Why some cooking oils make more toxic smoke than others
Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When oils are heated for cooking, they break down and make smelly, harmful chemicals. Different oils make different chemicals based on what fats they have.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
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Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When oils are heated for cooking, they break down and make smelly, harmful chemicals. Different oils make different chemicals based on what fats they have.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 54 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Wang Y, Zhu M, Mei J, Luo S, Leng T, Chen Y, Nie S, Xie M
Related Content
Claims (10)
Oils with polyunsaturated fatty acid content exceeding 10% are susceptible to thermal oxidation during cooking, generating harmful aldehydes and polar compounds even below smoke point.
Oils with polyunsaturated fatty acid content exceeding 10% are susceptible to thermal oxidation during cooking, generating cytotoxic aldehydes and lipid peroxides.
When perilla oil is heated, two chemicals—HHE and ethyl furan—are made together because they both come from the same fat molecule, linolenic acid.
When you heat different cooking oils really hot for a long time, they break down and make harmful chemicals, and the type of oil you use determines which chemicals are made.
Perilla oil makes a specific harmful chemical called HHE and ethyl furan when heated, and peanut oil makes more of another chemical called pentyl furan — because each oil has different fats.