Posted on 09/27/2021 7:16:43 AM PDT by Brookhaven
Abstract
Background: The lung cancer incidence in Chinese women is among the highest in the world, but tobacco smoking accounts for only a minority of the cancers. Epidemiologic investigations of lung cancer among Chinese women have implicated exposure to indoor air pollution from wok cooking, where the volatile emissions from unrefined cooking oils are mutagenic.
Purpose: This study was conducted to identify and quantify the potentially mutagenic substances emitted from a variety of cooking oils heated to the temperatures typically used in wok cooking.
Methods: Several cooking oils and fatty acids were heated in a wok to boiling, at temperatures (for the cooking oils) that ranged from 240 degrees C to 280 degrees C (typical cooking temperatures in Shanghai, China). The oils tested were unrefined Chinese rapeseed, refined U.S. rapeseed (known as canola), Chinese soybean, and Chinese peanut in addition to linolenic, linoleic, and erucic fatty acids. Condensates of the emissions were collected and tested in the Salmonella mutation assay (using Salmonella typhimurium tester strains TA98 and TA104). Volatile decomposition products also were subjected to gas chromatography and mass spectroscopy. Aldehydes were detected using high-performance liquid chromatography and UV spectroscopy.
Results: 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds were qualitatively and quantitatively detected, with emissions tending to be highest for unrefined Chinese rapeseed oil and lowest for peanut oil. The emission of 1,3-butadiene and benzene was approximately 22-fold and 12-fold higher, respectively, from heated unrefined Chinese rapeseed oil than from heated peanut oil. Lowering the cooking temperatures or adding an antioxidant, such as butylated hydroxyanisole, before cooking decreased the amount of these volatile emissions. Among the individual fatty acids tested, heated linolenic acid produced the greatest quantities of 1,3-butadiene, benzene, and acrolein. Separately, the mutagenicity of individual volatile emission condensates was correlated with linolenic acid content (r = .83; P = .0004). Condensates from heated linolenic acid, but not linoleic or erucic acid, were highly mutagenic.
Conclusions: These studies, combined with experimental and epidemiologic findings, suggest that high-temperature wok cooking with unrefined Chinese rapeseed oil may increase lung cancer risk. This study indicates methods that may reduce that risk.
Implications: The common use of wok cooking in China might be an important but controllable risk factor in the etiology of lung cancer. In the United States, where cooking oils are usually refined for purity, additional studies should be conducted to further quantify the potential risks of such methods of cooking.
For fying I like to use grapeseed oil or possibly Avocado oil, sometimes coconut oil, which have a higher smoke points.
Sadly, a lot of olive oils are not really 100% olive oils, but have been mixed with things like safflower or corn oil.
https://www.mokshamantra.com/olive-oil-adulteration-and-detection-methods/
“It is quite common to find VOO and EVOO adulterated with soybean, corn, safflower, sunflower and sesame oil. In some instances, colza oil with added colour and flavour has been labeled and sold as olive oil.”
https://oliveoilsource.com/page/adulterated-fraudulent-extra-virgin-olive-oil
https://www.aboutoliveoil.org/certified-olive-oil-list
Testing has shown that foods cooked in bacon fat have detrimental effects on pigs.
I wasn’t a big Mcdonalds fan for burgers but I would stop and get large fries and eat them on my way home from work. They didn’t even need ketchup. They were that good. But there were other good fries out there too. No longer.
Yep, even lowly Burger King’s fries were pretty good when they were fried in tallow.
From 1990:
“A Burger King spokesman said the company uses vegetable oil for everything except its French fries — as does McDonald’s — and at this time does not plan to switch. “We have tried doing the potatoes in vegetable oil, and our customers just don’t like them as well as those fried in beef tallow,” he said.”
https://www.washingtonpost.com/archive/lifestyle/wellness/1990/04/17/whats-the-beef-fatty-fast-food-french-fries/034b5495-0891-4464-b9f8-926d78d17094/
BK was honest back then that veg oil fries just didn’t taste as good. That honesty was short-lived, as they eventually fell in line and switched too.
Odiferous molecules are WAY smaller than viruses. I would guess that if you cannot smell odors..then the virus might he blocked.
When tested for n95 mask fit...an odiferous solution is sprayed in the air adjacent to the masked face. If the breathing subject cannot smell it...the mask is considered a good fit.
I know a guy who does commercial roofing as a business. He won’t eat in Chinese restaurants because the roof membranes around the kitchen exhaust gets rotted away and he doesn’t think it’s healthy.
280°c equals 536°F. We in the U.S. don’t typically cook with anywhere NEAR those temperatures. And we don’t use unrefined canola oil; I, personally, don’t use canola oil at all.
Lard, coconut, butter and olive are my oils of choice currently.
No Costcos around here, and twenty pounds would last a lifetime, but I appreciate your tip! Thanks!
Or maybe the litter box?
Smoke-points of various cooking oils:
http://anovaculinary.com/wp-content/uploads/2017/02/cooking-oils-smoke-points-v2.pdf
Mexican markets or the evil Amazon, hahaha.
What brand(s). How is it better than Armour? What’s the difference?
The best pie crusts are made using lard! Anything else is crap!
Prolly, the butcher shop!
LOL! We used to buy hog tallow back on the farm, and render it for lye soap. When we heated that fat, those crispy little hog meat pieces would bubble to the top everywhere for me to pick out (and eat!). I was in hog heaven, until I just couldn’t eat any more. Still kicking, too!
I think coconut oil is the most beneficial vegetable oil.
I’m not sure, but I think Olive Oil burns before it gets hot enough for the Wok.
Refining olive oil or I think any oil allows us to heat it more. After refining, it has less taste and aroma.
Lard, coconut, butter and olive are my oils of choice currently.
I have those on my list and cocoa butter.
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