The Nutritional Value of Fats after Use in Commercial Deep-Fat Frying

Poling, C. E.; Warner, W. D.; Mone, P. E.; Rice, E. E.

doi:10.1093/jn/72.2.109

Cited by 37 publications

(6 citation statements)

References 10 publications

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“…Among the toxic compounds generated from the deep-fat frying process are carbonyl, cyclic monomer, and dimer derivatives (5,6). Other studies have reported that fats obtained from restaurants and those prepared during frying experiments are not significantly damaged by heating during normal use unless they are abused (7)(8)(9)(10).…”

mentioning

confidence: 97%

Cyclic fatty acid monomers from dietary heated fats affect rat liver enzyme activity

Lamboni

Sébédio

Perkins

1998

Lipids

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This study was conducted to investigate the effects of dietary cyclic fatty acid monomers (CFAM), contained in heated fat from a commercial deep-fat frying operation, on rat liver enzyme activity. A partially hydrogenated soybean oil (PHSBO) used 7 d (7-DH) for frying foodstuffs, or 0.15% methylated CFAM diets was fed to male weanling rats in comparison to a control group fed a nonheated PHSBO (NH) diet in a 10-wk experiment. All diets were isocaloric with 15% fat. Animals fed either CFAM or 7-DH diets showed increased hepatic content of cytochrome (cyt.) b5 and P450 and increased activity of (E.C. 1.6.2.4) NADPH-cyt. P450 reductase in comparison to the control rats. In addition, the activities of (E.C. 2.3.1.21) carnitine palmitoyltransferase-I and (E.C. 1.1.1.42) isocitrate dehydrogenase were significantly decreased when compared to that of rats fed the NH diet. A significantly depressed activity of (E.C. 1.1.1.49) glucose 6-phosphate dehydrogenase was also observed for these animals compared to the control rats fed NH diet. Moreover, liver and microsomal proteins were significantly increased when CFAM or 7-DH diets were fed to animals in comparison to controls while liver glycogen was decreased significantly in experimental groups of rats. The results obtained in this study indicate that the CFAM in the diet from either synthetic sources or used fats increase the activity of liver enzyme systems that detoxify them.

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mentioning

confidence: 97%

Cyclic fatty acid monomers from dietary heated fats affect rat liver enzyme activity

Lamboni

Sébédio

Perkins

1998

Lipids

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“…Heated oils in the presence of oxygen have been tested in experimental animals, and cellular damage, histological tissue changes and liver and kidney enlargement have been found (65)(66)(67). However, when commercial heated oils were used (68,69), adverse effects were not detected.…”

Section: Deep Fat Fryingmentioning

confidence: 99%

Relative nutritional value of various dietary fats and oils

Masson

1981

J Americ Oil Chem Soc

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The dietary and nutritional role of fats and oils is quite complex, as evident in the new biological findings about some of their components that are essential to man. Fats and oils must be considered for both their quantitative-and qualitative aspects, their fatty acid compositions and relationships with average diets in different countries should be emphasized. Because of some adverse physiological effects ascribed to saturated fatty acids, a tendency to increase the intake of polyunsaturated vegetable oils has occurred to provide a good source of essential fatty acids, mainly linoleic acid. However, saturated fats still are an important part of the diet in developed countries, especially "invisible" fats. Research must continue that is related to modifications fats and oils undergo during industrial processes which affect their nutritional value. Compositions of many fats and oils are provided. ABSTRACTAt the present time, vegetable oils are the source of most of the visible fat in the U.S. diet. They are used as salad and cooking oils, in salad dressing, margarine and shortening. Processing methods in-clude extraction, refining, hydrogenation and interesterification. During storage and use, the products are exposed to oxygen and/or heat, particularly during frying. Processing, storage and use are related to changes in composition, nutritive value and physical characteristics of vegetable oils. Refining removes undesirable minor

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“…Many of these researchers dramatically have cautioned about the potential toxicity of heated fats (4,(6)(7)(8)(14)(15)(16). On the other hand are other researchers who generally have taken commercially used frying oils and either attempted to measure the amount of the questioned components or fed animals the whole used fat as part of a balanced diet (18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37). These latter researchers have contended that the suspect components are not present in commercially used oils in a significant quantity.…”

Section: Introductionmentioning

confidence: 99%

“…Included in the studies of both groups were attempts to develop methods which would be meaningful for answering the questions of what compounds and how much are produced during use of frying oils. The principal emphasis on new techniques has been in the field of analytical chemistry, in part because of extended periods of time required by biological procedures (23,34) and in part because, unless the experimental diets are nutritionally adequate, results of feeding studies may be misleading and liable to misinterpretation (26). Analyses of the various degradation or oxidation products have resulted in reports of the presence in heated oils of epoxides (17,38,39), 1presented at the AOCS Meeting, Ottawa, Canada, September 19"/2.…”

Section: Introductionmentioning

confidence: 99%

Chemical analysis of polymerization products in abused fats and oils

Waltking¹,

Seery²,

Bleffert³

1975

J Americ Oil Chem Soc

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For more than a decade, numerous analytical methods have been proposed for the detection and measurement of polymers in vegetable fats and oils. Many of the methods have been little more than laboratory curiosities, either because they were concemed with only very specific compounds or were too cumbersome and time consuming to become very popular. More recently, a number of methods in common use for analysis of fats and oils has been shown to be useful for indirectly measuring polymeric materials in heat abused oils. The present report shows, by the use of gel filtration chromatography, the validity of two of the indirect methods of estimating polymeric products of abused fats and oils. These methods are: the estimation of polymers through changes in the iodine value and the measurement of retention materials on a gas liquid chromatographic column. A new simplified internal standard gas liquid chromatographic procedure utilizing triglyceride standards also is presented. This latter method permits estimating the degree of degradation of vegetable fats and oils by any laboratory capable of determining the fatty acid composition of a sample by gas liquid chromatography.

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The Nutritional Value of Fats after Use in Commercial Deep-Fat Frying

Cited by 37 publications

References 10 publications

Cyclic fatty acid monomers from dietary heated fats affect rat liver enzyme activity

Cyclic fatty acid monomers from dietary heated fats affect rat liver enzyme activity

Relative nutritional value of various dietary fats and oils

Chemical analysis of polymerization products in abused fats and oils

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