Cooking garlic, onions on high heat may harm your heart health, claims study

Cooking garlic and onions in vegetable oil at high temperatures can generate transfatty acids TFA and can prove to be detrimental to heart health claims a study by Japanese researchersTFAs are harmful fats that can accumulate along artery walls restricting blood flow and increasing the risk of heart attacksWhile TFAs are commonly present in processed foods evidence suggests that they can also be created at home during cooking Studies indicate that unsaturated fatty acids UFAs usually considered beneficial can undergo transisomerisation a molecular reconfiguration that transforms them into TFAs when heated at 150 degrees Celsius or higherTo explore researchers from Meijo University assessed the role of isothiocyanates and polysulfides sulphurcontaining compounds found in vegetables like garlic leeks onions scallions and shallots in promoting the transisomerisation of vegetable UFAs during cookingThe team first evaluated the effects of sulphur compounds on triacylglycerols TAGs in a model system using reagents Then they tested garlic onion leek cabbage horseradish broccoli sprouts and vegetable oils like soybean and olive oils to simulate actual cooking processesThe results published online in the journal Food Research International showed that sulphur compounds significantly promote heatinduced transisomerisation of UFAs in vegetable oils This occurs especially when cooking temperatures are above 140 degrees CelsiusFurther the team also assessed the role of antioxidants such as alphatocopherol in reducing the isomerisation of UFAs in triglycerides like triolein and trilinoleinWhile the addition of antioxidants significantly reduced the promotion of UFAs isomerisation by isothiocyanates they did little to inhibit the promotion of isomerisation by polysulfidesldquoThis explains that cooking polysulfiderich vegetables such as garlic and onions in vegetable oil at high temperatures can generate TFAs The study demonstrates that garlic and onions significantly promote the transisomerisation of UFAsrdquo said the team led by Dr Masaki Honda at Meijo UniversityOn the other hand the release of TFAs under normal cooking conditions is minimalCooking with ingredients rich in natural sulphur compounds may increase the risk of TFA intake the researchers saidAccording to the World Health Organization WHO TFAs are responsible for over 278000 annual deaths worldwide The global health body recommends that TFA consumption should be limited to less than 1 per cent of daily energy intakeAlso ReadLove coffee or tea These beverages may lower risk of head and neck cancer claims studyThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever