Synopsis of Social media discussions
The overall tone reflects a strong consensus that the study exposes serious health risks associated with using certain oils for frying, with posts referencing specific biochemical products like aldehydes and 4-HNE, and highlighting the stark comparison to smoking. Words like 'toxic' and 'unstable' underline the critical health concerns, showing deep engagement and recognition of the article's importance.
Agreement
Strong agreementMost discussions strongly support the article, emphasizing the harmful effects of PUFAs and lipid oxidation products on health, with phrases like 'FUCK YOU AGAIN' and remarks about the dangers of fried foods.
Interest
High level of interestParticipants show high interest, often referencing biochemical facts, toxicity levels comparable to cigarette smoke, and the instability of polyunsaturated fats, indicating a deep engagement with the scientific content.
Engagement
High engagementMany posts delve into biochemical mechanisms, challenge opposing views, and highlight implications for diet and health, demonstrating in-depth discussions rather than superficial responses.
Impact
High level of impactThe discussions emphasize the significant health implications of the findings, warning against consumption of certain oils and advocating for awareness of lipid oxidation's dangers, indicating the article's high potential impact on dietary choices.
Social Mentions
YouTube
1 Videos
24 Posts
2 Posts
Metrics
Video Views
44
Total Likes
29
Extended Reach
111,928
Social Features
27
Timeline: Posts about article
Top Social Media Posts
KOJI@プライマルコーチ
【加熱調理の脂肪は 飽和>不飽和>>>多価不飽和】
アルデヒドは不飽和度が高くなるにつれて多く発生
オリーブ油でも加熱するとアルデヒド発生
飽和脂肪酸からはアルデヒドは発生しない
リノレン酸>リノール酸>オレイン酸>ステアリン酸
https://t.co/jMymCGrB4q
view full post
Maria I. Tapia
2/4
Pues bien:
Se ha encontrado que la cantidad de aldehídos en una porción grande de patatas fritas de un restaurante de comida rápida es comparable a la inhalada al fumar ¡¡¡de 20 a 25 cigarrillos!!
https://t.co/BUPjzOl5WL
https://t.co/Ige4MP3koF https://t.co/SgwRBgBwAp
view full post
Seed Oil Scout
“Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products” PMID: 35071288
view full post
@markojak_ @TuckerGoodrich @TheNutrivore Even Nick agrees that PUFAs are unstable, and have you ever taken a look at what they produce?
4-HNE is nasty, and that's just one of the aldehydes produced...
https://t.co/Kn5UJzyP7A
https://t.co/l6nAsof5Mo
Don't throw these unstable fats into your fine machinery. That's unwise.
view full post
Tucker Goodrich
@John3_and_16 @DIY_Tardis @DrEenfeldt "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products"
view full post
Posts referencing the article
Health Risks of Seed Oils: Oxidation, Inflammation, and Safe Alternatives
Are seed oils like canola, soybean, sunflower, and corn oil harming your health? This video explains how their high omega6 content and susceptibility to oxidation can produce harmful compounds, and suggests healthier cooking oil options for better long-term health.
August 11, 2025
44 views
-
@ZKForTre FRIED seed oils though... https://t.co/oO6MnAtY7C
view full postFebruary 27, 2025
-
BeStill
@Dfrostim (Twitter)@SwipeWright https://t.co/sFtpxxvPwY
view full postNovember 19, 2024
-
Κασσάνδροσ Full-time Future Forecaster until 2027.
@JeanMichelFleur (Twitter)@SwipeWright @SwipeWright Fuck you again! Grootveld, M. (2022). Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Toxic Aldehydic LOPs. https://t.co/fIFH7yU7Ed https://t.co/zbxSXLPJUp
view full postNovember 18, 2024
-
Κασσάνδροσ Full-time Future Forecaster until 2027.
@JeanMichelFleur (Twitter)@SwipeWright FUCK YOU AGAIN! Grootveld, M. (2022) Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Toxic Aldehydic LOPs https://t.co/fIFH7yU7Ed https://t.co/zmI3Bz2BdJ https://t.co/xdvjbULqM3
view full postNovember 18, 2024
-
Κασσάνδροσ Full-time Future Forecaster until 2027.
@JeanMichelFleur (Twitter)RT @mariaitapia: 2/4 Pues bien: Se ha encontrado que la cantidad de aldehídos en una porción grande de patatas fritas de un restaurante de…
view full postNovember 18, 2024
3
-
夜明けの道
@sunlise_way (Twitter)RT @kojija: 【加熱調理の脂肪は 飽和>不飽和>>>多価不飽和】 アルデヒドは不飽和度が高くなるにつれて多く発生 オリーブ油でも加熱するとアルデヒド発生 飽和脂肪酸からはアルデヒドは発生しない リノレン酸>リノール酸>オレイン酸>ステアリン酸 https:/…
view full postMay 15, 2024
5
-
Tucker Goodrich
@TuckerGoodrich (Twitter)@John3_and_16 @DIY_Tardis @DrEenfeldt "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products"
view full postMay 13, 2024
-
KOJI@プライマルコーチ
@kojija (Twitter)RT @kojija: 【加熱調理の脂肪は 飽和>不飽和>>>多価不飽和】 アルデヒドは不飽和度が高くなるにつれて多く発生 オリーブ油でも加熱するとアルデヒド発生 飽和脂肪酸からはアルデヒドは発生しない リノレン酸>リノール酸>オレイン酸>ステアリン酸 https:/…
view full postMay 9, 2024
5
-
David Vio
@DavidVio2 (Twitter)@AnouarElHaji @Mqsley @NoahRLee @nkhlday Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products https://t.co/lLTwrxZevT https://t.co/0FIlOZTmlh
view full postApril 10, 2024
-
Κασσάνδροσ Full-time Future Forecaster until 2027.
