Toxicology of oils and fats: Understanding health implications and safety measures
National Polytechnique High School, Laboratory of Industrial Process Engineering, Marien Ngouabi University, Brazzaville, Republic of the Congo.
Review Article
World Journal of Advanced Research and Reviews, 2024, 23(02), 686–696
Publication history:
Received on 23 June 2024; revised on 07 August 2024; accepted on 09 August 2024
Abstract:
This review delves into the toxicology of edible oils and fats, focusing on their health implications, processing methods, contaminants, and safety practices. It discusses the types of fats, processing techniques, contaminants, health effects, safe consumption practices, current research, and future directions. The review distinguishes between saturated, unsaturated, and trans fats, examines harmful contaminants, and provides guidelines for healthier choices. It also highlights the impact of dietary fat choices on health and identifies potential future research areas such as personalized nutrition and sustainable fat sources. The review aims to provide practical recommendations for improving health and safety.
Keywords:
Toxicology; Contaminants; Saturated Fats; Omega-3 Fatty Acids; Edible Safety
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Copyright information:
Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0