ReviewFood chemistry: X2025
Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Using activated carbon produced from hazelnut shells as an adsorbent for the quantitative analysis of volatile organic compounds by GC-MS.Analytical and bioanalytical chemistry · 2026Article
- Mechanism of Water-Enhanced Volatile Aldehyde Release in Oil Fumes from Thermal Oxidation of Oleic Acid: Insights from Synchrotron Radiation Photoionization and Gas Chromatography-Mass Spectrometry.Molecules (Basel, Switzerland) · 2026Article
- Synergistic protective effects of curcumin nano-emulsion and virgin coconut oil against thermal oxidation of sunflower oil and its hepatorenal toxicity in rats.Frontiers in nutrition · 2026Article
- Pervasive environmental contaminant acrolein compromises myocardial geometry and function through the induction of cuproptosis.Acta biochimica et biophysica Sinica · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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,
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.