Cooking oils shouldn’t be used for frying. As frying occurs at high temperatures, people should use frying oils which have a high smoking point and don’t easily break down, said Hossein Rastegar, head of the Food and Drug Control Reference Laboratories at the Food and Drug Administration. “Frying with cooking oils can result in release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia,” IRNA quoted him as saying. Cooking oils from plant sources include olive oil, palm oil, soybean oil, canola oil, corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter. Refined safflower and sunflower oils, peanut and soy oils, are good for deep frying.
