Researchers at the University of Minnesota found that repeatedly heating vegetable oils such as soybean, sunflower, and corn oil to frying temperature can lead to the formation of a highly toxic compound called 4-hydroxy-trans-2-nonenal, or HNE, that is associated with atherosclerosis, stroke, and Parkinson's, Alzheimer's, Huntington's, and liver disease. | Harper's Magazine

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Researchers at the University of Minnesota found that repeatedly heating vegetable oils such as soybean, sunflower, and corn oil to frying temperature can lead to the formation of a highly toxic compound called 4-hydroxy-trans-2-nonenal, or HNE, that is associated with atherosclerosis, stroke, and Parkinson’s, Alzheimer’s, Huntington’s, and liver disease.

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Researchers at the University of Minnesota found that repeatedly heating vegetable oils such as soybean, sunflower, and corn oil to frying temperature can lead to the formation of a highly toxic compound called 4-hydroxy-trans-2-nonenal, or HNE, that is associated with atherosclerosis, stroke, and Parkinson’s, Alzheimer’s, Huntington’s, and liver disease.

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