Thermally oxidized sunflower oil diet alters leptin/ghrelin balance and lipid profile in rats: Possible role of reactive aldehydes in dyslipidemia — Daily consumption of oxidized oils might be associated with the occurrence of dyslipidemia, fatty liver and the development of leptin resistance.

  1. The only way you’d get oil this hot is improperly pan frying and honestly just burning your food. The question is how much of these allegedly harmful chemicals are produced at lower temperatures.

  2. So would this mean things like chips and fries are bad for you for other reasons than just calories and too much refined carbohydrates?

  3. Who in their right mind heats oil to 300°C for 30 minutes minimum (!)? Of course this leads to oxidation products like peroxides and aldehydes

  4. The temperature speeds up the process, but high temperatures aren't necessary to kick start oxidation. Unsaturated lipids oxidise at room temperature. If there's oxygen, there will be oxidation products

  5. you have a point - however, deodorization temperatures for the refinement of PUFA-rich cooking oils are processed at temperatures upwards of 230-260˚C... and even these temperatures result in the production of advanced lipoxidation end products (ALEs)

  6. Do you think the heating element in a frying station just stays at 230C? Of course it doesn’t. It is likely 300+C in order to heat up gallons of oil to 230C. All of the oil doesn’t get to 300C, but certainly the oil in contact with the heating element does

  7. Polyunsaturated fats are the most susceptible to this and arterry plaques contain quite a bit of oxidized poly unsaturated fats.

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