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

Maman Manzo Lawaly

doi:doi:10.11648/j.ab.20241201.11

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

Maman Manzo Lawaly

Published in Advances in Biochemistry (Volume 12, Issue 1)

Received: 2 October 2023 Accepted: 20 October 2023 Published: 11 January 2024

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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.

Published in	Advances in Biochemistry (Volume 12, Issue 1)
DOI	10.11648/j.ab.20241201.11
Page(s)	1-9
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cooking Oil, Health Hazard, Reactive Oxidative Stress, Toxicity

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Lawaly, M. M. (2024). Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies. Advances in Biochemistry, 12(1), 1-9. https://doi.org/10.11648/j.ab.20241201.11

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Lawaly, M. M. Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies. Adv. Biochem. 2024, 12(1), 1-9. doi: 10.11648/j.ab.20241201.11

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AMA Style

Lawaly MM. Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies. Adv Biochem. 2024;12(1):1-9. doi: 10.11648/j.ab.20241201.11

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@article{10.11648/j.ab.20241201.11,
  author = {Maman Manzo Lawaly},
  title = {Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies},
  journal = {Advances in Biochemistry},
  volume = {12},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.ab.20241201.11},
  url = {https://doi.org/10.11648/j.ab.20241201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20241201.11},
  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.
},
 year = {2024}
}

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TY  - JOUR
T1  - Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies
AU  - Maman Manzo Lawaly
Y1  - 2024/01/11
PY  - 2024
N1  - https://doi.org/10.11648/j.ab.20241201.11
DO  - 10.11648/j.ab.20241201.11
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2329-0862
UR  - https://doi.org/10.11648/j.ab.20241201.11
AB  - 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.

VL  - 12
IS  - 1
ER  -

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Maman Manzo Lawaly

Faculty of Agriculture, University Boubakar Bâ of Tillabéri, Tillabéri, Niger Republic; Department of Nutrition and Dietetic, University Institute of Technology, Tillaberi, Niger Republic

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APA Style

Lawaly, M. M. (2024). Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies. Advances in Biochemistry, 12(1), 1-9. https://doi.org/10.11648/j.ab.20241201.11

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ACS Style

Lawaly, M. M. Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies. Adv. Biochem. 2024, 12(1), 1-9. doi: 10.11648/j.ab.20241201.11

Copy | Download

AMA Style

Lawaly MM. Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies. Adv Biochem. 2024;12(1):1-9. doi: 10.11648/j.ab.20241201.11

Copy | Download

@article{10.11648/j.ab.20241201.11,
  author = {Maman Manzo Lawaly},
  title = {Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies},
  journal = {Advances in Biochemistry},
  volume = {12},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.ab.20241201.11},
  url = {https://doi.org/10.11648/j.ab.20241201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20241201.11},
  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.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Toxicity Associated with the Consumption of Thermally-oxidized Cooking Oils: A Literature Review of Experimental Studies
AU  - Maman Manzo Lawaly
Y1  - 2024/01/11
PY  - 2024
N1  - https://doi.org/10.11648/j.ab.20241201.11
DO  - 10.11648/j.ab.20241201.11
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2329-0862
UR  - https://doi.org/10.11648/j.ab.20241201.11
AB  - 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.

VL  - 12
IS  - 1
ER  -

Copy | Download