All the oils are thermically changed when treated with heat. The temperature on which the oils disintegrate is known as melting point. When the melting point is lower, the oil is more harmful. When something is fried or cook on a temperature of around 180 degrees Celsius, its molecular structure starts changing and the process of oxidation starts which leads to forming degrading products such as aldehydes and lipid peroxidase.
The consumption and inhalation of these products, even in small quantities increases the risk of cancer and heart disease. Whenever you can choose between poly-unsaturated and animal fats to cook, always pick animal fats. Choose oils that are rich in monosaturated and unsaturated fats that are stable on high temperatures like fat, butter, olive oil, and oils made from grape seeds or coconut oil. Sunflower seed oil and corn oil, also rich in poly-unsaturated fats produce higher levels of aldehydes and have a low melting point.
The advice would be to reduce the frying, especially using explicitly increased temperatures. If you must fry your food, at least reduce the quantity of oil. After frying the food, try to reduce the level of oil as much as possibly by straining it on paper. The forming of aldehydes can be reduced by using oils rich in monosaturated or saturated fatty acids, that are also low on poly-unsaturated fatty acids.
Our center “SRCE” we have a professional team of specialist physicians and nutrition specialists that you can use to ask for advice regarding nutrition including an individual nutrition plan.
SRCE – Center for Internal Diseases
