This is scary news!!!!1

We would eat fried foods (chops, steaks and fish) about three or four
times a week , not to mention fried potatoes and fried onions, and
always -- in the interests of household economy, reuse the oil three or
four times. My mother died of colon cancer and i have PD  - hard not to
induce a connexion!!

hilary blue.

John Cottingham wrote:

> The source of this article is RedNova News: http://tinyurl.com/dmoj2
>
> Reheating Vegetable Oil Releases Toxin Linked to Parkinson's
>
>
> Credit: Punchstock Research implicates cooking oils used in homes and
> restaurants
>
> HealthDay News -- High amounts of a toxin with known connections to heart
> disease and neurological disorders accumulate in vegetable-based cooking
> oils that are heated or reheated for hours at a time, new research shows.
>
> The fatty acid-derived toxin, called 4-hydroxy-trans-2-nonenal (HNE),
> forms
> in especially high amounts in polyunsaturated oils that have linoleic
> acid,
> which include canola, corn, soybean and sunflower, researchers say. The
> compound does not arise in saturated oils sourced from animal fat.
>
> "There's a tremendous literature in biochemistry on HNE, a library of
> studies going back 20 years. It's a very toxic compound," said lead
> researcher A. Saari Csallany, a professor of food chemistry and
> nutritional
> biochemistry at the University of Minnesota.
>
> Based on the findings, American Dietetic Association spokeswoman Jeannie
> Moloo said that "if a person is concerned about the health aspects of
> HNE,
> then my recommendations would be to never heat any oil to the point of
> smoking and, as far as cooking at home goes, just use the oil one
> time. And
> avoid eating fried foods in restaurants."
>
> Donna Garren, a regulatory affairs executive with the National Restaurant
> Association, which represents more than 358,000 of the nation's eating
> establishments, said there are no industry-wide rules currently in place
> governing the choice and maintenance of cooking oils.
>
> But, she added, "if there is a risk, we'd be concerned about that and
> want
> to work with the appropriate federal agency to look at a thorough risk
> assessment."
>
> The findings were presented this week at the American Oil Chemists
> Society
> annual meeting, in Salt Lake City.
>
> According to Csallany, who conducted the research with graduate student
> Christine Seppanen, HNE has a long pedigree as a health threat to humans.
> Numerous studies have linked HNE consumption to increased risks for
> cardiovascular disease, stroke, Parkinson's, Alzheimer's, Huntington's
> disease, liver ailments and even cancer, she said.
>
> Vegetable-based monounsaturated and polyunsaturated fats are inherently
> unstable, especially at high temperatures, Csallany said. And "HNE arises
> from linoleic acid [contained in these oils]. For example, soybean oil is
> about 54 percent linoleic, canola a bit lower, corn oil a little higher,
> maybe 60 percent, and sunflower oil is even higher than that," she added.
>
>
> "HNE's toxicity is that it reacts very energetically with biomolecules"
> once it is absorbed into the body via food, Csallany said. "It reacts
> with
> the various kinds of amino groups -- proteins, DNA, RNA, affecting basic
> cellular processes," she added.
>
> In their previous work, Csallany and Seppanen discovered that HNE
> tends to
> form in vegetable oils at high temperatures, accumulating steadily over a
> period of up to 6.5 hours, after which point it begins to decompose.
>
> A study they published last year in the Journal of the American Oil
> Chemists' Society also found that the level of absorbed HNE in French
> fries
> was equal to HNE concentrations in the oil the fries were cooked in,
> she said.
>
> "Our next question was, 'So, what happens if somebody at home is using
> oil
> for an hour, then lets it stand overnight for two or three days? Does it
> decompose by itself? Or if it's reheated does the accumulation start
> adding
> up again?'" Csallany said.
>
> Their latest experiment found that "intermittent heating is just as
> bad as
> continuous heating," Csallany said.
>
> Based on the findings, she recommends that people avoid foods fried in
> polyunsaturated vegetable oils.
>
> "It's not so bad if you eat these foods once or twice in a while, but if
> you are continuously eating them, and the oils are neglected, kept aside,
> that's not so healthy," she said.
>
> And what about fast-food restaurants, where deep fryers are kept hot and
> active most of the day?
>
> "Smaller operations tend to use soybean oil or some other vegetable oil,"
> Csallany said. "At the chains -- although we haven't tested there -- they
> generally use hydrogenated soybean oil. Hydrogenation doesn't get rid of
> the linoleic acid, but it could make it a little less. However, it's
> still
> there in high concentrations."
>
> Moloo agreed that the real concern is restaurant fare. "I'm not so
> worried
> about the home cook using a vegetable oil -- using a corn or soybean
> oil to
> stir-fry vegetables, for example -- because most of the time it's a
> short,
> one-time use," she said. "I'm more concerned about fried foods in
> restaurants, where the oil may be used over and over."
>
> Garren said, "It's the option of the [restaurant] operator as to what
> combination of oils they use -- they might want to use a combination of
> animal (protein-based) and vegetable oils, depending on palatability."
>
> As to changing the oil, she added, "There is mention of maintenance of
> oils
> in the [U.S. Food and Drug Administration's] Food Code, and it leaves
> it to
> the discretion of the operator, based on the cleanliness of the oils."
>
> She noted, however, that too-frequent changing of cooking oils can bring
> its own problems.
>
> "You have to make sure that you aren't wasting oils that are perfectly
> good
> to use, because then you have disposal issues. We want to make sure we're
> not creating another problem by arbitrarily dumping oil," she said.
>
> But Moloo says dumping vegetable-based cooking oil after use may be a
> good
> idea, at least in residential kitchens.
>
> "If you deep-fry foods at home, throw out the oil after cooking rather
> than
> saving it," she said. "And if HNE is a concern for you, then one of the
> ways to eliminate it from your diet is simply not to eat these fried
> foods."
>
> She also noted that not all vegetable oils are created equal.
>
> "Oils that are high in saturated fats and monounsaturated fats are the
> most
> stable when heated -- from a vegetable oil standpoint, those would
> include
> peanut and olive oil," the nutritionist said.
>
> Other polyunsaturated oils such as soybean, corn, canola or sunflower
> "might better be used at room temperature, such as in salad
> dressings," she
> added.
>
> For her part, Csallany said she would abandon vegetable oils as a cooking
> staple altogether.
>
> "If I was frying, I'd go back to beef tallow -- it's very high in oleic
> acid," which does not produce HNE, she said. "And there's new information
> that shows that not all [animal-based] saturated fats are the same.
> Stearic
> acid, for example, is found in saturated fat and it doesn't increase
> cholesterol and doesn't produce HNE."
>
> But Moloo is more leery of any switch back to animal oils.
>
> "Anytime we're looking at eating a lot of fat in the diet it's going to
> cause problems, whether it's toxic compounds that come out through the
> heating process, or other components of the fat, such as high cholesterol
> levels," she said.
>
> For its part, the National Restaurant Association intends to wait for
> word
> from the FDA, which has the power to issue guidances on these types of
> issues.
>
> At this point, Garren said, "it would be fairly arbitrary for us to
> make a
> decision -- obviously, we'd want to carefully monitor this and be of any
> help we can be to the FDA in moving forward with a thorough risk
> assessment."
>
> More information
>
> University of Minnesota
>
> National Restaurant Association
>
> For much more on dietary fats and oils, visit the American Dietetic
> Association.
>
>
>
> Source: By E.J. Mundell
>
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