We all know that we're not supposed to eat a ton of fatty or fried foods.
It's no secret that they're not good for us or our bodies, as they may contribute to heart disease, which is the leading cause of death in the United States. Around 25% of deaths in the country are caused by heart disease and its complications.
Now, new studies show that it might not only be what people eat, but how they prepare it that matters.
The journal Nutrition published a report that shows that the temperature we cook food at may be just as important as the oils we use to cook.
"When food is heated up to a high temperature, new compounds are created, and some of them are known to be harmful to health," explained Raj Bhopal, professor of public health at the University of Edinburgh.
According to CNN, when foods are cooked at high temperatures, they release chemicals called neo-formed contaminants (NFCs). Some NFCs are trans fats, which increase the risk of heart disease.
"When the temperature is high, (trans fats) are produced at a very high rate," Bhopal said.
Researchers say that cooking food at high temperatures in hot oils might explain higher rates of heart disease in certain populations.
This cooking style is typical of South Asian cuisines and may explain a rise in heart disease in Scotland, which is experiencing a surge in Pakistani and Indian immigrants.
So, what should you eat? Chinese people have the lowest rates of heart disease because they eat more boiled and lightly fried foods.
"It makes sense to avoid snacks that are cooked in high-temperature oils," said Bhopal, who now cooks with olive oil.
"Olive oil does not heat up to a very high temperature," he said.