The Consumption of Donuts and Its Impact on Health

History of donuts

The word "donut" is derived from the Dutch word "doughnut," which is a combination of "dough" (pastry dough for baking) and "nut." The history of donuts dates back to the seventeenth and eighteenth centuries, to Dutch immigrants in New York. They prepared fried dough balls called olykoeks (oily cakes). These fried dough balls were similar to modern donuts, although they did not yet have the current ring shape. Donuts were not fully recognized as a U.S. food until the end of the twentieth century. It is said that in 1850, an American captain named Hanson Gregory invented the ring shape of the donut by creating a hole in its center, although there are various accounts of this creativity. In the mid-nineteenth century, Captain Gregory's mother, Elizabeth Gregory (a Dutch immigrant to America), made a cake fried in a lot of oil for her son and his crew, who often went on many commercial voyages by ship. Its recipe included nutmeg, cinnamon, and lemon zest. She placed hazelnuts or walnuts in the middle of these pastries. Some historians believe that Captain Gregory made the hole in the middle of the donut to save on ingredients. Another account states that when Captain Gregory was steering the ship on a stormy day, to better control the rudder and use both hands at the same time, he inserted the donut from the middle into one of the wooden rods of the rudder, and the idea of inventing the current ring donut came to his mind.

In another account, it is said that Captain Gregory made a hole in the center of the donut using a pepper can lid to ensure even cooking. During World War I, donuts were distributed among American soldiers at the front lines. This helped increase the popularity of this pastry in the United States. In the 1930s, donut-specific coffee shops emerged in the United States, and donuts became a popular breakfast option. Today, donuts exist in various flavors and shapes around the world. In Iran, donuts were officially introduced in the 1960s through the food trade, especially from the United States, and gradually became popular in pastry shops and coffee shops.

Global donut consumption

Donuts are known as a popular type of pastry in many countries and cultures. In 2023, the global donut market demand was estimated at $10.84 billion, and consumption reached approximately 0.36 million tons. It is predicted that the value of this market will increase to $15.12 billion by 2032. North America, with a share of 53.97% in 2023, dominated the donut market. Countries such as the United States, Canada, the United Kingdom, France, and Asian and Middle Eastern countries are among those with high donut consumption.

Potential health risks of donuts

Donuts, made from fried dough and often in a ring shape, can be produced under standard and hygienic conditions or sold as street food without sufficient supervision. Standard donuts are typically manufactured under controlled conditions, with clear nutritional information labeled on their packaging, helping consumers make informed choices. However, street donuts often sold in roadside stalls, market, subway stations, and etc., lack nutritional labels, ingredient details, and proper health inspections.

If donuts are not made under proper standards, they may pose health risks to consumers, including:

•  Saturated and trans fats:

 The dough for donuts is made using vegetable oils or butter, both of which contain saturated fats (fats that remain solid at room temperature). Additionally, if donuts are fried in hydrogenated oils (vegetable oils that undergo hydrogenation to become solid or semi-solid), they may absorb trans fats. Trans fats are created through the hydrogenation process and contribute to the thermal stability and texture of oils. These fats can lead to health problems such as increased levels of bad cholesterol (LDL) and reduced levels of good cholesterol (HDL), fat deposits in blood vessels, heightened risks of heart disease and stroke, type 2 diabetes, brain diseases (such as inflammation), Alzheimer's (memory loss), mental disorders (such as depression), liver problems, and more.

• Sugar:

Sugar is a key ingredient in donut dough. The sugar content in donuts is crucial, as excessive amounts can lead to health issues such as weight gain and obesity, an increased risk of type 2 diabetes, higher chances of cardiovascular diseases (due to increased blood fat levels), high blood pressure, kidney disease, chronic inflammation, impaired liver function, and more.

• Peroxide compounds:

 If donuts are made using repeatedly used oils, low-quality oils (such as hydrogenated oils high in trans fats), or improperly stored fats, harmful substances like lipid peroxides can form. These peroxides result from fat oxidation, altering the oil’s chemical properties and composition. Lipid peroxides can cause digestive issues, respiratory problems, immune system disorders, inflammation, increased cancer risk, and other health concerns.

•  Acrylamide:

 Acrylamide is a chemical compound that forms in starchy foods during high-temperature cooking (frying, baking, roasting at temperatures above 120°C). It primarily results from the reaction between sugars and amino acids (such as asparagine), naturally present in many foods, including flour. In street-sold donuts, which are usually deep-fried in hot oil, the likelihood of acrylamide formation is higher. Donuts are typically made from wheat flour, which contains glucose and fructose. When these sugars react with asparagine at high frying temperatures, acrylamide is produced. In many street vendors, frying oil is used for prolonged periods (ranging from several hours to several days). According to the International Agency for Research on Cancer (IARC), acrylamide is classified as a probable human carcinogen (Group 2A). Research indicates that it can cause cancer in laboratory animals such as mice, and it may pose risks to humans as well. Long-term consumption of acrylamide-containing foods may negatively affect the nervous system (causing motor impairment, imbalance, etc.) and the reproductive system (such as reduced fertility in men).

Final words

Since street donuts are subject to less regulation and may have higher risks of contamination and health hazards, it is advisable to prepare donuts at home. However, if homemade donuts are not an option, it is best to choose packaged donuts with a standard certification or an official food and drug label. These donuts must comply with relevant regulations and undergo quality control tests, such as trans fat measurement, total sugar assessment, peroxide level analysis, and etc., before being distributed in the market.