Fried and Pan-fried Traditional Holiday Foods... Choose Oils According to Their Purpose for Better Health

On the afternoon of the 28th, ahead of the Lunar New Year holiday, a vendor is preparing jeon at Saemaeul Traditional Market in Songpa-gu, Seoul.
[Image source=Yonhap News]

[Asia Economy Reporter Kim Young-won] Lunar New Year is just one day away. When it comes to holidays, traditional foods such as jeon (Korean pancakes), skewers, and fried dishes are indispensable. These holiday foods use a lot of oil, sometimes consuming an entire bottle in no time. The problem is that even the same oil can harm health depending on the cooking method. To help prepare holiday foods in a healthier way, the Ministry of Food and Drug Safety has provided guidelines on oil usage.

According to the official blog of the Ministry of Food and Drug Safety, improper use of cooking oil can generate more harmful substances. During the production of vegetable oils, fatty acid-derived harmful substances such as glycidyl esters (GE) and 3-MCPD esters (3-MCPDE) are formed.

Therefore, cooking oils should be used according to their smoke points. The smoke point refers to the temperature at which oil starts to smoke when heated. Oils with high smoke points are suitable for frying and pan-frying. Corn oil, canola oil, and sunflower oil are representative examples. In particular, canola oil is low in saturated fat and has heart disease prevention benefits.

On the other hand, oils with low smoke points are better used for stir-frying or salads. Using oils with low smoke points for frying or pan-frying can increase harmful substances and harm health. Soybean oil and olive oil are typical examples. Although olive oil is known as a health food, its low smoke point causes food to burn easily, making it unsuitable for holiday dishes.

In addition to choosing the right oil for the purpose, it is better to keep cooking times short. According to a 2020 study by the National Institute of Food and Drug Safety Evaluation, corn oil and canola oil produced fewer harmful substances when heated at 200°C for less than 20 minutes, while soybean oil and olive oil produced fewer harmful substances when heated at 180°C for less than 15 minutes. By considering cooking purposes and times when selecting oils, you can enjoy a holiday that is both delicious and healthy.

This content was produced with the assistance of AI translation services.