Importance of fats and oils in the diet and the effects of the frying operation on food safety
DOI:
https://doi.org/10.5377/elhigo.v12i1.14525Keywords:
lipids, toxicity of oils, acrylamide, acroleinAbstract
Fats and oils are an important part of the daily diet. The fatty acids perform biological functions and its ingestion in an adequate omega-6/omega-3 ratio can contribute to a healthy condition. This article is a review of the health implications related to the ingestion of unsaturated, saturated and trans fatty acids. In addition, the parameters that affect the toxicity and safety of oils and fats due to industrial processes are described. Likewise, the toxic substances that can be formed during the heating of the oils and the effects of their consumption on the human body were researched. From this, it is recommended that during the frying process the temperature should be controlled to carry out the operation below 170 °C. The removal of food scraps from the containers used in frying and from the reuse oil is also suggested. To prevent the inhalation of smoke generated during the frying process, the installation of ventilation devices and extractors is recommended, in order to contribute to the reduction of risks for human health.
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