https://www.eurekalert.org/pub_releases/2016-11/uoe-ctm110216.php
Citando:
"Cooking food at temperatures above 150 degrees centigrade changes their chemical structure and can lead to the formation of toxic products known as neo-formed contaminants (NFCs).
These include trans-fatty acids - which are known to be harmful and are banned from food sold in many parts of the world - and other toxins called advanced glycation end-products.
Frying foods at a high heat is particularly problematic because the oils readily break down to form trans-fatty acids.
An international team - led by the University of Edinburgh - reviewed previous studies that have investigated the effects of NFCs on human and animal tissue. The studies explored the relationship between these products and heart disease risk.
Their findings revealed that cooking methods - including frying and roasting - which are common in South Asian countries created high levels of trans-fatty acids, especially if the oil is reused."
