The Telegraph
Cooking with vegetable oils releases toxic cancer-causing chemicals, say experts
Scientists warn against the dangers of frying food in sunflower oil and corn oil over claims they release toxic chemicals linked to cancer
Cooking with vegetable oils releases toxic chemicals linked to cancer and other diseases, according to leading scientists, who are now recommending food be fried in olive oil, coconut oil, butter or even lard.
The
results of a series of experiments threaten to turn on its head
official advice that oils rich in polyunsaturated fats – such as corn
oil and sunflower oil – are better for the health than the saturated
fats in animal products.
Scientists
found that heating up vegetable oils led to the release of high
concentrations of chemicals called aldehydes, which have been linked to
illnesses including cancer, heart disease and dementia.
Martin
Grootveld, a professor of bioanalytical chemistry and chemical
pathology, said that his research showed “a typical meal of fish and
chips”, fried in vegetable oil, contained as much as 100 to 200 times
more toxic aldehydes than the safe daily limit set by the World Health
Organisation.
In
contrast, heating up butter, olive oil and lard in tests produced much
lower levels of aldehydes. Coconut oil produced the lowest levels of the
harmful chemicals.
Concerns over toxic chemicals in heated oils are backed up by separate research from a University of Oxford professor, who claims that the fatty acids in vegetable oils are contributing to other health problems.
“The human brain is changing in a way that is as serious as climate change threatens to be"
Professor John Stein, Oxford University’s emeritus professor of neuroscience
Concerns over toxic chemicals in heated oils are backed up by separate research from a University of Oxford professor, who claims that the fatty acids in vegetable oils are contributing to other health problems.
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INDEPENDENT
Vegetable oils contain 'toxic' chemical linked to cancer and brain degeneration, say scientists
The new research contradicts advice from the NHS not to cook with butter
Scientists
said meal fried in vegetable oil such as fish and chips contains 100 to
200 times more aldehydes than the daily limit set by the World Health
Organisation (WHO).
Lard, butter, coconut and olive oil are all better dietary choices, leading scientists have said - in advice which directly contradicts the NHS.
When heated, corn, sunflower, palm and soya bean oils - often called "vegetable" oils - release chemicals called aldehydes which have been linked to various cancers and neurogenerative diseases such as Alzheimer's.
Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology at DeMontfort University,said that a meal fried in vegetable oil such as fish and chips contains 100 to 200 times more aldehydes than the daily limit set by the World Health Organisation (WHO), according to the Daily Telegraph.
Using butter, olive and lard in the frying pan, however, was found to produce much lower levels of aldehydes - with coconut oil coming out as healthiest.
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