Every day, many home and foodservice cooks regularly reuse cooking oil to fry food. But a new study performed at the University of Illinois suggests that the practice may be hazardous to women’s health.
Repeatedly heating cooking oil causes triglycerides in the oil to break apart, oxidizing free fatty acids and thereby releasing acrolein, a toxic chemical possessing carcinogenic properties. While scientists have known for some time that thermally abused oil contains acrolein and that it may be linked with certain health problems, a team of researchers at the University of Illinois has discovered that the chemical compounds in reheated oil may trigger toxicological effects that promote the proliferation of breast cancer cells. Read the complete article http://www.ift.org/
