The Vapor from Heated Edible Oil and Effects of its Inhalation on the Circulatory and Respiratory systems in Rabbits

Abstract

The inhalation toxicities of vapor from heated food oil, especially on circulatory and respiratory systems were studied in rabbits. 1) Inhalation of the vapor of frying edible oil caused marked inhibitions of respiration and heart rate, and a slight elevation in blood pressure. Inhalation of the vapor of bubbling edible oil caused similar effects. 2) Acrolein, carbon dioxied, ethylene and other many saturated hydrocarbones were found in the vapor from heated oil by gas chromatography. Among inhaled ethane, pentane and acrolein, only acrolein showed the same effects as those of the vapor. 3) The effects of the vapor on rabbits vanished with the removal of acrolein from the vapor, and the effects of the vapor were assumed to depend upon acrolein presented in the inhaled gas. 4) Under practical cooking conditions with fresh oil, 200~400 μg of acrolein was recovered from the vapor during frying about 20 g of potatoes or onions, and 1.1~10.3 ppm of acrolein was found at 15 cm above the surface of the heating oil. © 1975, Japanese Society for Food Hygiene and Safety. All rights reserved.