.@NBCNews claims that @SecKennedy's recommendation to fry potatoes in beef tallow - rather than the seed oils used today - "isn’t backed by scientific research."
Here is a basketful of studies that tell a different story: 🍟1/7
Here is a basketful of studies that tell a different story: 🍟1/7
https://twitter.com/NBCNewsHealth/status/1953224724063887505
First, some context:
• Beef tallow, rendered suet from a cow, is known to contain high levels of saturated fatty acids (SFAs), which can also be found in coconut oil and dairy products.
• Ultra-processed seed oils, such as those derived from rapeseeds ("canola") and soybeans, contain higher levels of polyunsaturated fatty acids (PUFAs). 🍟2/7
• Beef tallow, rendered suet from a cow, is known to contain high levels of saturated fatty acids (SFAs), which can also be found in coconut oil and dairy products.
• Ultra-processed seed oils, such as those derived from rapeseeds ("canola") and soybeans, contain higher levels of polyunsaturated fatty acids (PUFAs). 🍟2/7
Foods such as wild blueberries and carrots are praised for their high levels of antioxidants, which have been shown to protect the human body from the free radicals linked to many chronic health conditions.
By contrast, the PUFAs found in seed oils are "particularly susceptible to oxidative damage" and produce "aldehydes," which "exert a range of toxicological effects," during the frying process.
(Haywood et al., 1994) 🍟3/7
pubmed.ncbi.nlm.nih.gov/7633572/
By contrast, the PUFAs found in seed oils are "particularly susceptible to oxidative damage" and produce "aldehydes," which "exert a range of toxicological effects," during the frying process.
(Haywood et al., 1994) 🍟3/7
pubmed.ncbi.nlm.nih.gov/7633572/
SFAs, such as those found in beef tallow, are "less susceptible to lipid peroxidation resulting from environmental free radicals" than PUFAs.
PUFA-rich oils evaluated for oxidative stability have been found to oxidate during storage and contain "lipid oxidation products exceeding recommended limits at the time of consumption."
(Nogieira et al., 2018)🍟4/7
sciencedirect.com/science/articl…
PUFA-rich oils evaluated for oxidative stability have been found to oxidate during storage and contain "lipid oxidation products exceeding recommended limits at the time of consumption."
(Nogieira et al., 2018)🍟4/7
sciencedirect.com/science/articl…
The oxidation of PUFA-rich soybean oil, which occurs when the oil is heated to frying temperature, has been found to produce the "toxic aldehyde 4-hydroxy-2-trans-nonenal (HNE)." This toxic aldehyde is then "readily incorporated into food fried in thermally oxidized oil."
(Seppanen & Csallany, 2002) 🍟5/7
link.springer.com/article/10.100…
(Seppanen & Csallany, 2002) 🍟5/7
link.springer.com/article/10.100…
The SFAs found in coconut oil and beef tallow have been shown to "correlate positively with oxidative stability." The PUFAs found in seed oils "correlated negatively" with oxidative stability.
(Redondo-Cuevas et al., 2017) 🍟6/7
abdn.elsevierpure.com/en/publication…
(Redondo-Cuevas et al., 2017) 🍟6/7
abdn.elsevierpure.com/en/publication…
Decades of accumulated research indicate that the oils currently used in fryers across the United States are prone to oxidative stress and the release of known toxins.
For more gold-standard science that's Making America Healthy Again, consider visiting @NIH's PubMed library at . 🍟7/7pmc.ncbi.nlm.nih.gov
For more gold-standard science that's Making America Healthy Again, consider visiting @NIH's PubMed library at . 🍟7/7pmc.ncbi.nlm.nih.gov
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