OLIVE OIL HIGH HEAT CANCER
olive oil high heat cancer
Oven-roasted vegetables w/ lot of Olive Oil–cause cancer?
OK, I’m not talking about the carcinogens in roasted meat. And not the vegetables themselves. But the OIL. When making oven-roasted vegetables, one usually put in a lot of Olive Oil. Olive oil at high heat (near or above smoking point) releases carcinogens. The heat for oven-roasted vegies is usually 450F, that is around or above the smoking point of Olive oil, In addition, the time is long–at least 40 minutes, usually (for me, at least). So my guess is this is high heat for long time, the oil probably becomes harmful.
Any comments? I haven’t seen such concerns raised elsewhere. There are concerns about Olive Oil used in frying or high-heat cooking, but not for oven roasting vegies.
What’s the temperature when cooking in a pot at medium heat? Must be lower than 450F?
Randy, if you search “oven roasted vegetables recipe”, you’ll find that most recommend 450F. that’s why I said so. (I only began roasting vegies very recently after reading those recipes).
If olive oil is a concern for you, perhaps switch to vegetable oil. Use a lesser amount, and when your food is done, dress the veggies with olive oil. Simple, tasty and safer for you.
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