HEALTH EFFECTS OF OXIDIZED HEATED OILS1

Autor: Andrew W.D. Claxson, Martin Grootveld, Paul B. Addis, Marta Viana, Bartolomé Bonet Serra, Christopher J.L. Silwood
Rok vydání: 2001
Předmět:
Zdroj: Foodservice Research International. 13:41-55
ISSN: 1745-4506
1524-8275
DOI: 10.1111/j.1745-4506.2001.tb00028.x
Popis: The purpose of this report is to alert the foodsenice industry. particularly the fast-food industry, of an emerging health issue. Considerable evidence has accumulated over the past two decades that heated cooking oils, especially polyunsaturated oils, may pose several types of health risks to consumers offn'ed foods and even people working near deep fathers. Heat degrades polyunsaturated fatty acids to toxic compounds; saturated and monounsaturated fatty acids are resistant to heat-induced degradation. Several types of diseases may be related to the exposure of humans to food- or air-borne breakdown products of heated oils including atherosclerosis, the forerunner to cardiovascular disease; injlammatory joint disease, including rheumatoid arthritis; pathogenic conditions of the digestive tract; mutagenicity and genotoxicity, properties that open signal carcinogenesis; and teratogenicity, the property of chemicals that leads to the development of birth defects. Factors that can contribute to improved oil stability, and therefore fewer health concerns, are briejly discussed. The literature reviewed raises serious questions concerning the willfisl addition of large amounts of polyunsaturated fatty acids into the human diet without accompanying measures to ensure the protection of these fatty acids against
Databáze: OpenAIRE
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