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.
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.