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alifarzad37@yahoo.com


مدیر وبلاگ : علی فرزاد
مطالب اخیر
نویسندگان
تصویر مصرف 2 بار در هفته از این خوراکی پرطرفدار شما را می‌کشد!

اگر می‌خواهید برای میان وعده خود و فرزندان‌تان خوراکی
 خوشمزه‌ای را تهیه کنید و همچنین اگر سلامت غذا و
بدن‌تان برای شما حائز اهمیت است، سعی کنید زیاد
به سراغ این خوراکی خوشمزه اما پر دردسر نروید.

به گزارش جام جم آنلاین به نقل از Dailystar، یک مطالعه در مجله آمریکایی تغذیه بالینی نشان داد، خوردن تنها 2 بار سیب زمینی سرخ کرده در هفته خطر مرگ ناگهانی را 2 برابر افزایش می‌دهد.

محققان آزمایشی را بر روی 4400 نفر بین افراد 45 تا 79 ساله انجام دادند، در طول این مطالعه هشت ساله 236 نفر از افراد شرکت کننده جان خود را از دست دادند. به گفته محققان، مصرف سیب زمینی سرخ کرده بخصوص قسمت‌های قهوه‌ای رنگ و سوخته آن در مرگ این افراد ارتباط نزدیکی داشته است. نمک و غذاهای شور 10 درصد از این آمار مرگ و میر را به خود اختصاص داده‌اند.

سیب زمینی که در روغن سرخ نشده باشد سرشار از فیبر، ویتامین و مواد مفید است و مصرف آن به هیچ عنوان منع نمی‌شود اما سیب زمینی سرخ شده همراه با نوشابه که امروزه مصرف آن به طرز چشمگیری افزایش پیدا کرده است یکی از ترکیبات مرگ آفرین به شمار می‌آید.

سیب زمینی سرخ شده دارای ماده‌ای به نام «آکریلامید» است. این ماده اسیدی سرطان‌زا به شمار می‌آید و از حرارت دیدن کربوهیدرات‌ها ایجاد می‌شود. آکریلامید در نان برشته، چیپس، ته‌دیگ و سوسیس برشته وجود دارد. بیشترین غلظت آکریلامید در چیپس و سیب‌زمینی سرخ کرده مشاهده شده است.

مطالعه‌ای در دانشگاه تافتس ماساچوست نشان داد، مرگ بیش از نیمی از افراد جهان به دلیل داشتن رژیم غذایی ناسالم و ابتلا به بیماری‌های قلبی، سکته مغزی و دیابت است.

سیب زمینی سرخ کرده سرشار از چربی‌های اشباع شده و مضر است که عامل ایجاد سرطان و سمی برای بیماران دیابتی و قلبی به شمار می‌رود. چربی‌ها اشباع مضر هستند، زیرا نه تنها باعث گرفتگی عروق شده، بلکه باعث افزایش چربی‌های بد خون (LDL) و کاهش چربی‌های خوب (HDL) نیز در بدن می‌شوند و به همین دلیل خطر ابتلا به بیماری‌های قلبی را افزایش می‌دهند. این نوع چربی‌ها بایستی به مقدار خیلی کم مصرف شوند.

بیتا نوروزی





نوع مطلب : سلامت، خواص سبزیجات، 
برچسب ها : سرطان، سیب زمینی، سرخ کرده، چربی اشباع،
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