Every day, many home and foodservice cooks regularly reuse cooking oil to fry food. But a new study performed at the University of Illinois suggests that the practice may be hazardous to women’s health.
Repeatedly heating cooking oil causes triglycerides in the oil to break apart, oxidizing free fatty acids and thereby releasing acrolein, a toxic chemical possessing carcinogenic properties. Scientists have long known that thermally abused oil contains acrolein, which may cause health problems. Recently, researchers at the University of Illinois discovered that chemical compounds in reheated oil can trigger toxic effects that promote breast cancer cell growth. Read the complete article http://www.ift.org/