Fast food's hidden dangers: Why fries and salads may harm your health

A new study by Anastasia Lebedeva highlights the hidden health risks of popular fast-food items. The research, reported by TASS, examines the calorie content and potential dangers of dishes like French fries and salads. Lebedeva, an associate professor at ROSBIOTECH University, led the investigation into these findings. French fries emerged as the most harmful option due to their high salt, fat, and starch levels. Deep-frying them creates trans fats, which can damage cells and increase 'bad' cholesterol. The same process also produces aldehydes, toxic byproducts of fat oxidation. Reusing oil in frying adds acrylamide, a compound linked to cancer.

Salads, often seen as a healthier choice, can also carry risks. Some contain the additive E1520, or propylene glycol, to preserve freshness. High-calorie dressings, such as creamy Caesar or Asiago sauces, push the calorie count higher. Certain chicken salads in fast-food chains may reach up to 730 kcal. The study reveals that even seemingly light options can have hidden downsides. Fast-food salads may include additives or dressings that raise their calorie and chemical content. French fries pose multiple health risks due to their cooking process and composition.