2022-02-092022-02-092022-02-092021-11-30http://localhost:8080/handle/prefix/2641The oils used in frying imply important nutritional aspects, involving the transport of fat-soluble vitamins, the supply of essential fatty acids of the ω6 and ω3 series, precursors of eicosanoids, the energy supply and because they are widely accepted by the various social strata (PERKINS & ERICKSON , 1996). During the immersion frying process, the oils are continuously exposed to several factors that lead to a great diversity of chemical reactions, such as: hydrolysis, oxidation and polymerization of the triacylglycerol molecule (SANIBAL, et al, 2002). There is evidence that laboratory animals fed with oils or fats extensively processed in frying can present metabolic alterations that result in weight loss, growth suppression, decrease in the size of the liver and kidneys, malabsorption of fats, decrease in the desaturation rate of linoleic and a-linolenic fatty acids, increased liver cholesterol and reduced fertility (Eder, 1999).Acesso AbertoNutriçãoEducação alimentar nutricionalAlimentação saudávelSaúde: bem estarDoenças crônicasObesidadeCNPQ::CIENCIAS DA SAUDERelatório de Pesquisa