"Real-World" Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants.

As expected, there was also a very highly significant difference observed between the restaurant sources of these FF samples for all aldehydes evaluated ( p = < 10 −6 to < 10 −4 ), with the exception of ( Z,E) -2,4-alkadienals.

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Overall, there was an increasing trend in the concentration of LOPs per sampling time per day, as expected in the case of continuous, repetitive heating episodes (i.e., frying reuse) throughout a long-time frame.

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