatment of poufa (even oleic acid) produces a large amount of carcinogens called aldehydes (lipid oxidation products (LOPs)).

Just passing by a fast food restaurant or a pub with a lot of fried food has a bad smell that makes you feel sick, but that bad smell is aldehyde itself.

Hepatobiliary Surg Nutr. 2018 Aug; Chronic non-communicable disease risks presented by lipid oxidation products in fried foods. 7 (4): 305-312).

A large amount of aldehyde was found in the French fries of the fast food restaurant we investigated this time.

This is because the aldehydes generated in the oxidized oil are transferred to the potatoes.

Notably in this paper, not a few highly toxic heavy metals such as iron, aluminum, lead and cadmium were detected in addition to aldehydes.

The presence of these heavy metals accelerates the lipid peroxidation reaction of Pufa and produces large amounts of aldehydes.

In this study, we draw the wrong conclusion from the result that the higher the amount of these heavy metals, the lower the amount of aldehyde.

When there are many heavy metals, a large amount of aldehydes are generated from Pufa, but these aldehydes are characterized by being extremely reactive.

It rapidly binds to and denatures potato amino acids and genes.

Therefore, the free aldehyde concentration is only low.

We speculate in this paper that these heavy metals are derived from oil, but now no one, including food from drinking water, is uncontaminated with heavy metals.

Compared to the past, modern French fries are so dangerous that they are incomparable (^ _−) − ☆.