Glycidol: The DNA-Damager in Fried Foods
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Glycidol may help explain why people who eat fried foods get more cancer.
“The main purpose of frying is to produce foods with good consumer acceptability. However, not all acceptable foods are safe.” Food chemists have been very interested in the newly discovered toxic compounds produced by frying.
We’ve been refining vegetable oils for more than a century, but only recently have we discovered that this can produce concerning compounds such as 3-MCPD and, even worse, glycidol. 3-MCPD is conside
“The main purpose of frying is to produce foods with good consumer acceptability. However, not all acceptable foods are safe.” Food chemists have been very interested in the newly discovered toxic compounds produced by frying.
We’ve been refining vegetable oils for more than a century, but only recently have we discovered that this can produce concerning compounds such as 3-MCPD and, even worse, glycidol. 3-MCPD is conside
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