Comment by ericd
2 days ago
Interesting, thanks. Know of where to read the random trial results? Did they clear the chemically separated/deodorized oils from suspicion? While I err on the side of avoiding them, I don’t have too strong an opinion on this, because like I said, not an expert.
Why are fried foods bad for you? It’s commonly held wisdom, but I’m curious what the mechanics are, to see if there’s a way to mitigate it. Is it something other than the oxidation products that I mentioned? And if it is those, would a more stable fat not fare better? I guess there’s the changes to the food from the high temps in both cases.
There are a handful of studies referenced by this review that look at health impacts of vegetable oils: https://pmc.ncbi.nlm.nih.gov/articles/PMC11600290/
For fried food, I'd worry way more about the raw caloric density and the overeating that can be induced by hyperpalatable foods[1] than oxidation.
[1]: https://en.wikipedia.org/wiki/Hyperpalatable_food
Thanks, I’ll take a look.
Something to note is the acknowledgements, though: “This work was supported by the Soy Nutrition Institute Global, United Soybean Board, Corn Refiners of America, National Corn Growers Association, Canola Council of Canada and USA Canola Association. These funders had no role in the design, analysis or writing of this article.”
Doesn’t mean it’s junk, but also probably not totally disinterested science, since continued funding is probably contingent on them being happy with the results.
EDIT: from what I read, it was mostly a high level summary of literature wihh th some conclusions like high polyunsaturated fat is good for reducing ldl levels, it mentioned at the end that you shouldn’t reuse deep frying oil, try to keep oil under smoke point, some other things like that. Didn’t see much about inflammation, but I didn’t read too carefully, just skimmed.