A recent study by Japanese researchers from Meijo University, published in Food Research International, has revealed that cooking garlic and onions in vegetable oil at high temperatures can generate trans-fatty acids (TFAs), posing potential risks to heart health. TFAs, known for accumulating along artery walls and restricting blood flow, are commonly found in processed foods but can also be produced during cooking.
The researchers explored how sulphur-containing compounds, such as isothiocyanates and polysulfides found in vegetables like garlic, leeks, onions, scallions, and shallots, contribute to the trans-isomerisation of unsaturated fatty acids (UFAs) into TFAs at temperatures of 150 degrees Celsius or higher. This molecular reconfiguration can transform UFAs, typically considered beneficial, into harmful TFAs.
The team conducted experiments using a model system to assess the effects of sulphur compounds on triacylglycerols (TAGs) and simulated real cooking processes with garlic, onion, leek, cabbage, horseradish, broccoli sprouts, and various vegetable oils. The findings indicated that sulphur compounds significantly promote TFA formation in vegetable oils, particularly at temperatures above 140 degrees Celsius.
Additionally, the study examined the role of antioxidants like alpha-tocopherol in mitigating UFA’s conversion to TFAs. While antioxidants effectively reduced isothiocyanate-induced isomerisation, they were less effective against polysulfide-induced transformations. Dr. Masaki Honda, who led the study, emphasized that cooking sulphur-rich vegetables like garlic and onions in oil at high temperatures can substantially promote TFA production. However, the release of TFAs under typical cooking conditions was found to be minimal.
Given the World Health Organization’s recommendation to limit TFA consumption to less than 1% of daily energy intake, these findings underscore the importance of cautious cooking practices to mitigate health risks associated with TFA consumption, which is responsible for over 278,000 annual deaths worldwide.
Original Source: https://www.morungexpress.com/cooking-garlic-onions-at-high-heat-may-be-harmful-to-your-heart-study
Category : Health
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Publish Date: 2024-12-28 18:48:00
