Cooking temperature may hold clues to heart disease rates, scientists say

https://www.eurekalert.org/pub_releases/2016-11/uoe-ctm110216.php

Public Release: 2-Nov-2016
Cooking temperature may hold clues to heart disease rates, scientists say
University of Edinburgh

Food cooked at high heat may carry toxic chemicals that raise risk of heart disease, researchers have warned.

Cooking at a lower heat could help to cut chances of developing the killer disease, experts say.

Researchers call for further studies to investigate the link, which could explain why heart disease rates are higher in communities where traditional cooking methods involve high temperatures.

Cooking food at temperatures above 150 degrees centigrade changes their chemical structure and can lead to the formation of toxic products known as neo-formed contaminants (NFCs).

These include trans-fatty acids - which are known to be harmful and are banned from food sold in many parts of the world - and other toxins called advanced glycation end-products.

Frying foods at a high heat is particularly problematic because the oils readily break down to form trans-fatty acids.

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