Transformation of food components during thermal processing: hygienic risk assessment for health

Abstract

The article offers a comprehensive analysis of the chemical transformations that occur in food during high-temperature thermal processing, particularly frying. It also assesses the hygienic risks to human health associated with the formation of potentially toxic compounds. A survey revealed widespread consumption of fried foods among young people despite being aware of their harmful health effects. Practical recommendations are proposed to optimize cooking methods and promote healthy eating practices in order to minimize adverse health impacts