[PHNUTR-L] Fries Fried in Cottonseed Oil Emerge Lower in Trans Fat

[Kathrynne Holden, MS, RD]

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  	Fries Fried in Cottonseed Oil Emerge Lower in Trans Fat
			
  http://www.medpagetoday.com/PrimaryCare/DietNutrition/tb/2244
  	
By Katrina Woznicki, MedPage Today Staff Writer
Reviewed by Rubeen K. Israni, M.D., Fellow, Renal-Electrolyte and 
Hypertension Division, University of Pennsylvania School of Medicine
December 01, 2005

Also covered by: New York Newsday
MedPage Today Action Points

     * Explain to patients that according to this study food fried in 
non-hydrogenated cottonseed oil produced significantly lower trans-fatty 
acid contents compared with food cooked in partially hydrogenated canola 
or partially hydrogenated soybean oils.

     * Explain to interested patients that foods high in trans fat, 
including fried foods, margarine, and also baked products, can increase 
the risk for cardiovascular problems because trans-fatty acids increase 
low-density lipoprotein levels while lowering high-density lipoprotein.

Review
NACOGDOCHES, Tex., Dec. 1 - French fries prepared in non-hydrogenated 
cottonseed oil instead of partially hydrogenated oils are significantly 
lower in trans-fatty acid and may be a more heart-healthy choice, 
researchers reported here.

A study comparing French fries prepared in cottonseed oil, partially 
hydrogenated canola oil, and partially hydrogenated soybean oil gave 
thumbs up to the cottonseed oil.

The trans-fatty content in the cottonseed oil-cooked spuds was 
significantly lower than that of fries cooked in the other two oils 
(P<.001), Darla R. Daniel, Ph.D., R.D., of Texas Tech here and 
colleagues reported in the December issue of Journal of the American 
Dietetic Association.

Trans-fatty acids increase LDL cholesterol while lowering HDL 
cholesterol. Hydrogenation contributes up to 75% of the trans-fatty 
acids found in foods today. According to the study, on average, every 
person in the U.S. consumes about 30 pounds of French fries a year, so 
cooking with a non-hydrogenated oil, researchers said, may have an 
impact in cardiovascular disease risk.

"Because deep-fat frying remains a popular cooking technique, health 
professionals should educate the public and the food service industry on 
the benefits of using non-hydrogenated cottonseed oil as an alternative 
to the commonly used hydrogenated oils," wrote the investigators.

They heated cottonseed oil, canola oil and soybean oil to 177° C for 
eight hours per day and fried six 2 kg batches of French fries per day 
for five consecutive days. The fries were USDA grade A frozen, partially 
cooked Russet Burbank potatoes from Boise, Idaho, and were fried for a 
total of five minutes, yielding a daily total of 12 kg (26.4 pounds) of 
French fries from each oil.

The initial trans-fatty acid content of fresh cottonseed oil was 0.1% 
versus 30.1% in canola oil and 19.1% in soybean oil. The trans fat 
content of the pre-fried raw French fries averaged around 33.1%. The 
initial total fat content of the raw fries was 4.1%; the cooked fries 
averaged 11.4% total fat.

In addition to the trans-fat content the investigators also measured 
levels of unsaturated and saturated fatty acids, including myristic, 
palmitic, stearic, oleic, linoleic, and linolenic fatty acids.

While there were no significant differences in crude fat content between 
the fries cooked in the three oils, the cottonseed-cooked fries' 
combined total trans fatty and saturated fatty acid levels were still 
lower than the other two, Dr. Daniel and her team reported. When trans 
fatty acid and saturated fatty acids were added together, fries cooked 
in cottonseed, canola and soybean oil contained 30%, 36%, and 41% of the 
total weight, respectively. However, this difference was not 
statistically significant.

The trans-fatty acid content of the cottonseed oil on days one and five 
of the study were significantly lower (P<.01) than the other two oils, 
indicating the days of frying did not have a substantial effect on trans 
fatty acid content.

Although the cottonseed cooked fries also had higher levels of saturated 
fatty acids, which can also increase cholesterol, the authors still 
stand by cottonseed oil as the healthier choice.

"If trans-fatty acids, gram for gram, are more dyslipidemic than 
saturated fatty acids, it would be wise to choose oil with a lower 
content of trans-fatty acids, even if it were higher in saturated fatty 
acids," the authors wrote.

Primary source: Journal of the American Dietetic Association
Source reference:
Daniel et al, "Nonhydrogenated Cottonseed Oil Can Be Used as a Deep Fat 
Frying Medium to Reduce Trans-Fatty Acids Content in French Fries," 
Journal of the American Dietetic Association, Dec. 2005; 105:p. 1927-1932
-- 
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
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