Do Frying Oils and Fats Pose Health Hazard?

Authors

  • Z. Réblová Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague
  • T. Peprná Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague

Keywords:

frying, toxicity, hydroperoxides, polymeric lipids, cyclic fatty acids, aldehydes, aldehyde acids

Abstract

This review discusses toxic effects of frying fats and oils as well as of the compounds formed from them during frying, with special attention to their harmful effects on human health. Some authors suppose that frying fats heated under common conditions are not harmful. However, with respect to the generally insufficient vitamin E intake and other factors, the consumption of fried foods should be reduced.

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Published

2013-04-15

How to Cite

Réblová, Z., & Peprná, T. (2013). Do Frying Oils and Fats Pose Health Hazard?. Chemické Listy, 107(4), 271–276. Retrieved from http://w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/708

Issue

Vol. 107 No. 4 (2013)

Section

Articles