title: Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.
abstract: Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE.
authors: Department of Public Health, Kaohsiung Medical University, Kaohsiung 80708, Taiwan; Research Center for Environmental Medicine, Kaohsiung Medical University, Kaohsiung 80708, Taiwan. Electronic address: pengcy@kmu.edu.tw.
authors: Chiung-Yu
authors: CY
authors: Peng
authors: Department of Occupational Safety and Health, Chung-Hwa University of Medical Technology, Tainan 71703, Taiwan.
authors: Cheng-Hang
authors: CH
authors: Lan
authors: Research Center for Cijin Cohort Study, Kaohsiung Medical University, Kaohsiung 80708, Taiwan.
authors: Pei-Chen
authors: PC
authors: Lin
authors: Department of Public Health, Kaohsiung Medical University, Kaohsiung 80708, Taiwan.
authors: Yi-Chun
authors: YC
authors: Kuo
mesh_terms: D000393:Air Pollutants / Q000032:analysis*; D000397:Air Pollution / Q000517:prevention & control; D000447:Aldehydes / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D004784:Environmental Monitoring; D005227:Fatty Acids / Q000032:analysis; D010938:Plant Oils; D000069466:Red Meat; D011198:Solanum tuberosum; D014835:Volatilization
chemical_list: D000393:Air Pollutants; D000447:Aldehydes; D005227:Fatty Acids; D010938:Plant Oils
keywords: High temperature frying; Nonanal; Unsaturated fatty acid; t,t-2,4-Decadienal