Health claims associated with frozen deep fried snacks

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Frozen deep fried snacks-Health claims

Frozen deep-fried snacks have been linked to the following health risks: obesity, heart disease, diabetes, and cancer. The health risks may be caused by a combination of the types of food, the methods of cooking, and frozen food packaging. There are no available studies on frozen deep-fried snacks only Instead, the gathered information details frozen food health risks, fried food health risks, and red meat health risks. While most of the sources included are older than the 2-year Wonder standard, they contain the most up-to-date research available.


An article from 2010 states that Bisphenol A, which most people recognize as BPA, is a common chemical found in plastic and epoxy resin. These plastics are virtually everywhere, from CDs to baby bottles, and are even used in safety equipment. Epoxy resins are used to coat metal. According to a study performed by the Centers for Disease Control (CDC), 93% of Americans had significant levels of BPA exposure. This is worrisome, as BPA has been shown to affect the development of laboratory animals in the womb. There are ways for an individual to reduce exposure, however, such as avoiding plastic with an embossed “#7” on it, avoiding placing plastic containers in a microwave or dishwasher, or simply looking for labels that say “BPA free.” It is important to note that frozen food packaged in BPA-rich containers does not seem to be as hazardous to one’s health as food stored in epoxy resin-lined cans, especially if the food is not heated within the plastic.


Fried foods have shown direct correlations to a higher BMI, even after accounting for other diet and lifestyle choices. This is especially pronounced in individuals with a “genetic predisposition to obesity,” however studies show that “the genetic effect on BMI among those who ate fried foods more than four times a week was about twice as large compared with those who ate them less than once a week.”

Consumption of fried foods has been associated with hypertension, or high blood pressure. Hypertension is the cause of 9.4 million deaths around the world annually. All fried foods have been shown to increase this deadly risk, especially those that are fried in re-used vegetable oils or in oils containing trans fatty acids.
It is recommended to keep trans fatty acids to a minimum. While these trans fats occur naturally in some foods, such as meat and dairy, artificial trans fat comes from hydrogenated or partially hydrogenated oil. It is formed from hydrogen being added to liquid oil, in order to turn it solid. Trans fats increase the shelf life of food and are found often in fried foods. These fatty acids are notorious for introducing "bad" cholesterol into the body, which directly contributes to heart disease. To reduce the risk of heart disease associated with trans fatty acids, use cooking and frying oils that don’t contain partially hydrogenated oils.
One study, including over 5,000 men and 8,500 women, concluded that a change in cooking method, such as switching from frying to boiling, significantly lowered the risk of hypertension and heart disease. This switch was also proven to lower obesity in men and women.

Diabetes, or the body’s inability to create enough or use insulin properly, causes a buildup of glucose, or blood sugar. It is a major factor in heart attack risk and can lead to blindness, renal failure, and even amputation of the extremities. Type 2 diabetes is especially found in those who are overweight, have hypertension, or those with high cholesterol. While diabetes can strike anyone, it is possible to lower the risks by a large margin by eating less salt, cholesterol, sugar, and trans fatty acids such as those often used in frying.

Cancer, especially prostate cancer, is shown to be linked to the regular consumption of fried foods. “Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined.”


Red meat, or any muscle meat of a mammal and processed meat, such as sausage, hot dogs, and canned meat, may contribute to cancer risk with the use of high-temperature cooking methods. Processed meats, especially, are associated with colorectal and stomach cancer, with inconclusive evidence. An analysis of 10 studies done on processed meat shows that for every 50 grams of meat eaten a day, the risk of colorectal cancer rises approximately 18%. While the risks associated with red meat are less evidenced, the currently accepted theory is that red meat can increase the risk of cancer by around 17% per 100 grams eaten daily.


Frozen and deep-fried snacks, as well as red and processed meats, have been linked to obesity, cancer, heart disease, and diabetes. These risks can be caused by any combination of cooking choices, packaging, and the type of food.