More and more marked on the food packaging marked "non-fried"

Non-fried potato chips are not oil-free

Recently, in a supermarket near Wenhua Road, reporters saw more and more marked "non-fried" on food packaging, non-fried potato chips, biscuits, instant noodles, and rice-bread, etc. Fried foods occupy nearly half of the supermarket's food shelves.

On the packaging of these non-fried foods, more words such as “healthier” and “not easy to get on fire” were used. However, these assortment of non-fried foods are really as healthy as advertised and are not easy to get fired? The reporter interviewed Gao Jingrong, a senior national public nutritionist, on the matter yesterday. She believes that “non-fried” food under the banner of healthier status is actually a publicity gimmick.

Many consumers have a soft spot for non-fried food when they buy snacks in the supermarket. They are often confused by the word “non-fried” promoted by the company and believe that those so-called non-fried foods are really oil-free. In fact, however, non-fried foods are not oil-free. The so-called non-fried, mainly refers to the use of hot air drying spray oil, the principle and baking similar. Although the production process is indeed "non-fried", it is also necessary to add a lot of oil, so the oil content of non-fried foods is not low.

Fruit chips are low-temperature fried foods

In addition, various “vegetable crisp chips” and “fruit crisps” that are also labeled as non-fried are also unworthy of names. Gao Jingrong introduced to reporters that such foods as “vegetable crisp chips” and “fruit crisps” have only a difference in processing technology compared with fried foods.

"Vegetable chips" and "fruit crisps" are actually low-temperature fried products. During the processing of such foods, the boiling point of the oil is reduced by vacuuming, allowing the oil to boil at temperatures less than 100°C. As the temperature is lower, oxygen is reduced, the loss of nutrients is relatively small, the oxidation process of the oil is greatly delayed, and no acrylamide and benzopyrene carcinogens are produced. When the vegetables and fruit slices were fried in a crisp state, they were shaken off the adhered grease on the surface. From the appearance of the product, they were refreshing and pleasant, with no sign of frying.

Non-fried foods may also be carcinogenic

In a supermarket on Wenhua Road, Shenhe District, a brand of potato chips marked with bold “non-fried” words is promoting sales. A box of baked flavored 104 grams of non-fried potato chips, with an energy content of up to 1073 kJ on the outer packaging nutrient profile, and less than 700 kJ on the other brand of barbecued fried potato chips. In addition, the same brand, the weight of 104 grams of tomato flavored potato chips is 666 kJ and the non-fried potato chips are 602 kJ. From the point of view of the nutritional composition alone, the comparison of the same flavor of fried potato chips and non-fried potato chips showed little difference in fat content.

Wang Xufeng, director of the Beijing Nutritionist Club, said in a microblog that non-fried potato chips are not as healthy as consumers think. Ordinary potato chips have a fat content of about 31%, and a barrel of 100 grams of regular chips brings about 28% of an adult’s energy requirements for the entire day, which is close to the calorie of a dinner; rather than the fat content of fried meat For 25% (1/4), 102 grams per barrel, the energy consumed for eating a barrel is equivalent to 26% of the total calories of the day. The difference between the two is not significant. In addition, the reporter obtained through conversion, eating two boxes of 1073 kJ “non-fried” potato chips, which is equivalent to eating 3 bowls of rice.

The baking temperature of non-fried potato chips is often above 200°C. When the baking temperature exceeds 140°C, acrylamide will be produced, and overlong-term consumption will cause the accumulation of carcinogen acrylamide. Consumers are advised to buy as much as possible when selecting potato chips and biscuits. The more crisp and brittle the food is, the higher the content of acrylamide is. It is usually the best choice to eat less or not to eat such foods.