A recent study found that cooking with garlic and onions at high temperatures can convert unsaturated fatty acids into heart-risking trans fats. Researchers from Japan discovered that sulfur compounds in these vegetables promote the formation of trans-fatty acids (TFAs) when heated, potentially increasing TFA intake.
The World Health Organization recommends limiting TFA consumption to less than 1% of daily energy intake to minimize cardiovascular disease risk. TFAs are commonly found in fried fast foods and processed products like margarine and biscuits. However, the study suggests that cooking with garlic and onions at high temperatures can also generate TFAs, particularly when combined with vegetable oils.
The researchers assessed the impact of sulfur compounds on trans-isomerization of unsaturated fatty acids during cooking. They found that these compounds significantly promote heat-induced conversion of unsaturated fats into trans fats, especially when temperatures exceed 140°C. Antioxidants reduced this promotion in some cases, but not in others.
While the increase in TFA ratio is expected to be minimal under normal cooking conditions, it’s essential to recognize the potential risk associated with cooking with ingredients rich in sulfur compounds like garlic and onions. The study emphasizes the importance of awareness and caution when preparing meals at high temperatures.
Source: https://scitechdaily.com/cooking-with-garlic-and-onions-you-might-be-adding-hidden-harmful-fats-to-your-meals