“…The oil type also influences the increase in contaminants after heating processes, as in the case of HAAs, the formation of which is directly proportional to the level of saturated fatty acids [61]. Quantifiable levels of some NAs, namely, N-Nitrosodiethylamine, N-Nitrosodimethylamine, N-Nitrosomethylethylamine, N-Nitrosopiperidine and N-Nitrosomorpholine, in the range 0.1-0.7 µg kg −1 , were also reported by different authors in several oil types, such as olive oil, grapeseed, sunflower, perilla, sesame, rape, soybean, corn and peanut [23][24][25][26]30,[45][46][47][48][49][50][51][52][53][54][55][56][57][58][59][60][61][62]. Regarding acrylamide, most studies were focused on meat heating processes by frying, confirming the possible formation of such a contaminant up to 129 µg kg −1 .…”