Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty aci...

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Bibliographic Details
Main Authors: Martin Grootveld, Benita C. Percival, Justine Leenders, Philippe B. Wilson
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Nutrients
Subjects:
lipid oxidation products
lipid hydroperoxides
aldehyde toxins
frying oils
fried foods
cytogenicity/gentoxicity/mutagenicity
Online Access:https://www.mdpi.com/2072-6643/12/4/974

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