High-temperature frying might produce delicious food...
But it also carries certain health risks
One lesser-known risk is difficulty breathing
New research published in the journal Indoor Air shows that high-temperature frying can generate harmful emissions
Exposure to frying fumes can irritate the airways and lead to respiratory symptoms
Researchers showed that the fumes produced from heating protein-rich foods to temperatures over 250°C (482°F) carry toxic compounds such as isocyanic acid
These compounds are produced from the nitrogen found in amino acids
Exposure to isocyanic acid can damage proteins found in the airways, potentially causing respiratory symptoms
The good news is that the toxic constituents in frying fumes vary depending on cooking style, cooking temperature, and whether the food being cooked is protein-rich
Protein-rich foods cooked at or below 200°C (390°F) generate very little of these toxic gases...
and kitchens equipped with good ventilation systems can reduce exposure
Per Leanderson. Isocyanates and hydrogen cyanide in fumes from heated proteins and protein rich foods. (2019) Indoor Air