oil

Study finds link between toxic aldehydes in reheated oil and neurodegenerative diseases, cancer

Thursday, March 22, 2012 by: Ethan A. Huff, staff writer
Tags: aldehydes, cooking oil, neurodegenerative disease

eTrust Pro Certified

Most Viewed Articles
Popular on Facebook
Malaysia Airlines Flight 370 now clearly a government cover-up: All evidence contradicts official story
White House admits staging fake vaccination operation to gather DNA from the public
10 other companies that use the same Subway yoga mat chemical in their buns
High-dose vitamin C injections shown to annihilate cancer
Irrefutable proof we are all being sprayed with poison: 571 tons of toxic lead 'chemtrailed' into America's skies every year
EXCLUSIVE: Natural News tests flu vaccine for heavy metals, finds 25,000 times higher mercury level than EPA limit for water
Truvia sweetener a powerful pesticide; scientists shocked as fruit flies die in less than a week from eating GMO-derived erythritol
Senator who attacked Doctor Oz over dietary supplements received over $146,000 in campaign contributions from Big Pharma mega-retailer and Monsanto
Global warming data FAKED by government to fit climate change fictions
U.S. treating meat with ammonia, bleach and antibiotics to kill the '24-hour sickness'
HOAX confirmed: Michelle Obama 'GMOs for children' campaign a parody of modern agricultural politics
Ben and Jerry's switches to non-GMO, Fair Trade ice cream ingredients
Battle for humanity nearly lost: global food supply deliberately engineered to end life, not nourish it
Diet soda, aspartame linked to premature deaths in women
Cannabis kicks Lyme disease to the curb
Elliot Rodger, like nearly all young killers, was taking psychiatric drugs (Xanax)
Harvard research links fluoridated water to ADHD, mental disorders
Right to farm being stripped from Americans: Michigan to criminalize small family farms with chickens, goats, honey bees and more
Delicious
(NaturalNews) Depending on the type of oil you use to cook -- and whether or not you reheat that oil for multiple uses -- you could be exposing yourself to high levels of toxic aldehydes, chemicals known to cause neurodegenerative disease and cancer. Researchers from the University of the Basque Country (UBC) in Spain have found that some popular cooking oils, including soybean and sunflower oils, generate high levels of toxic aldehydes when heated and reheated.

Maria Dolores Guillen, a lecturer in the Pharmacy and Food Technology Department at UBC, and her colleagues observed that upon being heated, certain cooking oils undergo significant degradation of their fatty acid content. This degradation results in the production of toxic aldehydes like 4-hydroxy-[E]-2nonenal, 4-oxo-[E]-2-decenal, and 4-oxo-[E]-2-undecenal, the latter two of which were discovered in food for the first time as part of the study.

And while some of these aldehydes dissipate after being produced in cooked oil, many others linger and accumulate. Upon consumption, these toxins then reacts with human proteins, enzymes, and hormones, which can lead to serious health problems.

"It was known that at frying temperature, oil releases aldehydes that pollute the atmosphere and can be inhaled, so we decided to research into whether these remain in the oil after they are heated, and they do" noted Guillen. "It is not intended to alarm the population, but this data is what it is, and it should be taken into account."

This data, what was published in the journal Food Chemistry, involved the testing of olive, sunflower, and flaxseed oils heated at temperatures of 190 degrees Celsius (374 degrees Fahrenheit). For the olive and sunflower oils, the team heated them for a total of 40 hours spread over the course of five days, while they heated the flaxseed oil for 20 hours.

Using gas chromatography / mass spectrometry analysis protocols, they discovered that sunflower oil was the worst offender for toxic aldehydes, followed by flaxseed oil, also known as linseed oil, and olive oil. And the more times these oils were reheated, the worse their concentrations of toxic aldehydes became.

Similarly, a study out of the University of Minnesota's Department of Food Science and Nutrition found that soybean oil produces similar concentrations of other toxic aldehydes when fried at a temperature of 185 degrees Celsius (365 degrees Fahrenheit).

Sources for this article include:

http://www.eurekalert.org/pub_releases/2012-02/f-sf-tad022212.php

http://www.deepdyve.com

http://cameochemicals.noaa.gov/chemical/2330

Join over four million monthly readers. Your privacy is protected. Unsubscribe at any time.
comments powered by Disqus
Take Action: Support NaturalNews.com by linking back to this article from your website

Permalink to this article:

Embed article link: (copy HTML code below):

Reprinting this article:
Non-commercial use OK, cite NaturalNews.com with clickable link.

Follow Natural News on Facebook, Twitter, Google Plus, and Pinterest

Advertise with NaturalNews...

Support NaturalNews Sponsors:

Advertise with NaturalNews...

GET SHOW DETAILS
+ a FREE GIFT

Sign up for the FREE Natural News Email Newsletter

Receive breaking news on GMOs, vaccines, fluoride, radiation protection, natural cures, food safety alerts and interviews with the world's top experts on natural health and more.

Join over 7 million monthly readers of NaturalNews.com, the internet's No. 1 natural health news site. (Source: Alexa.com)

Your email address *

Please enter the code you see above*

No Thanks

Already have it and love it!

Natural News supports and helps fund these organizations:

* Required. Once you click submit, we will send you an email asking you to confirm your free registration. Your privacy is assured and your information is kept confidential. You may unsubscribe at anytime.