[PHNUTR-L] Fries Fried in Cottonseed Oil Emerge Lower in Trans Fat
Kathrynne Holden, MS, RD
fivestar at nutritionucanlivewith.com
Fri Dec 2 07:07:45 PST 2005
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Fries Fried in Cottonseed Oil Emerge Lower in Trans Fat
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.
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
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
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
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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