What is a potential downside of using frying as a cooking method?

Using frying as a cooking method can significantly increase the fat and calorie content of food. When foods are fried, they absorb oil, which adds additional calories and fat that are not present when the food is prepared using other cooking methods such as steaming or baking. This can be particularly problematic for individuals who are trying to manage their weight or improve their nutritional intake, as the added fats can quickly elevate the total caloric value of a meal.

In addition, frying can also lead to the formation of potentially harmful compounds if oils are overheated, which can further impact health negatively. Consequently, while frying may enhance flavor and texture, it is essential to be mindful of the increased fat and calorie content associated with this cooking method.