Recently, regulatory agencies and fast-food chains have shown an interest in having a simple means to determine when oil should be discarded. Many regulatory officials and nutritionists believe that it would be a wise practice to discard frying oils from food production before their TPM content has risen to 30% by weight of the oil. This attitude is nearly universal even though abused cooking oil consumed with fried food has not been shown to cause tumorigenesis or chronic toxicity in humans.

When a frying oil contains about 25% polar materials, numerous inspectors and restaurant operators believe the oil is abused and that such oil incorporated into food causes the food to be out of quality specification. The TPM content of oil included in food can then be regarded as a chemical index of fried-food quality. A food can be considered adulterated with respect to label declaration when the listed oil is only about 70 to 75% pure.

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