Influence of Heating during Cooking on Trans Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis
Bhat S, Maganja D, Huang L, Wu JHY, Marklund M · Nutrients · 2022 April 02
DOI 10.3390/nu14071489
Objective
To investigate the relationship between heating edible oils and changes in their trans fatty acid (TFA) content through a systematic review and meta-analysis.
Conclusions
Heating edible oils to temperatures below 200 °C had minimal impact on trans fatty acid levels, but between 200 and 240 °C, there was a significant increase in levels of specific TFAs (C18:2 t, C18:3t) and total TFAs. Prolonged heating in this temperature range further increased total TFA content. The findings support public health advice to avoid heating oils to very high temperatures and prolonged heating.
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