Do Frying Oils and Fats Pose Health Hazard?

Page: 271

Z. Réblová and T. Peprná

Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague, Czech Republic


This review discusses toxic effects of frying fats and oils as well as of the compounds formed from fatty acids during frying, with special attention to factors affecting the toxicity. 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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