Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies

Abstract

Use of cooking oils in culinary practices, especially in deep-frying is a very old method of food preparation largely utilized across the world. Apart being a quick method of frying, deep-frying (100°C to 180°C) confers to the cooked food the unique physico-chemical properties (modification of the texture, proteins denaturation, water vaporization, etc.) desired by the consumer. However, oil heated at relatively very high temperature (>180°C) could lead to the formation of toxic compounds which may pose detrimental effect on health of the consumers of fried foods. Several pathological conditions or diseases may be in part or fully associated with the consumption of food by-products of thermally-oxidized oils. In this study, we have overviewed most valuable published literatures on toxicity effects related to the ingestion of thermally-oxidized cooking oils on liver, kidney and cardiovascular system. Thus, this article aims to alert the general public for a better understanding of the health risks associated with frying oils, to serve as a stimulus for scientists to foster the research activities which could potentially contribute to reduce the burden of this issue and to help develop or reinforce regulation policies in most developing countries concerning the use of frying oils in food preparation.