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Frying
Frying
Moderate concern
Frying itself is a cooking process, not an ingredient. Repeatedly heated/oxidized frying oils can produce harmful compounds; deep-fried diets are associated with cardiovascular risk.
Found in
3 products
What it is
Cooking process where food is immersed in hot fat or oil.
Cooking method (not an ingredient); creates browning, crispness, and flavor via Maillard reaction.
Why it's flagged
- formation of acrylamide in starchy fried foods
- trans fats in repeatedly heated oils
- high calorie density
What regulators actually say
"Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking."
Regulatory status
United States — FDA
Not an ingredient; cooking method
European Union — EFSA
EFSA has issued advisories on acrylamide in fried foods
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