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Reheating oil harmful to health
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A new study highlights the risk of reheating the oils
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Polyunsaturated vegetable oils from plants like soybeans and sunflowers are generally praised by nutritionists because they help people keep their cholesterol down and, it is believed, avoid heart disease.
But a new study reports that when used to fry foods, the oils produce a toxic compound that has been associated with a variety of illnesses, including cardiovascular disease, Parkinson's and Alzheimer's diseases, and liver problems.
The findings, the researchers say, highlight the risk of reheating the oils or reusing them, since the amount of the compound, known as HNE, increases with each heating.
The study was presented last week at a meeting of the American Oil Chemists' Society. The co-author of the study was Christine Seppanen, a graduate student.
Other studies have shown HNE is absorbed by food cooked in polyunsaturated oil, Csallany said.
The compound forms when the very component of unsaturated oils that is considered so healthful, linoleic acid, oxidizes.
The study reported that three other toxic compounds related to HNE had also been found in heated soybean oil.
The researchers looked at what happened to the oils when they were heated for half an hour or more at 365 degrees. Now they want to study what happens to the oils at lower temperatures.
(New York Times)
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