Leading scientists have recently found out that cooking with vegetable oils presupposes serious detrimental effects on health. Researchers from the De Montfort University Leicester (DMU) are sure that cooking with lard or butter prompts release of dangerous agents that can cause cancer.
In the course of the study the volunteers were given vegetable oil, sunflower oil, corn oil, olive oil, cold-pressed rapeseed oil, goose fat, lard and butter to be used for daily cooking. They then collected the leftovers from the used types of oils and analized them in the laboratory.
The results of the study unveiled that that vegetable oils change its molecular composition when being heated and produce substances called aldehydes, which may cause cancer and heart disease.
“The researchers used millimoles as a unit of measurement and in their investigation, it was found that heating coconut oil at high temperatures for about half an hour could release approximately half a millimole of toxins. Butter released over one millimole and sunflower oil discharged more than five millimoles,” Tech Times writes.
The amount of aldehydes released by sunflower and corn oil was said to be 20 times higher than the prescribed level of the World Health Organization. Olive oil and rapeseed oil generated significantly lower amounts of aldehydes as goose fat and butter.
“The reason being that these fats are richer in monounsatur[at]ed and saturated fats, and are much more stable when heated,” said Michael Mosley, the presenter of the case at BBC 2, which featured the study on July 29, 2015.
Professor John Stein, Oxford’s professor of neuroscience, said that partly as a result of corn and sunflower oils, “the human brain is changing in a way that is as serious as climate change threatens to be”.
“If you eat too much corn oil or sunflower oil, the brain is absorbing too much omega 6, and that effectively forces out omega 3,” said Prof Stein. “I believe the lack of omega 3 is a powerful contributory factor to such problems as increasing mental health issues and other problems such as dyslexia.”
Prof Grootveld, of De Montfort University in Leicester, who carried out a series of experiments, said: “For decades, the authorities have been warning us how bad butter and lard was. But we have found butter is very, very good for frying purposes and so is lard.
“People have been telling us how healthy polyunsaturates are in corn oil and sunflower oil. But when you start messing around with them, subjecting them to high amounts of energy in the frying pan or the oven, they undergo a complex series of chemical reactions which results in the accumulation of large amounts of toxic compounds.”
Prof Grootveld concluded: “This major problem has received scant or limited attention from the food industry and health researchers.” Evidence of high levels of toxicity from heating oils has been observed for many years, he added.
Health concerns linked to the toxic by-products include heart disease; cancer; “malformations” during pregnancy; inflammation; risk of ulcers and a rise in blood pressure.