Ingredient score breakdown
Oxidized omega-6 oils
+1.9
Repeated high-heat frying creates lipid peroxides and trans fats that activate inflammatory signaling pathways.
Acrylamide formation
+1.0
Maillard reactions at frying temperatures produce acrylamide, a neurotoxic compound linked to inflammation.
Excess sodium
+0.6
Heavy salting promotes fluid retention and vascular inflammation.
Resistant starch loss
-0.7
Frying destroys most resistant starch, eliminating the prebiotic benefits found in cooled potatoes.