Millions around the world eat fried food, which is most popular as an afternoon snack. It's not always hot, but it's always very greasy. Less known is the fact that fried food brings risks for developing diabetes, cardiovascular diseases, and obesity. Few people, however, know that fried food also causes headaches.

The oil we most commonly use for frying is a significant source of trans fats (yes, those fats that are banned in most parts of Europe, and in our country too for the past few years). Trans fats are created through the process of hydrogenating vegetable oil. Manufacturers use hydrogenation to extend shelf life, and trans fats improve the flavor, especially for animal-based products.

In fact, trans fats are bad fats that increase cholesterol levels in the blood. These fats can cause the blockage of arteries (the main blood vessels that carry blood flow to the heart). If the arteries are blocked, vital organs do not get enough oxygen, which gives them energy, and this is especially pronounced in the brain. Namely, when the centers in the brain don’t get enough oxygen, dizziness arises first, followed by a headache.

Of course, the accumulation of cholesterol that occurs during frying means more work for the heart, which has a harder time pumping blood around the body. This results in more frequent arrhythmias and heart failure, and there’s also a higher risk of stroke. All these conditions are preceded by headaches.

Today, most trans fats are still found in biscuits, processed frozen foods ready for quick use, snacks (especially chips), fast food, creamers, margarine...

The Food and Drug Administration (FDA) does ban trans fats, but this only applies to products that have more than 1% of these fats.

The fact is, we can’t completely avoid these fats, so it’s best not to eat fried food, and instead eat more fresh vegetables, fish, and nuts.