Cooking onions on high heat harmful

This kind of cooking can generate TFAs that restrict blood flow, cause heart illnesses

Cooking garlic and onions in vegetable oil at high temperatures can generate trans-fatty acids (TFA) and can prove to be detrimental to heart health, claims a study by Japanese researchers.

TFAS are harmful fats that can accumulate along artery walls, restricting blood flow and increasing the risk of heart attacks.

While TFAs are commonly present in processed foods, evidence suggests that they can also be created at home during cooking. Studies indicate that unsaturated fatty acids (UFAs), usually considered beneficial, can undergo trans-isomerisation - a molecular reconfiguration that transforms them into TFAS when heated at 150 degrees Celsius or higher.