Impact of Oil used by the Frying Industry on Population Fat Intake

• Published in: Critical reviews in food science and nutrition Vol. 47; no. 3; pp. 287 - 297
• Main Authors: Minihane, A.M, Harland, J.I
• Format: Journal Article
• Language: English
• Published: Colchester Taylor & Francis Group 01.01.2007; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Adult; adults; Biological and medical sciences; cardiovascular disease (CVD); Cardiovascular Diseases - epidemiology; Child, Preschool; children; Cholesterol; Cholesterol - blood; cooking fats and oils; diabetes; Diabetes Mellitus - epidemiology; Diet; diet-related diseases; dietary fat; Dietary Fats - administration & dosage; Dietary Fats - adverse effects; Dietary Fats, Unsaturated - administration & dosage; Dietary Fats, Unsaturated - analysis; dietary recommendations; Fat industries; fat intake; fatty acid composition; Fatty acids; Fatty Acids - analysis; Food Handling - methods; Food industries; fried foods; frying; Fundamental and applied biological sciences. Psychology; Hot Temperature; Humans; hydrogenated oils; Hyperlipidemias - epidemiology; Insulin Resistance; literature reviews; Mortality; Nutrition; Nutrition Policy; Plant Oils; public health; rapeseed oil; Risk Factors; Saturated fatty acids (SFA); sunflower oil; Trans fats; trans fatty acids (TFA); United Kingdom; vegetable oil; Saturated fatty acids (SFA); Use; Frying; Lipids; Cardiovascular disease; Fatty acids; Cholesterol; Industry; Oil; Saturated fatty acid; Trans stereoisomer; Fat; trans fatty acids (TFA); diabetes; cardiovascular disease (CVD)
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408390600737821

Chronic multifactorial diet related diseases are the major causes of death and illness worldwide. The amount and composition of fat in the diet is an important determinant of the pathobiology of many of these conditions. In the current review the associations between dietary fat and disease risk will be considered. Mean population fat intakes will be compared with dietary recommendations aimed at reducing the population burden of disease and the main sources of fat in the adult and childhood diet will be given. An assessment will be made of the principal vegetable oil sources used in the manufacture of processed foods, in particular fried foods, with particular reference to the rheological and nutritional justification for their use. The impact of the more widespread use of alternative oil sources with improved fatty acid profiles, on the fat composition of fried foods and the overall diet will be presented, demonstrating that such apparently focussed approaches could potentially result in a significant impact on population fat intake and potentially overall chronic disease burden.