Avoid eating fried foods for three reasons:
1.  All fried foods can contain trans fatty acids (trans fat), formed when vegetable oils are hardened in the cooking process, also hardens arteries.  Trans fat increases blood levels of "bad" (LDL) cholesterol, and lowers "good" (HDL) cholesterol. Trans fats have been shown to contribute to the risk of type 2 diabetes and heart disease.
2.  Fried foods often use vegetable oils (nut and see oils such as canola, soybean, safflower, and corn), which can become rancid and produce large amounts of free radicals that can damage cells, possibly contributing to inflammatory diseases, cancer, obesity, and aging itself.
3.  Fried foods contain high levels of a chemical called acrylamide, a by-product of cooking foods at high temperatures.  Acrylamide is a potentially cancer-causing chemical, and also has been shown to be neurotoxic, causing damage to the nervous system in people exposed to the chemical at work. Acrylamide has been found particularly in high-carbohydrate foods cooked at high temperatures.

"Our lives are not in the lap of the gods, but in the lap of our cooks." ~ Lin Yutang