Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins

Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins

Continuous or frequent ingestion of fried foods containing cytotoxic/mutagenic/genotoxic lipid oxidation products (LOPs) may present significant human health risks; such toxins are generated in thermally stressed polyunsaturated fatty acid (PUFA)-rich culinary frying oils (CFOs) during standard fryi...

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Bibliographic Details
Main Authors: Martin Grootveld, Benita C. Percival, Sarah Moumtaz, Miles Gibson, Katy Woodason, Azeem Akhtar, Michael Wawire, Mark Edgar, Kerry L. Grootveld
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
culinary frying oils
seed oils
frying practices
lipid peroxidation
lipid oxidation products
toxic aldehydes
Online Access:https://www.mdpi.com/2076-3417/11/5/2351

Internet

https://www.mdpi.com/2076-3417/11/5/2351

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