Core Viewpoint - The article discusses the health implications of using different types of cooking oils, particularly highlighting the risks associated with using soybean oil for high-temperature frying, such as frying chicken cutlets, and suggests alternative oils that are more suitable for such cooking methods [1][2]. Summary by Sections Health Risks of Soybean Oil - Soybean oil, commonly used in home cooking, contains a high level of unsaturated fatty acids, which can undergo structural changes when subjected to high temperatures, potentially generating harmful substances like trans fats, benzopyrene, acrylamide, and heterocyclic amines [1] - Nutritional components such as vitamin E, linoleic acid, and alpha-linolenic acid in soybean oil can be destroyed at high temperatures, leading to a decrease in nutritional value [1]. Recommended Oils for High-Temperature Cooking - For frying chicken cutlets, it is recommended to use oils such as coconut oil, refined peanut oil, or refined canola oil, which are more suitable for high-temperature cooking [2]. Importance of Smoke Point - The smoke point is defined as the temperature at which oil begins to smoke, releasing harmful substances that can irritate the eyes and respiratory system, and increase the risk of lung cancer [3]. - Different cooking methods require oils with varying smoke points; high-temperature methods like frying should use oils with high smoke points, while low-temperature methods like salad dressing can use oils with lower smoke points [3]. Types of Cooking Oils - Various cooking oils have distinct nutritional profiles, flavors, colors, stability, and smoke points, which affect their cooking performance and safety [4]. - Peanut oil is rich in omega-6 fatty acids and has a high smoke point of 225°C, making it suitable for frying and stir-frying [5]. - Corn oil contains both saturated and omega-6 fatty acids, with a high smoke point of 232°C, commonly used in fast food frying [6]. - Canola oil is rich in omega-3 and omega-6 fatty acids, with a high smoke point, suitable for frying and baking [12]. Nutritional Recommendations - It is advisable to rotate different types of cooking oils to obtain a variety of unsaturated fatty acids for better health [14]. - The recommended daily cooking oil intake for healthy adults is between 25 grams to 30 grams, with a focus on increasing unsaturated fatty acid intake while limiting saturated fats [14].