Tag: Rancid oils

Research has shown that consuming thermally oxidized cooking oils can impair liver function and increase oxidative stress in animal models. Highly oxidized foods are those that have undergone significant chemical degradation due to processes like intense heating or prolonged exposure to air, resulting in a loss of nutrients and the creation of potentially harmful compounds.

According to the Food and Drug Administration (FDA), consuming rancid oils can pose potential health risks, making it crucial to understand the stability of different types of fats. So, which oils do not go rancid as quickly? The answer lies in their fatty acid composition, with saturated and monounsaturated fats offering greater resistance to oxidation than polyunsaturated varieties.