Frying food in lard is healthier because vegetable oils release toxic chemicals which can cause cancer, heart disease and even dementia when heated, new research has found.
Oils rich in polyunsaturated fats, such as sunflower oil and corn oil release high levels of aldehydes, which are linked to various diseases.
And while olive oil appears to be a much better option to avoid this, butter, lard and coconut oil outperform them all.
The findings, based on over 20 years of research, flies in the face of official advice that saturated fats should be avoided and polyunsaturated fats used instead.
Professor Martin Grootveld from De Montfort University in Leicester found making a fish supper with corn or sunflower oil contained up to 200 times more toxic aldehydes than international daily safe limits.
Professor Grootveld who has researched the chemical reactions caused by heating up eating oils has now urged the food industry and government to take notice of the harmful health implications of these products.
He said while all oils undergo the same chemical reaction when heated, those rich in polyunsaturated fats generate large amounts of these compounds while those rich in monounsaturated fats much less and saturated fats the least.
While olive oil appears to be a much better option to avoid this, butter, lard and coconut oil outperforms them all