Women's Health Weekly
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Carcinogens
Polycyclic aromatic hydrocarbon development in frying oils and snacks studied
March 16th, 2006
The development of polycyclic aromatic hydrocarbons (PAHs) in frying oils and snacks was studied. According to a study from Italy, "The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures." "The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction...
Source: Women's Health Weekly (2006-03-16)
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