date:Jan 30, 2013
acrylamide, heterocyclic amines, polycyclic aromatic hydrocarbons, aldehyde and acrolein. These toxic compounds are increased with reuse of oil and increased length of frying time.
Foods cooked with high heat also contain high levels of advanced glycation end-products, or AGEs, which have been associated with chronic inflammation and oxidative stress. Deep-fried foods are among the highest in AGE content.