Představují tuky a oleje po smažení zdravotní riziko?
Klíčová slova:smažení, toxicita, hydroperoxidy, polymerní lipidy, cyklické mastné kyseliny, aldehydy, aldehydokyseliny
This review discusses toxic effects of frying fats and oils as well as of the compounds formed from them during frying, with special attention to their harmful effects on human health. Some authors suppose that frying fats heated under common conditions are not harmful. However, with respect to the generally insufficient vitamin E intake and other factors, the consumption of fried foods should be reduced.