During the frying process, oils and fats are subjected to high temperatures and, at the same time, are exposed to air, which leads to a series of complex reactions that generate new components, volatile and non-volatile, which can have important physiological effects.
There are other compounds known as dioxins and heterocyclic amines, which accumulate in fatty tissue and after a time can cause damage to human health such as the development of some types of cancer.
It has been scientifically proven that reused oils form partially hydrogenated compounds, also called trans fatty acids, which are harmful to the health of consumers. Trans fats lower good cholesterol (HDL) and increase bad cholesterol (LDL), raise triglyceride levels and are linked to the risk of heart attack; they can also increase the development of cancer.
