Ihm. Tewfik et al., THE EFFECT OF INTERMITTENT HEATING ON SOME CHEMICAL-PARAMETERS OF REFINED OILS USED IN EGYPT - A PUBLIC-HEALTH NUTRITION CONCERN, International journal of food sciences and nutrition, 49(5), 1998, pp. 339-342
As part of a public health campaign in Egypt, various chemical paramet
ers of oil which are considered good indices in assessing the degree o
f thermal abuse, oxidation and overall quality (acid values, iodine va
lues, peroxide values, etc.) were studied with respect to different fr
ying oils. Ingestion of decomposition products formed as a results of
thermal abuse and oxidation of frying oils are known to lead to a vari
ety of symptoms and diseases (allergies, atherosclerosis, coronary hea
rt disease). Results show that the oil most commonly used by street ve
ndors in Egypt (blend of cotton seed and sunflower oil) is the least s
uitable for frying, while palm oil on the basis of the various chemica
l parameters studied, is the ideal choice. However, from the nutrition
al and public health stand point, the use of saturated oils is to be d
iscouraged. Corn oil is therefore the next best choice from both the c
hemical and nutritional stand point, and is recommended for public use
in a country in which deep-fried vegetable patties ('fallafel') forms
the staple food item in the diet.