Answers are grounded in this paper and cite their sources.
Summary Effect of cooking on the fatty acid composition of the extracted fat of baked products, butterscotch, frying fat, and stewed soybeans was studied. Except for the frying fat, no significant loss of essential fatty acid was observed among all the samples. Slight losses of linoleic acid occurred when vegetable oil had been used for deep fat frying for several hours.
No takes yet. Share an insight, caveat, or question.
Chang et al. (1952) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: