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Reheating Vegetable Oil Releases Toxin:
High amounts of a toxin with known connections to heart disease and neurological disorders accumulate in vegetable-based cooking oils that are heated or reheated for hours at a time, new research shows.
The fatty acid-derived toxin, called 4-hydroxy-trans-2-nonenal (HNE), forms in especially high amounts in polyunsaturated oils that have linoleic acid, which include canola, corn, soybean and sunflower, researchers say. The compound does not arise in saturated oils sourced from animal fat.
"There’s a tremendous literature in biochemistry on HNE, a library of studies going back 20 years. It’s a very toxic compound," said lead researcher A. Saari Csallany, a professor of food chemistry and nutritional biochemistry at the University of Minnesota.
Based on the findings, American Dietetic Association spokeswoman Jeannie Moloo said that "if a person is concerned about the health aspects of HNE, then my recommendations would be to never heat any oil to the point of smoking and, as far as cooking at home goes, just use the oil one time. And avoid eating fried foods in restaurants."
Donna Garren, a regulatory affairs executive with the National Restaurant Association, which represents more than 358,000 of the nation’s eating establishments, said there are no industry-wide rules currently in place governing the choice and maintenance of cooking oils.
But, she added, "if there is a risk, we’d be concerned about that and want to work with the appropriate federal agency to look at a thorough risk assessment."
The findings were presented this week at the American Oil Chemists Society annual meeting, in Salt Lake City.
