Infuse 5 September 2018 | Page 41

Practice Implications
Key factors that correlated strongly with how
likely an oil was to break down and form harmful
compounds when heated were:
1. How refined (or “processed”) the oil was.
The more refined an oil was, the more likely it
was to break down. (Due to the refining process,
refined oils already contain secondary products of
oxidation prior to cooking.)
Practice implication: Recommend
cooking oils that have undergone
minimal processing/refining, to minimise
exposure to harmful compounds.
2. Level of natural antioxidants in the oil.
The less antioxidants an oil contained, the more
likely it was to break down and form harmful
compounds.
Practice implication: Recommend cooking oils
that have high levels of antioxidants, as this
increases the oils resistance to break down.
3. Level of polyunsaturated fat in the oil.
The more polyunsaturated fat in the oil, the more
likely it was to break down and form harmful
compounds (oxidation occurs more readily with
multiple double bonds present in the fatty acids).
Practice implication: Recommend cooking oils
that have lower levels of polyunsaturated fat, to
reduce the level of oil breakdown when heated.
article continues overleaf...
© Dietitian Connection
41
Infuse | September 2018