Fried food increases the risk of gestational diabetes in women
Gestational diabetes is a complication that can arise during pregnancy, and is characterized by abnormally high blood glucose during the pregnancy.
A research carried out by Dr Cuilin Zhang and Wei Bao, Eunice Kennedy Shriver National Institute of Child Health and Human Development shows that women who eat fried food regularly before conceiving are at increased risk of developing gestational diabetes during pregnancy.
It is further believed that the potential detrimental effects of fried food consumption on gestational diabetes risk may result from the modification of foods and frying medium and generation of harmful by-products during the frying process.
Frying deteriorates oils through the processes of oxidation and hydrogenation, leading to an increase in the absorption of oil degradation products by the foods being fried, and also a loss of unsaturated fatty acids such as linoeic and linolenic acids and an increase in the corresponding trans fatty acids such as trans-linolenic acids.
In a nutshell, regular consumption of fried food before pregnancy increases risk of developing diabetes. Intending mothers should watch out and observe to stay healthy before, during and after pregnancy.