Genotoxic risks from high-quality vegetable oils?

Scientists at the Justus Liebig University in Giessen discover mutagenic substances in vegetable oils with a high content of unsaturated fatty acids.

Until now, it was considered undisputed that vegetable oils with a high content of unsaturated fatty acids are an important part of a healthy diet.

A recent doctoral thesis from the Institute of Life Sciences headed by Prof. Gertrud Morlock at the Justus Liebig University in Giessen may require a re-evaluation of this statement.

Using a novel chromatography technique and high-resolution mass spectroscopy, doctoral student Daniel Meyer found hereditary genetic-damaging compounds in commercial cooking oils in considerable quantities. The research team examined 31 edible oils, including olive oil, sunflower oil, rapeseed oil, safflower oil, linseed oil, hemp oil and other high-quality oils.

Up to eight different genotoxins were found. These are oxidation products of unsaturated fatty acids. It is known that epoxides are formed during the ageing process in the presence of oxygen, which in turn are reactive compounds that can also damage DNA molecules in in-vitro experiments. However, further investigations are pending to find out how these compounds are metabolised in the body. To this end, the new method at the University of Giessen, which is currently considered unique, will initially be used for further research.

The original paper was published in the journal "Food Chemistry".

YOUR PLUS: AGROLAB Dr. Verwey in Barendrecht near Rotterdam is one of the leading European laboratories when it comes to analytical quality testing of oilseeds and edible oils. We closely follow the current methodological developments and evaluate the advances with regard to their relevance and applicability in routine control.

Author: Dr. Frank Mörsberger