Frying process in the relation fat/degenerative diseases. (c) Consejo Superior de Investigaciones Científicas Licencia Creative Commons 3.0 España (by-nc) http://grasasyaceites.revistas.csic.es (c) Consejo Superior de Investigaciones Científicas Licencia Creative Commons 3.0 España (by-nc) http://grasasyaceites.revistas.csic.es (c) Consejo Superior de Investigaciones Científicas Licencia Creative Commons 3.0 España (by-nc) http://grasasyaceites.revistas.csic.es (c) Consejo Superior de Investigaciones Científicas Licencia Creative Commons 3.0 España (by-nc)
SUMMARY Influence of the frying process on the real fat intakeAs shown in the former presentation, one fact about repeated frying is that there oemes a moment, when the oil used is no longer suitable for frying, that is discarded. The amount may be quite large depending, among other factors, on the composition of the oil itself and on that of the foodstuffs fried. This can be of practical significance for the total lipid intake, since the unsuitable oil is no longer ingested. It is difficult to know the amount of oil discarded for this reason and there is no scientific information in the literature on this subject.In this paper we try to know the quantitative and qualitative importance of the oil proceeding of repeated frying (RF) which normally is discarded in relation to the total fat intake (Fl) in Madrid, as well at domestic level (96 families) as in catering (hospitals, restaurants and schools). For this purpose discarded oils proceeding of the frying of food were collected in the usual quantity, variety and conditions (only olive and sunflower oils were used), both in the households and in the institutions. In the oils, raw and discarded, we also determined their composition in fatty acids.Our results show that at domestic level, although the dispersion is big, the average values of the discarded oil are the 19.3 ± 18
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