Research

Mixed

Frying foods in polyunsaturated fatty acid (PUFA)-rich oils at high temperatures generates cytotoxic and genotoxic lipid oxidation products (LOPs), specifically α,β-unsaturated aldehydes, which significantly increase the risk of chronic non-communicable diseases including cardiovascular disease and cancer.

Avoid frying foods in oils high in polyunsaturated fats (like sunflower, corn, or soybean oil) at high temperatures. These oils break down into toxic aldehydes that increase cancer and heart disease risk. If you must fry, use oils high in saturated or monounsaturated fats (like coconut oil, butter, or avocado oil) as they are more resistant to oxidation, or limit consumption of deep-fried foods.

ModerateSupportsMEDIUM confidence
continuous and sometimes frequent dietary ingestion of foods deep-fried at high temperature in oxidation-prone unsaturated fatty acid (UFA)-rich CFOs potentially increases the risks of humans to a wide variety of chronic, non-communicable human diseases (NCDs), including cardiovascular diseases (1) and cancer (2).
Martin Grootveld et al. · HepatoBiliary Surgery and Nutrition · 2018

Why this rating

The paper is an editorial citing previous experimental studies (NMR analysis, animal models) and epidemiological correlations, but lacks new primary clinical trial data itself.

Source

Chronic non-communicable disease risks presented by lipid oxidation products in fried foods

Martin Grootveld et al. · HepatoBiliary Surgery and Nutrition · 2018

DOI 10.21037/hbsn.2018.04.01

narrative_reviewCited 44×
Read the paper
DOI resolved against Crossref · corpus check 2026-06-10

This is one finding among thousands. Every one is graded and traced to its source, so you can see what the evidence actually supports. Browse the research →