Tag: Toxic aldehydes

According to a 2024 Food Standards Agency rapid risk assessment, the fatty acid composition of vegetable oils changes due to continuous heating, affecting essential fats and creating foreign chemicals. This and other evidence explains why you shouldn't cook with sunflower oil for high-heat methods due to its chemical instability.

According to a 2020 study, nearly 60% of homes in one major region reused cooking oil several times, often unaware of the unhealthy impacts. While a versatile kitchen staple, knowing what not to mix with sunflower oil is crucial to prevent the formation of toxic compounds like aldehydes and trans fats, which can significantly compromise your health.

Aldehydes are a class of organic compounds characterized by a carbonyl group, and they play a crucial role in shaping the flavor and aroma of many foods. Naturally present in many plants and spices, these compounds can also be formed during cooking and processing, so understanding **what foods contain aldehydes** is key to understanding food chemistry.