@JeanMichelFleur (Twitter)RT @mariaitapia: 2/4 Pues bien: Se ha encontrado que la cantidad de aldehídos en una porción grande de patatas fritas de un restaurante de…
view full postJanuary 8, 2024
3
-
Paco Alarcón Lopez
@paquilloal (Twitter)RT @mariaitapia: 2/4 Pues bien: Se ha encontrado que la cantidad de aldehídos en una porción grande de patatas fritas de un restaurante de…
view full postJanuary 8, 2024
3
-
Eduardo Uribe
@euribem (Twitter)RT @mariaitapia: 2/4 Pues bien: Se ha encontrado que la cantidad de aldehídos en una porción grande de patatas fritas de un restaurante de…
view full postJanuary 8, 2024
3
-
Maria I. Tapia
@mariaitapia (Twitter)2/4 Pues bien: Se ha encontrado que la cantidad de aldehídos en una porción grande de patatas fritas de un restaurante de comida rápida es comparable a la inhalada al fumar ¡¡¡de 20 a 25 cigarrillos!! https://t.co/BUPjzOl5WL https://t.co/Ige4MP3koF https://t.co/SgwRBgBwAp
view full postJanuary 8, 2024
8
3
-
AlexGansen.eth
@alexgansen (Twitter)@Weisse_Engel @OliverSild Jätan selle siia https://t.co/4CXR8lBNFf
view full postJanuary 7, 2024
-
Seed Oil Scout
@SeedOilScout (Twitter)“Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products” PMID: 35071288
view full postAugust 2, 2023
3
-
@AFreshLitBeacon (Twitter)@rbarnesen @TheNutrivore @zbitter [4-Hydroxy-nonenal—A Bioactive Lipid Peroxidation Product] https://t.co/Kn5UJzyP7A [...Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products] https://t.co/TNpXYjKhNu https://t.co/l6nAsof5Mo
view full postJune 15, 2023
-
@AFreshLitBeacon (Twitter)@SBakerMD PUFAs are unstable, that's it, that's the big reason why they're so horrible for our bodies. https://t.co/l6nAsof5Mo Those unstable fats change under the slightest stress, into nasty products like 4HNE: https://t.co/Kn5UJzyP7A Simple biochemical fact: PUFAs. Are. Unstable.
view full postJune 14, 2023
-
@AFreshLitBeacon (Twitter)@zbitter @BHBEnjoyer @TheNutrivore The reason he even has a stance against this, is because he relies on outcome studies that do not look for the damage caused; Intentionally ignoring known biochemical facts. Too many see through his BS. https://t.co/Kn5UJzyP7A https://t.co/l6nAsof5Mo https://t.co/1enL9sfFcR
view full postJune 13, 2023
-
@AFreshLitBeacon (Twitter)@markojak_ @TuckerGoodrich @TheNutrivore Even Nick agrees that PUFAs are unstable, and have you ever taken a look at what they produce? 4-HNE is nasty, and that's just one of the aldehydes produced... https://t.co/Kn5UJzyP7A https://t.co/l6nAsof5Mo Don't throw these unstable fats into your fine machinery. That's unwise.
view full postJune 9, 2023
2
-
@AFreshLitBeacon (Twitter)@boomshanka1969 @TheNutrivore It's the lipid oxidation products, from using unstable fats (PUFAs). Simply put, you can't escape this biochemical fact of life; Even Nick has agreed they're unstable
view full postJune 9, 2023
-
ケトジェニックボディメイカー
@ketobodymaker (Twitter)RT @kojija: 【加熱調理の脂肪は 飽和>不飽和>>>多価不飽和】 アルデヒドは不飽和度が高くなるにつれて多く発生 オリーブ油でも加熱するとアルデヒド発生 飽和脂肪酸からはアルデヒドは発生しない リノレン酸>リノール酸>オレイン酸>ステアリン酸 https:/…
view full postFebruary 19, 2022
5
-
chii
@ChiiZeri (Twitter)RT @kojija: 【加熱調理の脂肪は 飽和>不飽和>>>多価不飽和】 アルデヒドは不飽和度が高くなるにつれて多く発生 オリーブ油でも加熱するとアルデヒド発生 飽和脂肪酸からはアルデヒドは発生しない リノレン酸>リノール酸>オレイン酸>ステアリン酸 https:/…
view full postFebruary 19, 2022
5
-
KOJI@プライマルコーチ
@kojija (Twitter)【加熱調理の脂肪は 飽和>不飽和>>>多価不飽和】 アルデヒドは不飽和度が高くなるにつれて多く発生 オリーブ油でも加熱するとアルデヒド発生 飽和脂肪酸からはアルデヒドは発生しない リノレン酸>リノール酸>オレイン酸>ステアリン酸 https://t.co/jMymCGrB4q
view full postFebruary 19, 2022
16
5
-
Alan GH
@AlanGH26 (Twitter)RT @FrontNutrition: New Research: Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsat…
view full postJanuary 25, 2022
1
Abstract Synopsis
Stathi
@stathi_ (Twitter)