Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods

The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and potential to form carcinogenic and mutagenic compounds. This review discusses the mechanisms of aldehydes formation in vegetable oils, focusing on key factors such as oil composition, cooking temperature, and heating time. The major toxic aldehydes identified include acrolein, acetaldehyde, formaldehyde, t,t-2,4-decadienal (t,t-2,4-DDE), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxynonenal (4-HNE), which have been associated with adverse health effects ranging from respiratory irritation to carcinogenicity. Currently employed air purification methods aimed at mitigating exposure to these toxic compounds in domestic and industrial settings are analyzed. Strategies such as ventilation improvements, activated carbon filters, and emerging technologies like catalytic combustion are evaluated for their effectiveness in reducing aldehyde concentrations. Further research is needed to optimize air purification techniques to reduce air pollution and protect public health from harmful aldehyde exposure.