The doctor warned about the dangers of frying in unrefined oil

When using unrefined frying oil, dangerous compounds are formed, including carcinogens and trans fats, which significantly increases the risk of developing cancer and cardiovascular diseases. Daria Rusakova, Candidate of Medical Sciences, nutritionist, warned about this on Monday, June 22.

The specialist said that unrefined oil contains components that are unstable to heat, which at high temperatures quickly oxidize, polymerize, turn into dangerous compounds and begin to burn, releasing smoke and toxic substances.

"Unrefined sunflower oil loses stability already at 170 degrees. Health problems can really arise when it is regularly used for frying," she stressed in an interview with the "Paragraph".

According to Rusakova, due to the accumulation of aldehydes, acrolein and other toxic substances, this cooking method increases the risk of cancer and disrupts lipid metabolism. The toxins that are formed during the burning of oil can settle in internal organs and provoke chronic inflammation.Gorenje

The nutritionist added that the work of the gastrointestinal tract may be disrupted, the taste and digestibility of food may deteriorate. At the same time, the risk of toxic fats formation increases with each repeated heating, she warned.

She added that it is not recommended to fry in oils with a high content of polyunsaturated fatty acids: corn, sesame, rapeseed, soy and pumpkin. A safe alternative is only refined and deodorized versions: peanut, coconut, olive and sunflower oils, with a high smoke point of 180 degrees and without additives.

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In turn, dietitian-therapist Tatiana Solntseva advised choosing refined oils intended for high-temperature processing for frying, adding that a mixture of unrefined oils is suitable for salad dressing. 360.ru .

Earlier, scientists from the University of Rovira y Virgili in Spain, the Pere Virgili Institute of Sanitary Research and the CIBERobn Center found that the use of extra virgin olive oil helps preserve cognitive functions of the brain by changing the intestinal microbiota.

A Greek farmer, partner of the Greek legend brand of live olive oil, Yanis Voutaktakis, said in an interview with NSN that the daily allowance of olive oil for an adult is about two to three tablespoons, that is, 30-40 ml.

The GOST for sunflower oil adopted by Rosstandart will be operational in Russia from June 1, 2027, RT reports. The document will clearly define sunflower oil as the oil extracted from sunflower seeds.