Reusing cooking oil ups blood pressure

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Reusing cooking oil ups blood pressure

JoAnn Guest

Feb 11, 2007 13:24 PST

 

 

 

ARTICLE:

Last Updated: 2003-12-26 10:00:25 -0400 (Reuters Health) By Alison

McCook NEW YORK (Reuters Health) -

 

Experts say that different types of cooking oils are better for you

than others, and a new study suggests that the number of times you

reuse cooking oils can also affect your health. Spanish researchers

found that people whose kitchens contained any type of oil that had

been reused many times over were more likely to

have high blood pressure than people whose cooking oils were changed

more frequently. People who ate foods cooked with sunflower oil also

showed a higher risk of high blood pressure, while consuming more

olive oil appeared to protect people from high blood pressure. Based

on the findings, study author Dr. Federico Soriguer of the Hospital

Civil Plaza in Malaga recommends that people cook with olive oil

whenever possible, and discard any oils after using them up to two

or three times. Many of the study participants consumed the so-

called Mediterranean diet, which features liberal use of olive oil

and has been linked with numerous health benefits. Soriguer

explained that followers of the Mediterranean diet often use an " oil

bath, " or deep fryer, to fry foods. However, when the same pot of

oil is repeatedly reheated, the oils begin to degrade,

releasing substances known as polymers and polar compounds that can

become absorbed by food.

 

To measure the effects of repeated use of cooking oils, Soriguer and

his team measured levels of polymers and polar compounds from oil

samples taken directly from the kitchens of 538 adults.

 

The more polar compounds and polymers present in oil samples taken

from a participant's house -- a sign the oil had been reused

repeatedly -- the more likely it was that participant had high blood

pressure.

 

However, people whose blood samples contained a relatively high

concentration of fats predominantly found in olive oil were less

likely than others to have high blood pressure, Soriguer and his

team report in the American Journal of Clinical Nutrition.

 

Olive oil that had been repeatedly reused tended to show a lower

concentration of polymers and polar compounds than other types of

oil,

suggesting that olive oil degrades more slowly than other types,

Soriguer explained. He added that although the Mediterranean diet

features heavy use of olive oil, its rising cost is inducing some

followers to substitute other types of oil, or to use a mixture.

 

Soriguer noted that his findings have induced him to make a personal

change. " I have removed the fryer out of my house, " he revealed.

 

http://drsears.com/healthnewsdetailopen.member?healthNewsID=2163

 

DR. SEARS' COMMENTS:

 

Olive oil due to its high levels of monounsaturated fat coupled with

polyphenols (at least in European olive oils)is protective

against oxidative damage. On the other hand, polyunsaturated oil

rich in omega-6 fats are much more prone to oxidation and the

formation of powerful pro-inflammatory products such as HODE that

can crosslink with DNA. One more reason to replace omega-6 fatty

acids in the diet with olive oil.

 

 

 

JoAnn Guest

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www.geocities.com/mrsjoguest/Diets