Food traditionally fried in canola oil has been criticized because of studies that link consumption to increased risk of heart disease and diabetes. It clogs arteries, creating problems for the heart in particular. However, there might be a way for people to have their fried food and eat it, too! Research published in Food Chemistry suggests that foods fried in virgin olive oil might actually have health benefits, including preventing cancer, diabetes, and macular degeneration.
Researchers from Spain’s University of Granada compared the antioxidants and phenols present in food prepared by three different cooking methods: frying, boiling and cooking with a mixture of extra virgin olive oil and water. They used 120 grams of vegetables including potatoes, pumpkins, tomatoes and eggplants, without seeds or skins.
Image Source: TS Photography
The method of cooking and ratios of vegetables, water and oil mimicked traditional Spanish cooking methods, more commonly called the Mediterranean diet. The Mediterranean diet is believed to lower the risk of heart problems, improve gut health, slow brain aging and reduce degenerative conditions. The Spanish version includes many vegetables and extra virgin olive oil. The number of antioxidants in the food produced is affected by how the food is processed.
The researchers found that in contrast to cooking methods that used water, frying the vegetables in olive oil led to more fat and less water in the food, but also higher levels of phenols. To measure the phenols—compounds that capture free radicals in humans and prevent cancer—in the food, the scientists used high-performance liquid chromatography (HPLC). Foods that already had high levels of phenols showed even higher levels after frying in olive oil, suggesting that frying not only conserved, but also enhanced the levels of phenols in the vegetables. Researchers suggested that the phenols transfer from the olive oil to the vegetables during the frying process.
Frying, boiling and cooking with a mixture of olive oil and water all increased the number of antioxidants in the vegetables. Cooking the vegetables in olive oil and water is also beneficial if the cooking medium (the water and oil) is consumed as well because the phenols would have transferred to the water during the cooking process.
These results suggest that in the case of frying foods, the type of oil used matters more than the process itself. Frying foods can actually benefit your health as long as the foods are fried in olive oil.
Feature Image Source: Fries by David K
