Reusing frying oil increases the risk of high blood pressure. Researchers randomly sampled and analyzed cooking oil from 538 homes in Málaga, Spain, checking for nonvolatile breakdown compounds that form during frying and are absorbed by food, then consumed. They compared the amount of breakdown products in the oils to several health indicators of the adults in those homes.
Results demonstrate a direct link between the intake of these breakdown products and high blood pressure. They found that risk is greatest when using sunflower oil and least when cooking with olive oil, which remains more stable when heated. The monounsaturated fats contained in olive oil are also credited with beneficial effects on blood pressure.
The American Journal of Clinical Nutrition
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