Importance of fats and oils in the diet and the effects of the frying operation on food safety

Authors

DOI:

https://doi.org/10.5377/elhigo.v12i1.14525

Keywords:

lipids, toxicity of oils, acrylamide, acrolein

Abstract

Fats and oils are an important part of the daily diet. The fatty acids perform biological functions and its ingestion in an adequate omega-6/omega-3 ratio can contribute to a healthy condition. This article is a review of the health implications related to the ingestion of unsaturated, saturated and trans fatty acids. In addition, the parameters that affect the toxicity and safety of oils and fats due to industrial processes are described. Likewise, the toxic substances that can be formed during the heating of the oils and the effects of their consumption on the human body were researched. From this, it is recommended that during the frying process the temperature should be controlled to carry out the operation below 170 °C. The removal of food scraps from the containers used in frying and from the reuse oil is also suggested. To prevent the inhalation of smoke generated during the frying process, the installation of ventilation devices and extractors is recommended, in order to contribute to the reduction of risks for human health.

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Author Biography

Sandra Lorena Blandón Navarro, Universidad Nacional de Ingeniería, Sede Regional UNI Norte, Estelí, Nicaragua.

Es doctora en Ciencias en Ingeniería de Alimentos, Universidad de Sao Paulo (USP), Brasil (2016), con maestría en Procesamiento de Alimentos, Universidad Nacional de Ingeniería (UNI), Nicaragua (2009) y graduada de Ingeniería Química en la misma universidad (2003). Actualmente es Profesora titular de la UNI a nivel de grado y posgrado, en la carrera de Ingeniería agroindustrial y en la maestría en Procesamiento de Alimentos de la Facultad de Ingeniería Química (FIQ-UNI). Ha realizado investigaciones en el área de Ciencia y Tecnología de Alimentos, con énfasis en desarrollo de productos, extracción de aceites vegetales, concentración de proteínas, análisis fisicoquímicos de alimentos, aprovechamiento de residuos de la agroindustria e ingeniería de separaciones.

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Published

2022-06-30

How to Cite

Blandón Navarro, S. L. (2022). Importance of fats and oils in the diet and the effects of the frying operation on food safety. Journal of Science and Technology El Higo, 12(1), 42–52. https://doi.org/10.5377/elhigo.v12i1.14525

Issue

Vol. 12 No. 1 (2022)

Section

Review article

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