Nutrition And Toxicology

The volatile and nonvolatile (possibly toxic) organic decomposition products of frying oils that have been extensively studied and commented on amount to, at most, a small percentage of the total mass of heated frying oil. Other, less studied components can be present in used oils at large percentages (20% or more for polymer) and have severe operating and economic consequences for fryer operators and consumers. It seems appropriate at this time to study the larger chemical variables and their consequences in frying technology. Fried food may be sterile on the surface as it emerges from the hot frying oil, but the interior bulk may still contain viable bacteria due to energy balance deficiencies in the process. This is especially worrisome in products such as coated meats, poultry, fish, and cheese and vegetable roll-ups.

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The Mediterranean Diet Meltdown

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