Question : Deep fried food materials are carcinogenic because they are rich in
Option 1: Fats
Option 2: Hydrocarbons
Option 3: Cooking oil
Option 4: Nicotin
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Correct Answer: Hydrocarbons
Solution : The correct option is hydrocarbons.
Deep-frying food at high temperatures causes a variety of chemical processes that might result in the development of potentially hazardous substances such as acrylamide and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is generated during high-temperature cooking, such as frying and baking, in starchy foods. PAHs are a class of compounds that can occur when fats and fluids from meat items fall onto heated surfaces, resulting in smoke that can deposit carcinogenic PAHs on the meal due to their hydrocarbon concentration.
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