SEARCH THIS BLOG

Custom Search

SCROLL DOWN AND READ FULL POST

Thursday, November 11, 2010

RESEARCH STUDIES ON REUSING COOKING OIL

After publishing a post about the possible Dangers in using cooking oil, we have received many emails asking about the validity of that post. Some distinguished readers asked for a proof that the ideas stated on the post are correct. In this post, we would like to share the sources from which we decided to make such a post. Also, there are numerous studies going on in this subject in various universities worldwide.

REUSE COOKED OILKindly note that in some countries, the health authorities permitting to reuse cooked oil, with certain conditions. They have set some protocols in the first use of cooking oil. Hopes that these links will help you to get an idea about how the world takes this matter on.

 

Chinese Government  Orders to stop reusing cooked oil

While the government order did not specify a health risk, state media and industry experts said the recycled oil could have carcinogens and traces of aflatoxin, a potentially deadly mold.

"There's only a slim chance that you will be poisoned immediately afterwards if you eat this 'gutter oil,'" said Zheng Fengtian, a food safety expert at Renmin University in Beijing. "The biggest problem is that after eating this overcooked oil, people could -- though some don't -- develop cancer in 10 or 20 years."

News Source: http://www.boston.com/news/world/asia/articles/2010/07/20/china_sounds_alarm_over_filthy_cooking_oil/?page=1

 

1. 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.

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.

2. Hypertension is related to the degradation of dietary frying oils.

Soriguer F, Rojo-Martínez G, Dobarganes MC, García Almeida JM, Esteva I, Beltrán M, Ruiz De Adana MS, Tinahones F, Gómez-Zumaquero JM, García-Fuentes E, González-Romero S.

http://www.ncbi.nlm.nih.gov/pubmed/14668269?dopt=Abstract

 

3. American Journal of Clinical Nutrition, December 2003.

 

4. RECYCLED COOKING OILS: ASSESSMENT OF RISKS FOR PUBLIC HEALTH
Final Study - Working document for the STOA Panel

http://www.europarl.europa.eu/stoa/publications/studies/1999_envi_01_en.pdf

 

More Dangers to read:

Related Posts Plugin for WordPress, Blogger...