A team of researchers from Zhejiang University in China has found that frequent consumption of fried foods may influence mental well-being, with an observed uptick in anxiety and depressive symptoms. The results appear in the Proceedings of the National Academy of Sciences (PNAS).
Experts explain that frying carbohydrate-heavy foods, such as grains and potatoes, can produce a chemical called acrylamide. Acrylamide is also found in a variety of snacks like chips and crackers, baked goods including bread and cookies, and in beverages such as coffee. Multiple studies have linked acrylamide exposure to a range of health concerns, including potential carcinogenic effects, neurological disorders, obesity, metabolic syndrome, and cardiovascular disease, prompting researchers to consider its broader impacts on daily health and mood.
In a large cohort study involving 140,728 participants, researchers found that regular fried-food consumption correlated with higher odds of mental health issues. Specifically, fried foods were associated with about a 12% increase in anxiety risk and a 7% rise in the probability of experiencing depression. A separate analysis focusing on French fries suggested around a 4% higher risk for anxiety and a 2% higher risk for depression.
The proposed mechanism centers on acrylamide formation during high-heat cooking. The researchers emphasize that these findings contribute to a growing body of evidence linking dietary patterns with mental health outcomes and underscore the role that everyday food choices can play in overall well-being. The study prompts further exploration into how specific cooking methods and food groups may influence mood and cognitive function over time, guiding the public toward more informed nutritional decisions .
Additional context from the medical community notes that dietary quality and inflammation levels may be intertwined with mood disorders. While fried foods are popular and often convenient, balancing taste with long-term health considerations becomes a key part of maintaining emotional resilience and energy levels in daily life. Consumers are encouraged to consider cooking methods that minimize acrylamide exposure, such as baking or steaming, and to pair high-risk foods with nutrient-dense options like vegetables, lean proteins, and whole grains, supporting a broader approach to mental and physical wellness .
Alongside these findings, cardiovascular and metabolic health remain central to the conversation about diet and mood. A holistic view points to the interconnected nature of heart health, metabolic processes, and psychological well-being, suggesting that dietary patterns influence a wide spectrum of health outcomes. Health professionals advocate for mindful eating practices that emphasize variety, portion control, and cooking methods that reduce harmful compound formation, while still allowing room for cultural favorites and everyday routines.
In summarizing the current landscape, researchers reiterate that the link between fried foods, acrylamide exposure, and mental health is complex and influenced by multiple factors including genetics, overall diet, lifestyle, and environmental exposures. The ongoing work aims to clarify how much of the risk is attributable to specific foods, how cooking methods modify risk, and what practical steps individuals can take to support mental well-being through smarter dietary choices. As the science evolves, public health guidance continues to stress balanced nutrition and the importance of a varied, nutrient-rich eating pattern that supports both mood and vitality.
Earlier, a cardiologist commented on a product claimed to damage the walls of blood vessels, highlighting the broad concern that dietary choices can have far-reaching effects on health—beyond cholesterol and blood pressure to mood and brain function. This broader perspective reinforces the idea that everyday food decisions matter for long-term cognitive and emotional health as well as physical well-being.