Olive oil. It contains more monounsaturated fats (MUFAs) than polyunsaturated fats (PUFAs). This reduces the likelihood of harmful compounds forming in the oil. According to the research, olive oil contains the least amount of free fatty acids (FFAs) when fried, compared to canola and peanut oil, and these acids can turn into harmful compounds when oxidized.
avocado oil. It contains 70.6% MUFA, 13.5% PUFA and 11% saturated fat and has a high smoke point of over 250 degrees Celsius. The stability of this oil is the same as that of olive oil.
Rice bran oil. It has high antioxidant capacity and a smoke point of 232 degrees Celsius. This oil can also be mixed with others, the best being olive and palm oil: these are the most resistant to spoilage.
peanut butter. In one study, canola was found to contain the fewest harmful compounds compared to soy and corn.
rapeseed oil. When purchasing, make sure it contains plenty of oleic acid because these oils are more heat resistant. Scientists also found that peanut and canola oils emit the least harmful substances when french fries are fried.
News materials cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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