For example in instant noodles, fried instant noodles should be dry bread with boiling frying system, non-fried instant noodles, hot air drying. Food Science and Nutritional Engineering, China Agricultural University, Professor Hu Xiaosong, vice president stressed that the non-fried just a selling point, far as healthy.
First of all, regardless of the production process, fried and non fried starchy foods contain carcinogen acrylamide. China Disease Prevention and Control Center Nutrition and food safety experts pointed out that Wu Yongning, found no higher acrylamide content of fried noodle than non-fried instant noodles.
Secondly, whether it is not fried, puffed food will add a large number of flavoring agents, sweeteners, monosodium glutamate, salt, and so on. Which only salt a long-term excessive intake will increase the risk of cardiovascular disease.
In addition, such foods add aluminum sulfate or potassium aluminum sulfate ammonium leavening agents, long-term intake can cause excessive body aluminum induced dementia, osteomalacia psychosis.