Spanish researchers have discovered certain “aldehydes” in food. These are thought to be related to some neurodegenerative diseases and some types of cancer.
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Boston, MA (PRWEB) March 06, 2012
The Doctors Health Press, a publisher of various natural health newsletters books and reports, including the popular online Doctors Health Press e-Bulletin, is reporting on a new study that raises concerns about potentially toxic compounds found in sunflower oil.
As reported in Doctors Health Press e-Bulletin on Monday, March 5, 2012 (http://www.doctorshealthpress.com/food-and-nutrition-articles/important-news-if-you-still-cook-with-oil), Spanish researchers have discovered certain “aldehydes” in food. These are thought to be related to some neurodegenerative diseases and some types of cancer. They are toxic compounds found in some oils — such as sunflower oil — that become present when heated. At frying temperature, oil releases aldehydes into the air.
The study wanted to see if the toxins stayed in the oil as well — and, as it turns out, they do.
The Doctors Health Press e-Bulletin explained that the toxic aldehydes are a result of degradation of the fatty acids in oil and, although some are volatile, others remain after frying. That is why they can be found in cooked food. As they are very reactive compounds, they can react with proteins, hormones and enzymes in the organism and impede its correct functioning.
The Doctors Health Press e-Bulletin also reported that the research involved heating olive oil, sunflower oil and linseed oil in a deep fryer at 190 degrees Celsius. This was carried out for 40 hours for the first two oils and 20 hours for the linseed oil (which isn’t much as used in food, but has high omega-3 content).
After applying special techniques, researchers found that sunflower and linseed oil are the ones that create the most toxic aldehydes in less time. These oils are high in polyunsaturated fats.
Olive oil carries a higher concentration of monounsaturated fats and wound up generating less of these toxins in a longer period of time.
Past studies have found that, in oils subjected to frying temperatures, other toxic substances such as “alkyl benzenes” were found. In these studies as well, olive oil created the least amount of toxins.
The researchers said they don’t wish to alarm people but suggest the data are true and should be taken into account.
(SOURCE: Guillen, M.D., Uriarte, P.S., "Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α, β unsaturated aldehydes," Food Chemistry, Apr. 2012; 131 (3): 915-926.)
Doctors Health Press e-Bulletin is a daily e-letter providing natural health news with a focus on natural healing through foods, herbs and other breakthrough health alternative treatments. For more information on the Doctors Health Press, visit http://www.doctorshealthpress.com.
David Juan, MD, is the editor of The Vitamin Doctor newsletter that reveals some of the inside facts, including potential hazards, of today's popular world of vitamins and supplements. The Vitamin Doctor has released a new video revealing the foods that can have negative consequences when mixed with popular supplements. To see the video, visit http://www.doctorshealthpress.com/foods-never-to-mix.