6/7/2005 -- Scientists from Spain have found that when heated thedegradation products from edible oils form toxic substances such asaldehydes. The type of oil and heating method affect the quantity oftoxins created and the rate at which they are created.
Researchers from the EHU-UPV University of the Basque Country, Spain, havestudied the process of oxidative (thermal) degradation of food lipids. Theinitial study covered products that were 99% oil across a broad group ofoil types. The quality of the oils was first tested after heating them at70oC with ventilation. In a second study, the oils were microwaved to atemperature of not greater than 190oC.
Both processes caused deterioration of the oils. During the firstexperiment hydroperoxides were initially produced, but they were thendegraded further into aldehydes. In the second experiment aldehydes wereessentially produced. Among the oils tested virgin olive oil resistedoxidative degradation the best. The olive oil took longer to produce thetoxic compounds and produced them in lower concentrations.
Some aldehydes are geno- and cytotoxic compounds that may be the causalagents of degenerative illnesses. The results of these experiments suggestthat both the nature and concentration of the compounds in the oil and theheating method will determine the type and amount of toxic compoundsproduced. The team plan to extend their research to other foods which areprone to oxidative degradation. (From Medical News Today and NutraIngredients Europe)
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