Health Hazards of Repeatedly Heated Frying Oils. Experimental Study of Health Hazards of Long-term Consumption of Repeatedly Heated Oils

      Аннотация: Fried foods contribute a significant proportion of the total fat consumed worldwide. It offers fast and tasty food containing a substantial amount of frying oil which makes the quality of frying oil an important contributor to some health issues. the aim of this work was to explore the effect of heating for different duration on the quality of the frying oil with testing the effect of these oils on the body organs. results revealed that the repetition of heating is much more destructive than the continuous heating of the oil. Sunflower oil can tolerate heating better than cottonseed and mixed oil. It is recommended that frying is better to be avoided. Repeated use of the oil for frying must not occur even with short periods of repetition. Chronic consumption of heated frying oils is extensively damaging to the body of experimental animals and the damage is correlated with the degree of oil deterioration by heat.

Ключевые слова: Health Hazards, Frying oils, TBARS, tocopherols