Food fried in oil

[Guest guest]

Food fried in vegetable oil may contain toxic compound

03 May 2005

 

 

University of Minnesota researchers A. Saari Csallany, a professor of

food chemistry and nutritional biochemistry, and graduate student

Christine Seppanen have shown that when highly unsaturated vegetable

oils are heated at frying temperature (365 F) for extended periods--

or even for half an hour--a highly toxic compound, HNE (4-hydroxy-

trans-2-nonenal) forms in the oil.

 

Previously, vegetable oils such as soybean, sunflower and corn were

regarded as heart-healthy because of their high levels of linoleic

acid, a polyunsaturated fatty acid. HNE is incorporated into fried

food in the same concentration as it forms in the heated oil.

 

Also, Csallany and her colleagues have found three toxic HNE-related

compounds (known as HHE, HOE and HDE) in heated soybean oil. They

will present their work at a poster session from 9 a.m. to 2 p.m.

Wednesday, May 4, at the 96th annual meeting of the American Oil

Chemists Society in the Salt Lake City Convention Center.

 

" HNE is a well known, highly toxic compound that is easily absorbed

from the diet, " said Csallany. " The toxicity arises because the

compound is highly reactive with proteins, nucleic acids--DNA and RNA-

-and other biomolecules. HNE is formed from the oxidation of linoleic

acid, and reports have related it to several diseases, including

atherosclerosis, stroke, Parkinson's, Alzheimer's, Huntington's and

liver diseases. "

 

Csallany's work underscores the risk of repeated heating, or reusing,

highly unsaturated oils for frying because HNE accumulates with each

heating cycle. In future studies, Csallany and her colleagues plan to

determine how long polyunsaturated oil must be heated at lower

temperatures in order to form HNE and its related compounds. The

study was funded by the University of Minnesota.

 

Contact: Deane Morrison

morri029

(612) 624-2346

University of Minnesota

http://www.umn.edu

[Guest guest]

I've heard of toxins coming from oiling frying aswell. But I've never

heard of anyone frying their food for a half an hour. HAVE YOU?

[Guest guest]

its called acrimalide

http://www.hc-sc.gc.ca/food-aliment/cs-ipc/chha-edpcs/e_acrylamide_and_food.html

 

 

 

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jeffdevine8

 

5/3/2005 1:09:20 PM

Re: Food Fried in Oil

I've heard of toxins coming from oiling frying aswell. But I've never heard of anyone frying their food for a half an hour. HAVE YOU?To send an email to -