Food fried in vegetable oil may contain toxic compound

摘要

University of Minnesota researchers -Ms.A.Saari Csallany,a Professor of Food Chemistry and Nutritional Biochemistry,and graduate student Ms.Christine Seppanen have shown that when highly unsaturated vegetable oils are heated at frying temperature (365 deg F) for extended periods - or even for half an hour - a highly toxic compound,HNE (4-hydroxy-trans-2-nonenal),forms in the oil.